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.

Enjoy!

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

I'm starting my starter.

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!