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March’s King Arthur Flour #Bakealong: Gruyère-Stuffed Crusty Loaves

Published on March 18, 2018 By Emily. Updated on March 18, 2018

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I’ve been participating in King Arthur Flour Bakealong challenges since August of 2016, but nothing I’ve baked has resulted in more positive attention on the Relishments social media accounts than this month’s Gruyère-Stuffed Crusty Loaves (which I made without gruyère, more about that later!).  And I totally get it – there’s not much that’s better than bread and melty cheese.  This recipe is worth all the positive attention it received.

The recipe for the cheesy, crusty loaves involves making a starter that you leave out overnight before using it in your dough the next day.  I, of course, neglected to do that.  But since I had one of this winter’s many snow days last week, I began my March Bakealong at 5:30 am when I unnecessarily woke up for work.

By 1:30 in the afternoon, my starter was ready.   It was never as smooth or as bubbly as I thought it should be, or as the pictures in the step-by-step make it look, but it seemed fine.  The 8-hour break was good preparation for the other 2 rises (the dough and the rolled up loaf).  This recipe was not difficult to follow, but it’s definitely time-consuming.  Plan accordingly.

After combining the flour, water, salt, and yeast to make the dough and letting it rise, I rolled the dough into a rectangle. (I skipped the King Arthur Pizza Seasoning and don’t feel like the final product was lacking at all.) I think my rectangle was a little bigger than 9×12″ but I wanted to get it as close to 3/4″ thick as possible.  For the cheese, I used a store brand mix of 2 cups mozzarella and provolone cheese, plus a 1/2 cup sharp cheddar, mostly because I was too cheap to buy gruyère.

The actual rolling of the cheese-covered dough into a log was easier than I expected.  As usual, I did my best to keep the roll tight and not much fell out of the ends.

Cutting the log with my bench scraper (after yet another rise) resulted in four slices that were each about 4 inches tall.  Fortunately, they were easy to stand up on their open ends.  Following the recipe instructions, I only put 2 loaves on each parchment-lined baking sheet, though I think I may have been able to fit all 4 on one large baking sheet.  I opened the loaves up slightly at the top, mostly because the bench scraper sealed them partially closed.

The loaves cooked up beautifully, though the cheese browned on top a little more than I anticipated.   I may try tenting them with foil next time. Even though the cheese was melted on the bottoms as well as the top, none of the loaves stuck to the parchment at all.  Each loaf was more than big enough to split, which means we got 8 servings out of the recipe.  I’m sure this recipe turns out great with gruyère, but I was really pleased with the flavor of the mozzarella/provolone/cheddar cheese blend that I used.

These loaves are especially good warmed up, but I’m sure they’d do fine at room temperature as well. We reheated ours for breakfast by slicing them in half and warming them at 350 degrees for 10 minutes.  I’ve been really enjoying seeing all the variations people are creating with this recipe and I look forward to making these crusty, cheesy loaves again soon.


Each month, the folks at King Arthur Flour post a recipe and tips for the #Bakealong challenge. Anyone is invited to make the recipe and share their creations on social media. It’s a really fun way to try new things and be part of a community. If baking interests you at all, you should join in next month. Let me know if you do!

See all the KAF #Bakealong recipes I’ve shared by clicking here.

Just a reminder, by way of full disclosure: I have no affiliation with King Arthur Flour and received no compensation for writing about Bakealong. I’m just participating because I love to bake!

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Filed Under: food, recipe review Tagged With: bakealong, baking, king arthur flour

« Until June… (CSA Menu Plan #92)
Keeping it Simple – Easter 2018 »

Comments

  1. Lucy says

    March 21, 2018 at 3:18 pm

    I want to make these. Also, I need a bench scraper.

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Emily
Last week Brian and I finally got around to hiring Last week Brian and I finally got around to hiring a sitter for a rare night out. We went to dinner at @publicna and took advantage of the opportunity with drinks, appetizers and dessert.

Pictured:
- Citrus Braised Beef Tacos
- "Chicken and Waffles"
- House Fries with Garlic Aioli
- Fried Chickpeas
- Blood Orange Cheesecake
It was no surprise that Public was close to full on a Wednesday night - everything was so good. 

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New year, new theme word! This year's word is "enr New year, new theme word!
This year's word is "enrich" and I'm really excited about it.

I've written more about this year's theme on the blog. Click in the link in my profile or follow the link below to read the post.
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https://www.relishments.com/blog/my-2023-theme-word-enrich/
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#YearlyTheme #MyOneWord #2023 #enrich2023 #NewYearsResolution
It's not New Year's Eve without a Top 9 post. It's It's not New Year's Eve without a Top 9 post.
It's almost all #Berkshires content this year, which is great.
1. A pasta salad reel that took longer to create than the recipe took to make.
2. A reel from North Carolina where I could have watched birds all day.
3. The @thelazygenius book giveaway.
4.@plantconnector 
5. @berkshiremuseum 
6.@sculpture.now at @themountlenox 
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9. The #AshuwillticookRailTrail
New on the blog: My 2022 reflections on last year' New on the blog: My 2022 reflections on last year's theme word - resume. 

I was able to get back to many activities that were meaningful to me this year and I'm calling this theme a success. Follow the link below or click the link in my profile to read more.
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https://www.relishments.com/blog/reflections-on-resuming-in-2022/
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#resume2022 #newyearsresolution #myoneword #yearlytheme
New on the blog: My Favorite Recipes of 2022. For New on the blog: My Favorite Recipes of 2022.

For the fourth year, I've recapped the best new (to me) recipes I made this year in the hope that they'll give you some new dishes to try. This year's list is short, but delicious. It includes @budgetbytes My Favorite Recipes of 2022
Published on December 30, 2022 By Emily. Updated on December 30, 2022

It’s hard to believe that 2022 is basically behind us. Though overall this year found me getting back to the person I want to be (post-babies and “post”-pandemic), I did not try nearly as many new recipes this year as I used to. In fact, I was pleasantly surprised to see that I’d made note of any new-to-me recipes I wanted to share in this post. This year’s list is short, but delicious. It includes recipes from @budgetbytes, @smittenkitchen and @howsweeteats.
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Read the post by visiting the link in my profile or 
https://www.relishments.com/blog/my-favorite-recipes-of-2022/
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#RecipeRoundUp #BestRecipes2022 #FavoriteRecipes
@coastalmainebotanicalgardens continues to be one @coastalmainebotanicalgardens continues to be one of the highlights of all my return trips to Boothbay and their annual Gardens Aglow event continues to impress. It was great to be back to walking the gardens instead of the pandemic drive through and there seemed to be more lights than ever.  I'm already looking forward to next year.
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#Boothbay #BoothbayMaine #CoastalMaineBotanicalGardens #GardensAglow #BotanicalGarden #MidcoastMaine
It has been a while, but there is finally a new CS It has been a while, but there is finally a new CSA menu plan on the blog! Visit the link below or in my profile to see how I plan to make use of some of the @mightyfoodfarm produce seen here.
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https://www.relishments.com/blog/welcome-to-winter-farm-share-csa-menu-plan-148/
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Fall in the Berkshires is always incredible, but t Fall in the Berkshires is always incredible, but this year we've had weather that has also been outstanding. The past 2 weekends have included time at Jaeschke Orchards, the Greylock Glen, and the Ashuwillticook Rail Trail as well as stopping to photograph any random foliage I see. 
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#igers413 #InTheBerkshires #EatLocal #WesternMA #WesternMass #Berkshires  #VisitTheBerkshires #FallFoliage #FallColors #autumn #AshuwillticookRailTrail #JaeschkeOrchards #GreylockGlen
@freshgrassfestival continues to be one of my favo @freshgrassfestival continues to be one of my favorite events each year, and it doesn't hurt that it's just minutes away from home. Enjoying the festival with my kids is definitely a different experience than without, but it's still a good time. The weather was especially cooperative today which was great for all the laps I did around the @massmoca campus pushing a stroller. I'm already looking forward to next year.
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#igers413 #InTheBerkshires #WesternMA #WesternMass #Berkshires  #VisitTheBerkshires #NorthAdams #NAmazing #FreshGrass #FreshGrassFestival #MassMoCA #MusicFestival
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