King Arthur Flour March Bakealong: Gruyère-Stuffed Crusty Loaves

fullsizeoutput_bd2

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!).

IMG_0055

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.

IMG_0056

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.

IMG_0057

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!

Advertisements

One thought on “King Arthur Flour March Bakealong: Gruyère-Stuffed Crusty Loaves

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s