Gruyère Stuffed Crusty Loaves for #BreadBakers
This month Jenni of Pastry Chef Online hosted the #BreadBakers event and chose ‘Stuffed Bread’ as our theme. When deciding what to make I first ruled out things similar to the stuffed Indian bread and stromboli I have made before. I had just made a cinnamon sugar pull apart bread (post next Monday) so also wanted to stay away from anything too sweet.
We had a small amount of gruyère left over (I can’t remember from what, my wife said “because life needs gruyère”) and I made a grilled cheese with it. While eating it I decided that a cheese stuffed bread would be a great choice for this month. Is there ever a wrong time for bread with cheese? I don’t think so, and this loaf is the ultimate bread with cheese creation.
If you are just starting to make bread this is a great recipe to try out. The dough is simple and it has a no-fuss shaping process. You might have noticed how each of the four loaves pictured above look quite different. The dough is patted out, covered with cheese, and then rolled up. After rising you cut the roll into four pieces and stand up each piece on a baking sheet.
Because there isn’t a specific scoring pattern to dictate how the bread will rise, it might shoot in all sorts of directions when you bake it. The loaves will hold their circular shape but sometimes you’ll get cones of dough and cheese shooting out the top (see below). It takes a lot of willpower to not rip that part off immediately and eat it. And as a bonus, you get crispy cheese that spills out of the bread onto the baking mat!
Speaking of willpower, another great thing about this bread is that it is best eaten warm. No need to wait two hours to fully cool and slice; take this out of the oven and enjoy! Scroll past the recipe and see what the other #BreadBakers were up to this month!
- 1¼ C bread flour
- 1 tsp salt
- ½ tsp instant yeast
- ½ C water
- All of the starter
- 3½ C bread flour
- 1¼ C water
- 1 tsp salt
- ½ tsp instant yeast
- 2½ C grated cheese, either gruyère, cheddar, provolone, or mozzarella
- To make the starter mix all starter ingredients together until combined in a large bowl. Cover loosely with plastic wrap and let rest overnight for 8-10 hours.
- When ready to make the dough combine all ingredients except the cheese in the bowl of a stand mixer (or a large mixing bowl).
- Knead for 5-6 minutes on medium speed, or 8-10 minutes by hand. The dough should be soft and smooth when ready.
- Place in a lightly oiled bowl and cover with plastic wrap. Let rise for 90 minutes, or until doubled.
- Turn the dough out onto a lightly floured work surface and pat out to about 9" x 12".
- Sprinkle the dough with the grated cheese.
- Starting from a long side, tightly roll the dough into a log. Pinch the seam when you get to the end to create a seal.
- Place the dough seam side down on a lightly floured surface and cover loosely with plastic wrap.
- Let rise for 60 to 90 minutes, until nearly doubled.
- Towards the end of the rise time preheat oven to 425°F. Line a baking sheet with parchment paper or a baking mat.
- Cut the dough log into four slices. Place them on the parchment with one of the cut sides facing up. Spread them open a bit if needed to expose the cheese.
- Place in the oven and bake for 15 minutes. After 15 minutes rotate and bake another 10-12 minutes, until the cheese is a deep golden brown.
Stuffed Breads from the Bread Bakers
Sweet Breads
- Chocolate Caramel Stuffed Monkey Bread from Robin at A Shaggy Dough Story
- Cinnamon Roll Quickbread from Laura at Baking in Pyjamas
- Cream Pan – Japanese Custard Filled Buns from Shireen at Ruchik Randhap
- Figgy Olive Oil and Sesame Challah from Sarah at What Smells So Good?
- Jam filled Danish Pastries from Holly at A Baker’s House
- No-Knead Apricot Sweet Rolls from Renee at Magnolia Days
Savory Breads
- Baked Peas Kachori from Shilpi at SimplyVeggies
- Cauliflower, Paneer & Peas Stromboli from Priya at I Camp in my Kitchen
- Cheesy Bacon Stuffed Pretzel Buns from Allison at The PinterTest Kitchen
- Cheesy Pizza Wheels from Tara at Noshing with the Nolands
- Chicken Stuffed Casserole Bread from Lakshmi at Cooking Club
- Cuban Sandwich-Stuffed Cuban Bread from Jenni at Jenni Field’s Pastry Chef Online
- Gruyère Stuffed Crusty Loaves from Adam at Bakers and Best
- Jalapeno Cheddar Stuffed Pretzel Rolls from Heather at Hezzi D’s Books and Cooks
- Jamaican Meat Loaf from Kelly of Passion Kneaded
- Paneer Kulcha from Anshie at Spice Roots
- Prosciutto, Salami and Mozzarella Stromboli from Wendy at A Day in the Life on the Farm
- Russian Pirozhki from Mireille at Chef Mireille’s East West Realm
- Sri Lankan Seeni Sambol Buns from Pavani at Cook’s Hideout
- from Sneha at Sneha’s Recipe
- Stuffed Black Garlic Monkey Bread from Camilla at Culinary Adventures with Camilla
- Stuffed Pretzel Bites from Karen at Karen’s Kitchen Stories
- Tiganopsomo – Feta-Stuffed Fried Bread from Stacy at Food Lust People Love
- Zucchini and Goat Cheese Stuffed Bread from Aisha at La cocina de Aisha
What is Bread Bakers? It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our . Links are also updated after each event on the Bread Bakers home page.
How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient.
Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at .
