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Gruyère-Stuffed Crusty Loaves

Crusty yeast loaves rolled around a generous Gruyère filling.
Print Recipe
Total Time 15 hours 20 minutes
Course Bread
Cuisine American
Status To Try
Servings 4 mini-loaves

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.
Keyword Bread, Gruyère, King Arthur Baking
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