These were really good--a little dense, so next time I would cut the log into smaller rolls, rather than the 4 recommended. The step by step photos are really helpful. Coulda used a little more cheese. Great with soup.
Gruyère-Stuffed Crusty Loaves
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 Bakers' Banter, our King Arthur blog.
Ingredients View by: Volume Weight
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 (a mixture of provolone and mozzarella is tasty)
1 tablespoon garlic oil (optional)
1 tablespoon pizza seasoning (optional)
Starter
5 1/4 ounces King Arthur Unbleached Bread Flour
1 teaspoon salt
1/2 teaspoon instant yeast
4 ounces cool water
Dough
all of the starter
9 ounces to 10 ounces lukewarm water*
1 teaspoon salt
1 tablespoon Pizza Dough Flavor (optional)
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
10 ounces grated Gruyère cheese, or the grated/shredded cheese of your choice (a mixture of provolone and mozzarella is 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.
smileys/bigeyes.gif 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.
King Arthur Flour website
http://www.kingarthurflour.com/shop/RecipeDisplay?RID=32
Gruyère-Stuffed Crusty Loaves
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 Bakers' Banter, our King Arthur blog.
Ingredients View by: Volume Weight
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 (a mixture of provolone and mozzarella is tasty)
1 tablespoon garlic oil (optional)
1 tablespoon pizza seasoning (optional)
Starter
5 1/4 ounces King Arthur Unbleached Bread Flour
1 teaspoon salt
1/2 teaspoon instant yeast
4 ounces cool water
Dough
all of the starter
9 ounces to 10 ounces lukewarm water*
1 teaspoon salt
1 tablespoon Pizza Dough Flavor (optional)
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
10 ounces grated Gruyère cheese, or the grated/shredded cheese of your choice (a mixture of provolone and mozzarella is 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.
smileys/bigeyes.gif 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.
King Arthur Flour website
http://www.kingarthurflour.com/shop/RecipeDisplay?RID=32