Description
These Gruyère-Stuffed Crusty Loaves are a delicious twist on traditional bread. The soft, chewy interior is packed with rich, melted Gruyère cheese, while the crust is golden and crunchy. Perfect for a savory snack, appetizer, or as a side to soups and salads.
Ingredients
- For the Dough:
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2 1/4 tsp active dry yeast (1 packet)
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1 cup warm water (110°F/45°C)
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1 tsp sugar
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3 cups all-purpose flour
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1 1/2 tsp salt
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2 tbsp olive oil
- For the Filling:
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1 1/2 cups grated Gruyère cheese
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1/2 cup grated Parmesan cheese (optional for extra flavor)
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1 tsp garlic powder (optional)
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1/2 tsp dried thyme or rosemary (optional)
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Freshly ground black pepper, to taste
- For Topping:
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1 tbsp olive oil or melted butter
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Sea salt (optional, for sprinkling on top)
- Fresh herbs for garnish (optional)
Instructions
- Prepare the Dough:
- In a small bowl, combine the warm water, sugar, and yeast. Stir and let it sit for 5-10 minutes until frothy and bubbly.
- In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, and stir to form a dough.
- Knead the dough on a lightly floured surface for about 5-7 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 1-1.5 hours or until it doubles in size.
- Prepare the Cheese Filling:
- While the dough is rising, mix the grated Gruyère cheese, Parmesan (if using), garlic powder, thyme or rosemary, and black pepper in a bowl. Set aside.
- Assemble the Loaves:
- Preheat your oven to 375°F (190°C). Grease or line a baking sheet with parchment paper.
- Once the dough has risen, punch it down and transfer it to a floured surface. Divide the dough into 2 equal portions for individual loaves.
- Roll each portion into a rectangular shape, about 1/2-inch thick.
- Evenly distribute the cheese mixture over each rectangle, pressing it gently into the dough.
- Roll the dough up tightly from one edge to the other, sealing the edges to prevent the cheese from spilling out.
- Shape the rolls into round or oval loaves and place them on the prepared baking sheet. Cover and let them rise for another 20-30 minutes, until slightly puffed.
- Bake the Loaves:
- Brush the tops of the loaves with olive oil or melted butter, then sprinkle with sea salt (optional).
- Bake for 25-30 minutes, or until the loaves are golden brown on top and sound hollow when tapped on the bottom.
- Let the loaves cool on a wire rack for 10 minutes before slicing.
- Serve:
- Slice the loaves and serve warm. Enjoy the gooey Gruyère filling with a crunchy, golden crust.
- Garnish with fresh herbs, if desired.
Notes
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For an added flavor boost, you can add finely chopped onions or garlic to the filling.
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You can make these loaves ahead of time and freeze them before baking. Just let them rise, shape, and freeze. When ready to bake, let them thaw and rise for about 30 minutes, then bake as usual.
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This bread pairs wonderfully with soups, salads, or a charcuterie board.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
