Recipe

Gruyre Stuffed Crusty Loaves Recipe

Add Step-by-Step Photos	Httpmom / All my dishes 1 year, 8 months ago 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 Prep:240m Cook:25m Servings:6	Httpmom
	yeast homemade bread cheese gruyre

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Ingredients

Gruyeye Stuffed Crusty Loaves

Starter

1 1/4 cups (5 1/4 ounces) King Arthur Unbleached Bread Flour

1 teaspoon salt

1/2 teaspoon instant yeast

1/2 cup (4 ounces) cool water

Dough

all of the starter

1 cup + 2 tablespoons (9 ounces) to 1 1/4 cups (10 ounces) lukewarm water*

1 teaspoon salt

3 1/2 cups (14 3/4 ounces) King Arthur Unbleached Bread Flour

1/2 teaspoon instant yeast

*Use the greater amount of water in winter, when conditions are dry; and the lesser amount in summer, when the weather is humid.

Filling

2 1/2 cups (10 ounces) grated Gruyère cheese, or the grated/shredded cheese of your choice

Directions

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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Comments

httpmom 1 year, 8 months ago said:
I started this last night and baked it this afternoon. REALLY good, of course I used King Arthur Flour!

raelene1951 1 year, 7 months ago said:
It is too eary to be druling! Sounds wonderful.
I marked it!

bluewaterandsand 1 year, 7 months ago said:
Oh, this sounds delicious!

shirleyoma 1 year, 7 months ago said:
Oh, how I love breads and cheese! Great combo! Got my 5

conner909 1 year, 7 months ago said:
Looks really good! Love both homemade bread and gruyere! It was 94 degrees here today, so I'll bookmark this and keep for cooler weather!

midgelet 1 year, 1 month ago said:
Yum!

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