Gruyere-Stuffed Crusty Loaves

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 4 mini-loaves or 2 standard-size loaves.

Recipe photo

A lava-flow of aromatic cheese melts down the sides of these chewy/crusty loaves. Step-by-step photos illustrating how to make this bread are available at Flourish, our King Arthur blog.

Gruyere-Stuffed Crusty Loaves

star rating (98) rate this recipe »
Hands-on time:
Baking time:
Total time: Overnight,
Yield: 4 mini-loaves or 2 standard-size loaves.
Published: 01/01/2010




  • 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.


  • 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)

Tips from our bakers

  • This bread is a bit messy to make. The dough is soft; some of the cheese spills out. Don't worry about it; the final loaves will be beautiful in their own rustic kind of way
  • Feel free to use whatever cheese you like, so long as it melts well. Combinations are always nice (e.g., provolone and mozzarella).
  • Once you slice the log of dough and form loaves, get them into the oven as quickly as possible. Cutting the dough deflates it, but if you put the loaves into the oven quickly enough, they'll pick right up again.
  • When making yeast bread, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking (how you kneaded the dough; what kind of yeast you used) that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.


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.

Nutrition information

Serving Size: 1 slice (40g) Servings Per Batch: 16 per loaf Amount Per Serving: Calories: 100 Calories from Fat: 30 Total Fat: 3g Saturated Fat: 1.5g Trans Fat: 0g Cholesterol: 10mg Sodium: 260mg Total Carbohydrate: 13g Dietary Fiber: 1g Sugars: 0g Protein: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 02/23/2015
  • Caryn from Palo Cedro
  • You won't regret making these delectable rolls. I make them often with many types of cheese, but Dubliner cheddar is our favorite. The recipe is good baked as a single loaf or as four mini-loaves as suggested, but our favorite way to bake them is sliced equally into six rolls, baked on parchment paper three rolls to a sheet for 16-18 minutes. This size is the perfect grab-and-go lunch, or as accompaniment for soup at dinner. This recipe never fails me, and they are as gorgeous as they are delicious.
  • star rating 01/05/2015
  • Gilbert from San Antonio Texas
  • Excellent loved it
  • star rating 01/02/2015
  • foxt21 from KAF Community
  • This bread is addictive! I've made it with gruyere and sharp cheddar but my favorite is asiago. If I'm using the asiago, I'll add basil, oregano, thyme and rosemary to the bread dough. I've taken the mini loaves to work several times and everyone always asks when I'm going to make the next batch.
  • star rating 12/17/2014
  • Ivy from San Francisco, CA
  • Messy, messy, messy! The dough was so sticky, it stuck everywhere--it was just challenging to manage throughout the process. It was so much work, I swore I will never make it again. BUT oh my goodness...the outcome was PERFECTECTION! It was worth all the trouble. I suggest going easy with the water for the Step 2! I had to keep adding more and more flour because it was too thin and gooey. Anyway, I still give it a 5 because this recipe is incredibly yum! :)
    We're so proud of you for sticking with the process to get those perfect crusty loaf results - happy baking! Irene@KAF
  • star rating 10/29/2014
  • Michele from Clinton, ME
  • I wasn't sure what to expect because my starter was very dry, even compared to the picture, and I accidentally used AP flour. (And it seemed weird when cutting such a long loaf into just four sections and standing them up.) Wow, what a pleasant surprise at how great they looked and tasted! I used a mix of mozzarella and gruyere and they were fantastic! Can't wait to make it again and experiment with different cheeses.
  • star rating 10/26/2014
  • Carla from San Francisco, CA
  • star rating 07/12/2014
  • Spencer from Port Charlotte, FL
  • This was great! Lately, I have been on the hunt for bigger holes so during the bulk fermentation, I did stretch and folds every 30 minutes. This really turned this sticky dough into something easy to work with. Also, I have a baking stone that I use with a steam table pan that I put on the top of and inject steam into the pan with a hand held steamer. I steamed the bread (I did 4 mini loaves) for 7 minutes. Then I removed the cover and baked for an additional 13 minutes. They each expanded to about 7" across and full of bubbling cheese. They were fabulous.
  • star rating 01/05/2014
  • Prissz from KAF Community
  • I made this into the four mini-loaves. Each one can be a meal by itself, or cut it in half and serve with a nice hot bowl of tomato-basil soup. Very easy to make. I used a smoked gruyere and the kids said it was like the best grilled cheese EVER :-)
  • star rating 12/10/2013
  • katieten8 from KAF Community
  • These rolls are fantastic!! I used sharp cheddar since Gruyere is very expensive where I live. The rolls are so large, they are practically a meal. Good for an afternoon snack. I will definitely make them again sometime, but not to go with dinner because they are very filling!
  • star rating 11/21/2013
  • Marsha from Council Grove, KS
  • The hardest part of this recipe was remembering to make the starter! Once I accomplished that, it was downhill from there. I made four loaves and they turned out beautifully. And we all loved the bread served with soup. I am looking forward to making this recipe often.
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