How gorgeous are these? And yes, these Gruyére-Stuffed Crusty Loaves taste as good as they look.
I lived in Germany full time for 10 years. Gruyére and Emmenthaler cheeses are common in supermarkets (an inexpensive) and also are often found as ingredients in restaurant dishes. If you don't have a cheese specialty shop near you, finding them here in the USA sometimes can take a few stops. Don't even get me started on searching for raclette cheese.
Anyway, back to the recipe. As usual, King Arthur Flour's step by step instructions makes creating these a breeze.
There are a few another unusual ingredients like pizza dough flavor, garlic oil, and pizza seasoning are included in the recipe but not necessary. Although intrigued, I skipped the first, had the second on hand and cobbled together my own version of the third from the 1,000 spices I have in my cabinet.
The recipe also calls for bread flour but they adjust the instructions if all you have on hand in the all-purpose variety.
You can make 4 mini loaves (which I did or 2 larger ones. Observe the two different bake times once you choose.
Be aware! The total rise time is three hours for this recipe and you need to make the starter the day or evening before. Regardless, this recipe is surprisingly simple for the deceptively stunning results.
These golden crusty loaves are cheesy and delicious. Look at that cheesy goodness! I dare you to stop yourself from ripping them open and eating them right out of the oven.
Like Cheesy Bread? Check out these other recipes:
|Cheesy Ramp Basil Pull-Apart Bread|
|King Arthur Flour's Pane Biano|