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| Gruyere-Stuffed Crusty Loaves (Photo by Amy Bradt) |
Recipe by: Amy Bradt Yield: 4 small loaves
Ingredients
For the Starter:
5¼ ounces unbleached bread flour
1 teaspoon salt
1/2 teaspoon instant yeast*
4 ounces cool water
For the Dough:
all of the starter
9 to 10 ounces lukewarm water
1 teaspoon salt
1 tablespoon pizza dough flavor
14¾ ounces unbleached bread flour
1/2 teaspoon instant yeast*
For the Filling:
10 ounces Gruyère cheese, grated
garlic oil
1 tablespoon pizza seasoning
To make the starter:
Mix the flour, salt, yeast, and 1/2 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.
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.
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. Gently deflate the dough, and pat and stretch it into a 3/4"-thick rectangle, about 9" x 12". Brush the entire surface with the garlic oil, then sprinkle with the pizza seasoning and grated cheese.
Starting with a long side, roll it into a log, pinching the seam to seal. Cut into four equal pieces and place them (cut side up) on a parchment lined baking sheet. Make sure and pick up any of the cheese that may have fallen out during rolling, and sprinkle over the top of the loaves. Cover with lightly greased cling wrap let 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.
Spritz with warm water, and immediately place them in the preheated oven.
Bake for 20 minutes (for the mini-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.
*If you don't have instant yeast, just use 1/2 teaspoon plus 1/8 teaspoon of regular active dry yeast.
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