"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Gruyère-Stuffed Crusty Loaves Recipe

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This recipe for Gruyère-Stuffed Crusty Loaves, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
King Arthur Flour
Added: Tuesday, August 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Starter:

1¼ cups unbleached bread flour
1 teaspoon salt
½ teaspoon instant yeast
½ cup cool water


Dough:

all of the starter
1 teaspoon salt
1 cup + 2 tablespoons to 1¼ cups lukewarm water*
1 tablespoon Pizza Dough Flavor (optional)
3½ cups unbleached bread flour
½ teaspoon instant yeast


Filling:

2½ cups grated Gruyère cheese**
1 tablespoon garlic oil (optional)
1 tablespoon pizza seasoning (optional)

Directions:
Directions:
1) To make the starter: Mix the 1¼ cups flour, salt, yeast, and ½ 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 1½ 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 1½ 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.

Personal Notes:
Personal Notes:
*Use the greater amount of water in winter, when conditions are dry; and the lesser amount in summer, when the weather is humid. **Or the grated/shredded cheese of your choice (a mixture of provolone and mozzarella is tasty)

 

 

 

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