Gruyre Stuffed Crusty Loaves |
|
 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Featured recipe from King Arthur Flour... A lava-flow of aromatic cheese melts down the sides of these chewy/crusty loaves ....Also a YouTube video to show how: /watch?v=5e1FQOyuj_U Ingredients:
gruyeye stuffed crusty loaves |
starter |
1 1/4 cups (5 1/4 ounces) king arthur unbleached bread flour |
1 teaspoon salt |
1/2 teaspoon instant yeast |
1/2 cup (4 ounces) cool water |
dough |
all of the starter |
1 cup + 2 tablespoons (9 ounces) to 1 1/4 cups (10 ounces) lukewarm water |
1 teaspoon salt |
3 1/2 cups (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 |
2 1/2 cups (10 ounces) grated gruyère cheese, or the grated/shredded cheese of your choice |
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. Cover and let rest overnight at room temperature.
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. Place it in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2 hours, till it’s nearly doubled in bulk.
3. 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. 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. 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.
4. 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. 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. Yield: four mini-loaves or two standard-size loaves.
|
|