Crusty yeast loaves rolled around a generous Gruyère filling.
Gruyère-Stuffed Crusty Loaves
Crusty yeast loaves rolled around a generous Gruyère filling.
Ingredients
Starter
- 1 1/4 cups bread flour
- 1 teaspoon salt
- 1/2 teaspoon instant yeast
- 1/2 cup cool water
Dough
- prepared starter
- 1 cup + 2 tablespoons lukewarm water
- 1 teaspoon salt
- 3 1/2 cups bread flour
- 1 tablespoon Pizza Dough Flavor optional
- 1/2 teaspoon instant yeast
Filling
- 2 1/2 cups grated Gruyère cheese or another grated/shredded cheese
- 1 tablespoon garlic oil optional
- 1 tablespoon Pizza Seasoning optional
Instructions
- Mix the starter ingredients until well combined. Cover and let rest overnight at room temperature, ideally 65°F to 75°F, until bubbly.
- Combine all dough ingredients, including the starter. Mix and knead into a smooth, soft dough, adding up to 2 tablespoons additional water if needed.
- Place in a lightly greased bowl, cover, and let rise until nearly doubled, about 1 1/2 to 2 hours.
- Gently deflate and pat or stretch into a roughly 9 x 12-inch, 3/4-inch-thick rectangle. Spritz with water or brush with garlic oil, then sprinkle with cheese and optional Pizza Seasoning.
- Roll up from a long side into a log and pinch the seam and ends closed.
- Place seam-side down, cover, and let rise until puffy, about 1 to 1 1/2 hours. Near the end of the rise, preheat oven to 425°F.
- Cut crosswise into four mini-loaves, or in half for two larger loaves. Place cut-side up on lightly greased or parchment-lined baking sheets and spritz with warm water.
- Bake mini-loaves 25 to 35 minutes, or larger loaves 35 to 40 minutes, until the cheese is melted and the loaves are deep golden brown.
Tried this recipe?Let us know how it was!
Source: King Arthur Baking
Category: Uncategorized