Tuesday, April 2, 2013

Gruyere Cheese Bread | Avid Bakers Challenge


According to King Arthur Flour, this recipe comes from French Pastry School in Chicago, and is one of the school's favorite loaves. The bread requires a starter that is mixed and allowed to bubble up at room temperature overnight. The next day, the dough is mixed and kneaded, and after the first rise, cheese is rolled up into the dough like giant cinnamon roll dough.

This bread was a little awkward and messy for me to shape, but it was well worth the clumsy execution because this bread is just amazing.  You just have to work quickly and not worry about how the bread looks. Besides, it's not going to last very long anyway.  If you like cheese bread, give this fabulous recipe a try.






While I used Gruyere cheese, you can use any good melting cheese you choose (such as cheddar, pepper jack, mozzarella, or provolone). I added a tablespoon of King Arthur Flour's pizza seasoning to the cheese and it was amazing.

I am participating in the Avid Baker's Challenge. This year, we are baking recipes from the King Arthur Flour website (which is always an excellent source for wonderful baked goods).  If you'd like to bake along, click this link for more information.


Gruyere Cheese Bread

adapted from King Arthur Flour

Ingredients

Starter:

149 g unbleached bread flour
1 tsp salt
1/2 tsp instant yeast
113 g cool water

Dough:

The starter
1 C + 2 T to 1 1/4 C lukewarm water (depending on the humidity in the air)
1 tsp salt
418 g unbleached bread flour
1/2 tsp instant yeast

Filling:

283 g Gruyere cheese, grated
1 T King Arthur Flour pizza seasoning or a mixture of herbs and spices of your choice

Instructions

  • The night before you make the bread, mix the starter ingredients in a bowl, cover with plastic wrap, and let it sit overnight at room temperature.
  • The next day, mix the starter and the rest of the dough ingredients in the bowl of a stand mixer (It can also be kneaded by hand) for about seven minutes, until smooth. 
  • Let the dough rise in a greased bowl covered with plastic wrap until almost doubled in size, about 90 to 120 minutes. 
  • Gently remove the dough from the bowl and pat it into a 9" by 12" rectangle.
  • Mist the dough with water and sprinkle it with the cheese and seasoning. 
  • Starting with the 12" side, roll the dough into a log and seal the seam by pinching it. 
  • Preheat the oven to 425 degrees F and line a baking sheet with parchment. 
  • Cover the log loosely with plastic wrap and allow it to rise until puffy, about 60 to 90 minutes. 
  • When the dough is ready, cut the log into two pieces and turn the logs to stand them on their ends (like two giant cinnamon rolls) on the parchment lined baking sheet with the cut side up. The cheese will spill out. That's what you want. 
  • Mist the loaves with water and place the sheet in the oven.
  • Bake for 35 minutes until a deep golden brown and the cheese is all melty. 
  • Cool on a rack. 
Enjoy!

Sharing with Yeastspotting
Sharing with #bakeyourownbread

17 comments:

  1. Lovely loaves, Karen! I have never tried baking with Gruyere cheese, simply because they are extremely expensive! I have used a mixture of cheddar and mozzarella instead. These cheezy loaves are delicious with soup!

    ReplyDelete
    Replies
    1. It is kind of pricey but I had to go for it =) Cheddar and mozzarella sounds like an amazing combination.

      Delete
    2. I found gruyere at Walmart for 1/2 of what it is every where else. Take a look.

      Delete
  2. They look fabulous! Will definitely bake them soon.

    ReplyDelete
  3. They must have been eaten REALLY fast because there are no pictures of the inside :o) Great loaves, Karen. These will definitely be baked again in my house. Btw, don't forget to link up your post on the ABC blog.

    ReplyDelete
  4. Sorry, never mind. You already linked it up :o)

    ReplyDelete
    Replies
    1. I want to try this again and see if I can get beehives like yours!

      Delete
    2. Ha ha. I actually like yours better :o)

      Delete
  5. Whoa, these loaves look amazing. I need to try them ASAP!!!

    ReplyDelete
    Replies
    1. Oh Liz you should. It's a challenge getting it to stand up, but watching it bake and the cheese darken is a beautiful thing.

      Delete
  6. o yes, these look good! I love the Gruyère inside too, but maybe next time I give another kind of cheese a chance. Love it when cheese gets so cripsy and dark golden on top, delicious.

    ReplyDelete
    Replies
    1. Burnt cheese is one of my favorites.

      Delete
  7. I have just discovered gruyere and am looking for great ways to use it. Just found one. Thanks. Def trying this one.

    ReplyDelete
  8. Very pretty. And listen to Hanaâ, you have more crusty cheese bits with your smaller loaves, than if you make the large "beehives". Next time I would go for even smaller ones, like pin wheels.

    ReplyDelete
  9. I love adding cheese to my breads. These loaves sound so good, perfect with a comforting dinner

    ReplyDelete
  10. Best hot, I agree. And I just love Gruyere!! Makes everything better.

    ReplyDelete

I love comments and questions and read every one of them.