Gruyere-Stuffed Crusty Loaves
Gruyere-Stuffed Crusty Loaves
(76)
|
rate this recipe » |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | Overnight, |
| Yield: | 4 mini-loaves or 2 standard-size loaves. |
Ingredients
Starter
- 1 1/4 cups King Arthur Unbleached Bread Flour
- 1 teaspoon salt
- 1/2 teaspoon instant yeast
- 1/2 cup cool water
Dough
- all of the starter
- 1 cup + 2 tablespoons to 1 1/4 cups lukewarm water*
- 1 teaspoon salt
- 1 tablespoon Pizza Dough Flavor (optional)
- 3 1/2 cups 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 grated Gruyère cheese, or the grated/shredded cheese of your choice (sharp cheddar, or a mixture of provolone and mozzarella are tasty)
- 1 tablespoon garlic oil (optional)
- 1 tablespoon pizza seasoning (optional)
Directions
1) 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; the starter will be very dry. Cover and let rest overnight at room temperature; it'll become bubbly.
2) 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.
3) Place the dough in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2 hours, till it's nearly doubled in bulk.
4) 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.
5) 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.
6) 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.
7) 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.
8) 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.
Reviews
- 05/21/2012
- easy great with any chhese
05/07/2012- Great recipe. I have a sourdough starter culture - is it possible to use that instead of the starter in this recipe? If so, how would I substitute?
I have always wanted to try this recipe! It is a real winner. Yes, you may use your starter. Use 1 cup of starter and do not forget to add the yeast, salt, and the extra cup of 1/4 c. of bread flour from the starter ingredients to your bulk dough. Enjoy! Elisabeth
- 02/23/2012
- Try this recipe. It's so easy and oh so delicious. My dough was a little soft and I couldn't get the perfect swirls pictured so I just baked my blobs of dough and it still came out beautifully. I used sliced colby jack because that's what I had at home and the bread is awesome. I didn't quite have enough so for the other half, I used fontina cheese too. The results of the fontina cheese isn't as colorful and the the flavor is subtle, but it lends a lot of moisture and chewiness to the bread. Both are good, but our family liked the colby jack version better.
- 02/22/2012
- Fantastic taste, although I was on my way to a small oven fire while baking it. The grease from the Gruyère cheese flowed off my flat stone and dripped down by the heating element where it started burning. I cleaned everything out and finished with the loaves in a foil sling and that seemed to fix it right up.
- 02/10/2012
- Excellent! Crunchy crust and flavorful. I used Italian seasoning instead of pizza (because I didn't have any) added alot of flavor to the bread.
- 01/26/2012
- Great cheesy bread! Not as crusty as promised, though. I used the bun pan to make 6 mini loaves, which was great. Even good the next day. I found some "buffalo style cheddar" and will be trying that out next cold weekend. This will be part of my next "casserole and sympathy" package.
- 01/19/2012
- Bread was quite delicious and I'm glad for the comments noting that the starter would be quite dry otherwise I would have thought I had done something wrong. My boyfriend and I really enjoyed this with the beef chili I made over the weekend. Very yummy ! I would like to know how I can keep more of the cheese in the bread roll itself. It seemed to melt away although the flavor was there. I used sharp cheddar cheese and a tablespoon of garlic oil.
- 01/05/2012
- Made this the day before serving - very very nice and even lovelier toasted. Can you add the nutritional information for the recipe please? Getting ready to make the French baguette next!
I'm sorry that the nutritional information is not available for this recipe. You can use the following website to help calculate the nutritional values: http://bit.ly/1axrn1 ~Amy
- 01/04/2012
- All I can say is OMG best cheese bread I've ever eaten.
- 12/13/2011
- Hello, I was wondering why you use cool water when you make your starter. I'm using active-dry yeast and was under the impression that you needed warm water so that the yeast can do their stuff
Good question. Yeast will still activate in cool water, even in ice water, but it does move more slowly. Using cooler water will help control the rate of fermentation, giving the baker better control over timing. MJR @ KAF
