GRUYERE-STUFFED CRUSTY LOAVES

Gruyere-Stuffed Crusty Loaves image

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.

Provided by @MakeItYours

Number Of Ingredients 42

Ingredients

1 1 1/4 cups King Arthur Unbleached Bread Flour
1 1 teaspoon salt
1 1/2 teaspoon instant yeast
1 1/2 cup cool water
1 all of the starter
1 1 cup + 2 tablespoons to 1 1/4 cups lukewarm water*
1 1 teaspoon salt
1 1 tablespoon Pizza Dough Flavor (optional)
1 3 1/2 cups King Arthur Unbleached Bread Flour
1 1/2 teaspoon instant yeast
1 *Use the greater amount of water in winter, when conditions are dry; and the lesser amount in summer, when the weather is humid.
1 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 1 tablespoon garlic oil (optional)
1 1 tablespoon Pizza Seasoning (optional)
1 1 1/4 cups King Arthur Unbleached Bread Flour
1 1 teaspoon salt
1 1/2 teaspoon instant yeast
1 1/2 cup cool water
1 all of the starter
1 1 cup + 2 tablespoons to 1 1/4 cups lukewarm water*
1 1 teaspoon salt
1 1 tablespoon Pizza Dough Flavor (optional)
1 3 1/2 cups King Arthur Unbleached Bread Flour
1 1/2 teaspoon instant yeast
1 *Use the greater amount of water in winter, when conditions are dry; and the lesser amount in summer, when the weather is humid.
1 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 1 tablespoon garlic oil (optional)
1 1 tablespoon Pizza Seasoning (optional)
1 1 1/4 cups King Arthur Unbleached Bread Flour
1 1 teaspoon salt
1 1/2 teaspoon instant yeast
1 1/2 cup cool water
1 all of the starter
1 1 cup + 2 tablespoons to 1 1/4 cups lukewarm water*
1 1 teaspoon salt
1 1 tablespoon Pizza Dough Flavor (optional)
1 3 1/2 cups King Arthur Unbleached Bread Flour
1 1/2 teaspoon instant yeast
1 *Use the greater amount of water in winter, when conditions are dry; and the lesser amount in summer, when the weather is humid.
1 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 1 tablespoon garlic oil (optional)
1 1 tablespoon Pizza Seasoning (optional)

Steps:

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. Kneadby hand, mixer, or bread machine set on the dough cycleto 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.