Gruyre Stuffed Crusty Loaves
From httpmom 16 years ago
- 25 minutes to make
- Serves 6
Featured recipe from King Arthur Flour... "A lava-flow of aromatic cheese melts down the sides of these chewy/crusty loaves"....Also a YouTube video to show how: http://www.youtube.com/watch?v=5e1FQOyuj_U
Ingredients
- Gruyeye Stuffed Crusty Loaves shopping list
- Starter shopping list
- 1 1/4 cups (5 1/4 ounces) King Arthur Unbleached bread flour shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon instant yeast shopping list
- 1/2 cup (4 ounces) cool water shopping list
- Dough shopping list
- all of the starter shopping list
- 1 cup + 2 tablespoons (9 ounces) to 1 1/4 cups (10 ounces) lukewarm water* shopping list
- 1 teaspoon salt shopping list
- 3 1/2 cups (14 3/4 ounces) King Arthur Unbleached bread flour shopping list
- 1/2 teaspoon instant yeast shopping list
- *Use the greater amount of water in winter, when conditions are dry; and the lesser amount in summer, when the weather is humid. shopping list
- Filling shopping list
- 2 1/2 cups (10 ounces) grated Gruyère cheese, or the grated/shredded cheese of your choice shopping list
How to make it
- To make the starter: Mix the 1 1/4 cups flour, salt, yeast, and 1/2 cup water in a medium-sized bowl. Mix till well combined. Cover and let rest overnight at room temperature.
- 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 it in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2 hours, till it’s nearly doubled in bulk.
- Gently deflate the dough, and pat and stretch it into a 3/4”-thick rectangle, about 9” x 12”. Spritz with water, and sprinkle with the grated cheese. Starting with a long side, 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 it and let it rise for 1 to 1 1/2 hours, till it’s puffy though not doubled in bulk. Towards the end of the rising time, preheat the oven to 425°F.
- Gently cut the log into four crosswise slices, for mini-breads; or simply cut the dough in half, for two normal-sized loaves. Place them on one (for two loaves) or two (for four mini-loaves) lightly greased or parchment-lined baking sheets, cut side up. Spread them open a bit, if necessary, 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-sized loaves), or until the cheese is melted and the loaves are a very deep golden brown. Remove them from the oven, and cool on a rack. Yield: four mini-loaves or two standard-size loaves.
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People Who Like This Dish 6
- bluewaterandsand GAFFNEY, SC
- midgelet Whereabouts, Unknown
- shirleyoma Cove, OR
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- raelene1951 Brighton, CO
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The Rating
Reviewed by 3 people-
Oh, this sounds delicious!
bluewaterandsand
in GAFFNEY loved it
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Oh, how I love breads and cheese! Great combo! Got my 5
shirleyoma
in Cove loved it
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yum!
midgelet
in Whereabouts loved it
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