Monday, April 16, 2018

Rosie Makes Gruyère-Stuffed Loaves.

I never buy bread.
I always make my own,
be it a sandwich loaf, baguettes, ciabatta, or penis bread.
There's no excuse to actually BUY bread.
Make it yourself.
It's an amazing thing - flour, water, yeast, and a little salt.

Today, I'm making Gruyère-stuffed bread loaves,
adapted from King Arthur flour's website.

If you're making these, start the night before.
You need to make a starter.

I'm starting my starter.

 1/2 cup warm water
1 package yeast
1 1/4 cups King Arthur unbleached bread flour
1 tsp kosher salt
For the starter, 
just mix all ingredients together -
the flour, water, salt, and yeast.
Mix until well combined.
Then place it in a lightly oiled bowl.
Cover and leave it.
Let it rest overnight
It'll grow and get bubbly.

Make the dough:
all of the starter
1 1/4 cups warm water
1 tsp kosher salt
1 package yeast
3 1/2 cups King Arthur unbleached bread flour (thereabouts)

Combine the risen starter with the rest of the ingredients
and knead until you get a smooth dough.
I used the dough hook on my Kitchen Aid.

After the dough all comes together,
I put it on a lightly floured surface and...
...knead it by hand until it's nice and smooth.
Place in a lightly oiled bowl,
cover, and let rise until doubled in size.
Takes two hours or more.

Ta daaaaa!
Dough is a beautemous thing.

Gently deflate and place dough 
on a floured sheet of parchment paper.

Working with your fingers,
stretch it and pat it out until you get a rectangle,
about 9" x 12".
Lightly brush with olive oil.

Next, I sprinkled the dough evenly with 2 1/2 - 3 cups
grated Gruyère cheese.

Starting at the long side,
roll the dough into a log,
pinching the seam and ends to seal.

Place log seam-side down.

Gently cut log into 4 even pieces.

Place dough pieces on lined baking sheet,
cut sides up.

Let loaves rest while you heat the oven to 425°.
Bake 25-35 minutes or until cheese is melted
and the loaves are a nice golden brown.

We loved these loaves.

Next time (And there will be a next time.)
I think I'll divide into eighths instead of fourths.

So yummy with a little truffle butter spread on it.

Loved those cheese pockets!

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