Gruyere-stuffed Crusty Loaves
From racerrat 11 years ago
- 45 minutes to make
- Serves 12
Aromatic cheese melts down the sides of these crusty loaves. Step-by-step pictures illustrating how to make this bread are available at "Bakers' Banter" , the King Arthur flour blog. The time listed is for "hands on time" and baking. Read more The recipe additionally requires letting the starter rise overnight and two other rising periods. See less
Ingredients
- Starter: shopping list
- 5 1/4 oz King Arthur Unbleached bread flour shopping list
- 1 tsp salt shopping list
- 1/2 tsp instant yeast shopping list
- 4 oz cool water shopping list
- Dough: shopping list
- All of the starter shopping list
- 9-10oz lukewarm water * shopping list
- 1 tsp salt shopping list
- 14 3/4 oz King Arthur Unbleached bread flour shopping list
- 1/2 tsp instant yeast shopping list
- *Use the greater amount of water in winter, when conditions are dry; and the lesser amount in summer, when conditions are humid. shopping list
- Filling: shopping list
- 10 oz grated gruyere cheese, or the grated/shredded cheese of your choice. Combinations of cheeses work well. shopping list
How to make it
- To make the starter:
- Mix the 1 1/4 cups flour, salt, yeast and water in a medium sized bowl. Mix until well combined. The starter will be very dry. Cover and let rest overnight at room temperature. It will become bubbly.
- To make the dough:
- Combine the risen starter with the water, salt, flour and yeast. Knead, by hand, mixer or bread machine set on the dough cycle - to make a smooth dough.
- Place the dough in a lightly greased bowl, cover and let rise for 1 1/2 to 2 hours, until it's nearly doubled in bulk.
- Gently deflate the dough and on a floured work space, pat and stretch the dough into a 9"x12" rectangle about 3/4" thick. Spritz with water and sprinkle with the grated cheese.
- Starting with the long edge, roll it into a log, pinching the seam to seal. Place the log, seam side down, on a lightly floured or lightly oiled surface.
- Cover and let rise for 1 to 1 1/2 hours until it's puffy, though not doubled in bulk. Towards the end of the rising time, preheat the oven to 425F.
- Gently cut the log into four cross-wise slices for the mini breads, or cut the dough in half for two normal sized loaves. Place them on one (for two normal loaves) or two (for four mini loaves) lightly greased or parchment lined baking sheets cut side up (seal and flatten the bottom side). Spread the tops open a bit to more fully expose the cheese. Spritz with warm water, and immediately place them in the preheated oven.
- Bake for 20 minutes (for the mini loaves) or 35 minutes (for the full loaves), or until the cheese is melted and the loaves are a deep golden brown. Remove from oven and cool on a rack.
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The Rating
Reviewed by 1 people-
you know your cheeses gruyere melts best...gonna make this with steaks, and onion soup tonite using fresh bakery french bread ....thanks for the great idea
brianinphiladelphia
in phila''duh''phia loved it
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it was fantastic my family loved it...i dipped the bread on the grill side in extra virgin olive oil...before grilling it
brianinphiladelphia
in phila''duh''phia loved it
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