Gruyère-Stuffed Crusty Loaves
Gruyère-Stuffed Crusty Loaves

Gruyère-Stuffed Crusty Loaves

Recipe by PJ Hamel

Who doesn't love warm bread and cheese? Fresh from the oven, a lava-flow of aromatic Gruyère melts down the sides of these crusty loaves, which are made light and chewy thanks to bread flour. To make this bread work for your schedule, see the freezing and overnight rest options outlined in "tips," below. Our thanks to Chicago's French Pastry School for the recipe that inspired this one. 

25 mins
25 to 40 mins
15 hrs 20 mins
4 mini-loaves or 2 standard-size loaves
Gruyère-Stuffed Crusty Loaves - select to zoom
Gruyère-Stuffed Crusty Loaves - select to zoom
Gruyère-Stuffed Crusty Loaves - select to zoom
Gruyère-Stuffed Crusty Loaves - select to zoom
Gruyère-Stuffed Crusty Loaves - select to zoom


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  1. To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the 1 1/4 cups (150g) flour, salt, yeast, and 1/2 cup (113g) water in a medium-sized bowl. Mix until well combined; the starter will be stiff, not soft/liquid. Cover and let rest overnight at room temperature (65°F to 75°F is ideal); it'll become bubbly.

  2. To make the dough: Combine the risen starter with the water, salt, flour, flavor, 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 until it's nearly doubled in bulk, about 1 1/2 to 2 hours.

  4. To shape and fill the dough: Gently deflate the dough and turn it out onto a lightly floured surface or piece of parchment. Pat and stretch it into a 3/4"-thick rectangle about 9" x 12". Spritz with water (or brush with garlic oil), and sprinkle with the grated cheese and Pizza Seasoning.

  5. Starting with a long side, roll the dough into a log, pinching the seam and ends to seal. The cheese will try to fall out; that's OK, just try to enclose as much as possible, then pack any errant cheese into the ends before sealing.

  6. Place the log, seam-side down, on a lightly floured or lightly oiled surface; or leave it on the parchment and place the parchment on a baking sheet, for easiest transport.

  7. Gently cut the log into four crosswise slices, for mini-breads; or simply cut the dough in half, for two normal-sized loaves. A large sharp knife or serrated knife works well here. If for some reason you fail to cut all the way through the dough at the bottom, simply take a pair of scissors and snip through the dough.

  8. Place the loaves on one (for two loaves) or two (for four mini-loaves) lightly greased or parchment-lined baking sheets, cut side up.

  9. Cover the breads and let rise until they're puffy though not doubled in bulk, about 1 to 1 1/2 hours. Toward the end of the rising time, preheat the oven to 425°F. If you're baking two loaves, position a rack in the center of the oven. If you're baking four loaves, place two racks toward the center of the oven with just enough room in between to accommodate the rising loaves.

  10. To bake the loaves: Spread the loaves open a bit at the top, if necessary, to more fully expose the cheese. Spritz with warm water.

  11. Bake for 25 to 35 minutes (for the mini-loaves), or 35 to 40 minutes (for the full-sized loaves), or until the cheese is melted and the loaves are a deep golden brown. If you're baking four loaves on two pans, rotate the pans halfway through the baking time: top to bottom, bottom to top. Remove the pans from the oven, and cool the bread right on the pans. Bread is best served warm.

  12. Storage information: Store any leftovers, well-wrapped, for a day or so in the refrigerator. See "tips," below, for more details on how to freeze this bread and fit it into your schedule.

Tips from our Bakers

  • To parbake and freeze the loaves: Prepare the dough as described in the recipe and divide it into four mini-loaves. Bake the mini-loaves for about 20 minutes; the bread will be set but still look quite pale and underbaked. Once cool, drape the pans with lightly greased plastic wrap and place in the freezer. When the loaves are completely frozen, wrap each in plastic and freeze for up to four weeks.

    When ready to serve, wrap the frozen bread in foil and bake it in a preheated 350°F oven for about 35 to 40 minutes, or until heated through. Remove the foil for the final 5 to 10 minutes to crisp and brown the crust. Voilà — gooey, warm, cheesy bread ready for dinner!

  • To bake the bread with an overnight rest: The night before you'd plan to bake, prepare the recipe up to the point where you've cut the loaves (step 7). Place them on the pan(s), and drape with lightly greased plastic wrap, and refrigerate overnight. The next day when you're ready to bake (ideally 12 to 16 hours later), remove from the refrigerator and let rest at room temperature while the oven preheats before baking. Proceed with step 9, starting with preheating the oven to 425ºF.

  • Want to make this bread with King Arthur Unbleached All-Purpose Flour? Go for it! Start with the lesser amount of water, adding additional water only if necessary to make a soft, supple dough.

  • Looking to make this bread with whole wheat flour? Check out our blog post, Gruyère-Stuffed Crusty Loaves Bakealong, for details on how to adjust the recipe.