King Arthur Flour March Bakealong: Gruyère-Stuffed Crusty Loaves


Here is King Arthur Flour’s March bakealong — Gruyère-stuffed mini loaves! As is often the case with many of their monthly bakealongs, the recipe is fairly simple to put together but the results are visually stunning (and tasty too!).


It’s a simple bread dough, patted out after proofing and filled with a small fortune’s worth of cheese, then rolled up Swiss roll style, and cut into mini loaves before being popped in the oven. I opted to use Gruyère this time, but if I were to make this again, I will likely try the suggested alternatives, sharp cheddar or a blend of mozzarella and provolone, as the Gruyère was rather pricey. Many reviewers said that the Gruyère baked up rather greasy so instead of spreading the patted-out dough with the optional garlic oil, I applied a thin coating of crushed (raw) garlic. I only used a couple of cloves because I was concerned the garlic wouldn’t cook or would be too strong but it was barely perceptible. I’ll double it next time.


Reviewers also suggested using the dental floss trick to cut the loaves. As I only had mint floss in the house, I decided to use a serrated knife as instructed and I think doing so deflated the loaves more than was desirable.


The smell of the loaves baking was pretty wondrous — and pungent! But it turns out that gruyère smells a lot stronger than it tastes. We devoured 2 of the 4 loaves the first night, straight out of the oven and reheated the leftovers (wrapped in foil and baked at 350 degrees Fahrenheit for 25 minutes) a couple days later for lunch. They weren’t as crusty but were every bit as tasty!