Gruyère-Stuffed Crusty Loaves Bakealong: Challenge #19


Welcome to our March Bakealong challenge. Each month we’ll announce a new recipe for you to try, along with helpful tips and step-by-step instructions here on our blog. We invite you to bake these decadent Gruyère-Stuffed Crusty Loaves, then share a photo of them, tagging it #bakealong. Enjoy!

What do these three things have in common?

  1. Pizza
  2. Grilled cheese sandwich
  3. Gruyère-Stuffed Crusty Loaves

Well, they all include the letter “a,” it’s true. But beyond that, their real common denominator is self-evident:

Melted cheese.

Who can resist? Whether you’re scooping up a spoonful of macaroni and cheese, dipping a chunk of bread into cheese fondue, or sighing over a plate of mozzarella-laden lasagna, there’s just nothing like hot melted cheese.

Combine melted cheese with fresh-baked bread, and you’ve got a combination that simply can’t be beat. Take it one step further — have the melted cheese actually ooze out of the hot bread with each and every bite — and you’ve reached baking nirvana.

Need I say more? No, I didn’t think so. Let’s make Gruyère-Stuffed Crusty Loaves.

Warm, crusty bread. Hot cheese. Take the Gruyère-Stuffed Crusty Loaves Bakealong challenge! Click To Tweet

Make the overnight starter

Gather your starter ingredients:

1 1/4 cups (5 1/4 ounces) King Arthur Unbleached Bread Flour*
1 teaspoon salt
1/2 teaspoon instant yeast
1/2 cup cool water

*No bread flour? Substitute King Arthur Unbleached All-Purpose Flour, both here and in the dough below; use the lesser suggested amout of water. The finished loaves may not rise quite as high, and may be slightly less chewy. 

Gruyere-Stuffed Crusty Loaves Bakealong via @kingarthurflour

Mix everything until well combined; the starter will be stiff, not soft/liquid. (If you’ve used all-purpose flour, the starter may seem a bit softer.)

Cover with plastic wrap and let rest overnight at room temperature (65°F to 75°F is ideal).

Gruyere-Stuffed Crusty Loaves Bakealong via @kingarthurflour

Next day, your starter should have expanded and become somewhat puffy/bubbly.

Make the dough

Gather your dough ingredients:

all of the starter (above)
1 cup + 2 tablespoons to 1 1/4 cups lukewarm water*
1 teaspoon salt
1 tablespoon Pizza Dough Flavor (optional)
3 1/2 cups (14 3/4 ounces) King Arthur Unbleached Bread Flour
1/2 teaspoon instant yeast

*Why the range in water amount? Flour is like a sponge; it absorbs moisture from the atmosphere when the weather is hot and humid, and dries out when it’s cold and dry outside. This time of year (winter), you’ll probably use the greater amount of water; but start with the lesser amount, adding more as needed to make a soft, smooth dough. The dough should be somewhat sticky; but not so sticky that it coats/sticks to your hands and/or work surface. 

Combine the risen starter with the water, salt, flavor (if you’re using it), flour, and yeast. By the way, what IS Pizza Dough Flavor? It’s a cheese-y, garlicky flavor that enhances the flavor of pizza crust, or any kind of savory bread — like this one.

Knead the mixture — by hand, mixer, or bread machine set on the dough cycle — to make a smooth dough.

Gruyere-Stuffed Crusty Loaves Bakealong via @kingarthurflour

See how the dough is clinging just a bit to the mixer bowl? That’s the texture you want: soft, but not so sticky that you can’t handle it.

Gruyere-Stuffed Crusty Loaves Bakealong via @kingarthurflour

Place the dough in a lightly greased bowl (or large measuring cup, or dough doubler), and cover it.Gruyere-Stuffed Crusty Loaves Bakealong via @kingarthurflour

Let the dough rise

Give it enough time to nearly double in bulk, about 1 1/2 to 2 hours.

Gently deflate the dough. Gruyere-Stuffed Crusty Loaves Bakealong via @kingarthurflour

WOW, look at that gluten! The extra protein in bread flour translates to lots of stretchy gluten.Gruyere-Stuffed Crusty Loaves Bakealong via @kingarthurflour

Shape, fill, and roll the dough

Turn the dough out onto a lightly floured surface, or a piece of parchment. If your dough is on the stickier side and seems a bit hard to handle, lightly grease the parchment.Gruyere-Stuffed Crusty Loaves Bakealong via @kingarthurflour

Pat and stretch it into a 3/4″-thick rectangle, about 9″ x 12″.

Next, ready your filling.

Gruyere-Stuffed Crusty Loaves Bakealong via @kingarthurflour

Here’s what you’ll need:

2 1/2 cups grated Gruyère cheese, or the grated/shredded cheese of your choice (sharp cheddar, or a mixture of provolone and mozzarella are tasty)
1 tablespoon garlic oil (optional)
1 tablespoon Pizza Seasoning (optional)

Gruyere-Stuffed Crusty Loaves Bakealong via @kingarthurflour

Spritz the dough with water (or brush it with garlic oil).

Gruyere-Stuffed Crusty Loaves Bakealong via @kingarthurflour

Sprinkle with the grated cheese (and seasoning, if you’re using it).Gruyere-Stuffed Crusty Loaves Bakealong via @kingarthurflour Starting with a long side, roll the dough into a log; use the parchment to help you with this. The cheese will try to fall out; that’s OK, just try to enclose as much as possible, then pack any errant cheese into the ends. Gruyere-Stuffed Crusty Loaves Bakealong via @kingarthurflour

Pinch the seam and the ends to seal.Gruyere-Stuffed Crusty Loaves Bakealong via @kingarthurflour Place the log, seam-side down, on a lightly floured or lightly oiled surface (or leave it on the parchment and place the parchment on a baking sheet, for easiest transport).

Gruyere-Stuffed Crusty Loaves Bakealong via @kingarthurflourLet it rise again

Cover the bread and let it rise until it’s puffy though not doubled in bulk, about 1 to 1 1/2 hours.

Towards the end of the rising time, preheat the oven to 425°F. If you’re baking two loaves, position a rack in the center of the oven. If you’re baking four loaves, place two racks towards the center of the oven with just enough room in between to accommodate the rising loaves.

Gruyere-Stuffed Crusty Loaves Bakealong via @kingarthurflourSlice the risen dough into loaves

Gently cut the log into four crosswise slices, for mini-breads; or simply cut the dough in half, for two normal-sized loaves. A large sharp knife or serrated knife works well here. 

Gruyere-Stuffed Crusty Loaves Bakealong via @kingarthurflour

If for some reason you fail to cut all the way through the dough at the bottom, simply take a pair of scissors and snip through the dough.Gruyere-Stuffed Crusty Loaves Bakealong via @kingarthurflour

Place the loaves on one (for two loaves) or two (for four mini-loaves) lightly greased or parchment-lined baking sheets, cut side up. Spread them open a bit at the top, if necessary, to more fully expose the cheese.

Spritz the loaves with warm water; this helps keep their top crust moist as they begin to bake, enhancing oven-spring (rise in the oven).

The loaves will have deflated a bit as you handle them; but if you place them in the preheated oven immediately, they’ll pick right up again.

Bake the bread

Bake for 25 to 35 minutes (for the mini-loaves), or 35 to 40 minutes (for the full-sized loaves), or until the cheese is melted and the loaves are a deep golden brown.

If you’re baking four loaves on two pans, rotate the pans halfway through the baking time: top to bottom, bottom to top. This will help keep their bottoms from becoming too brown.

Gruyere-Stuffed Crusty Loaves Bakealong via @kingarthurflour

Remove the pans from the oven, and cool the bread (just slightly) right on the pans.

Gruyere-Stuffed Crusty Loaves Bakealong via @kingarthurflour

Some loaves become perfect volcanoes of melted cheese; some, like the ones above, are more discreet. But make no mistake, melted cheese is a major part of the experience!Gruyere-Stuffed Crusty Loaves Bakealong via @kingarthurflour


Bread is best served hot: not so blisteringly hot that everyone burns their tongues, but warm-hot. Grip it and rip it! This is a wonderful party bread, perfect for enjoying with friends.

High-altitude adjustments

Do you bake at altitude? Check out our high-altitude baking tips.

Make them whole wheat

Whole wheat loaves will be less crusty/more chewy, and will have stronger, “wheatier” flavor. For best flavor, we recommend substituting white whole wheat flour for the bread flour in these loaves. For complete substitution details and tips, see the recipe’s tip section.

Make them ahead

Prepare the loaves up to the point where they’re shaped and on the pan(s). Tent them with greased plastic wrap, and place in the refrigerator overnight. Next morning, remove the loaves from the refrigerator (keep them covered). Let rest at room temperature for 90 minutes before baking as directed. You can also freeze the unbaked loaves to bake later; see the recipe’s tip section for details.

Baking gluten-free?

The typical yeast bread recipe doesn’t easily lend itself to being baked gluten-free. We don’t recommend you try to bake these crusty loaves, but instead urge you to check out our tempting array of specially formulated gluten-free bread recipes. And if you’re just dying to replicate the warm bread and cheese experience, you can’t do better than our yeast-free Gluten-Free Brazilian Cheese Buns — they’re out of this world!

Take the challenge!

Are you ready to take the Gruyère-Stuffed Crusty Loaves Bakealong challenge? Follow this post on your tablet or laptop, or print the recipe. And when you’re done, remember to post your photos, tagged #bakealong. We’re looking forward to seeing your tantalizing crusty cheese loaves!

One final note: Are you wondering why salt is added to the overnight starter instead of being confined to the dough? And why the filled and shaped dough is allowed to rise before it’s cut into individual loaves — rather than letting the individual loaves rise after cutting? This recipe originally came from our friends at The French Pastry School, “the only school in North America dedicated to all things sweet and baked.” This is the way they make the bread — and it’s delicious. Who are we to argue with success?

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


    1. The Baker's Hotline

      Hi Jean,
      Part of why we love this bread so much is because of all the lovely cheesy-lava-flow-ness that comes from cutting the log into slices. However, if you want to try baking the whole sealed up log, you’re welcome to give it a shot. You’ll need to extend the baking the to ensure the center bakes through fully. The bottom of the loaves tend to brown quickly, so double up your baking sheets to prevent it from burning. Do you best to insert an instant read thermometer into the center of the loaf into the dough (not cheese) to get an accurate reading. It should reach at least 190°F before removing from the oven. Good luck, and happy baking! Kye@KAF

    1. The Baker's Hotline

      We’re glad to hear you’re eager to bake this tasty cheesy bread! We also love baking by weights and have provided gram measurements on the recipe page itself. Simply click on the “grams” button below the ingredients header to see the ingredients displayed in this unit. Happy baking! Kye@KAF

    1. The Baker's Hotline

      You can use your sourdough starter to make the overnight starter if you wish, but you may need to make some adjustments based on the hydration of your starter. If you have a 100% hydration starter (which is the standard for King Arthur Flour), you can measure out 4 ounces of your starter and then add 2 ounces (1/4 cup) of cool water, 3.5 ounces (a generous 3/4 cup) of flour, and 1 teaspoon of salt. Let this mixture rest overnight (about 12-16 hours), and which point it should look bubbly (like the starter shown in the photos here). Happy baking! Kye@KAF

    2. Nancy Babyak

      Oh Kye I hope that second measure is for flour and not salt??? Looks like you left out a word?

    3. The Baker's Hotline

      Thanks for keeping an eye out, Nancy! You are correct, 3/4 cups flour, and 1 tsp salt. Happy baking! Annabelle@KAF

  1. hrhzilla

    I’ve heard it’s best to freeze baked loaves because the freeze can hurt the yeast once it’s been activated. Can these be frozen after baked. This recipe makes a huge amount of bread, but it sound so good I can’t resist giving it a try. How do you handle what doesn’t get eaten the first day?

    1. The Baker's Hotline

      This is a great one to bake ahead and freeze, so you’re in luck! Once it’s baked and cooled, wrap it well in plastic wrap or store it in a freezer bag and freeze it for up to 4 weeks. When you’re ready to enjoy it, wrap it in foil right from the freezer, and warm it in a 350°F oven for 45-50 minutes. Enjoy! Annabelle@KAF

    2. Bill

      When you reheat the frozen bread, do you wrap the foil shiney side out, or shiney side in, and why?

    3. The Baker's Hotline

      That’s not something we’ve given much thought in the past, Bill, if we’re being honest. Some folks may think that facing the shiny side out will deflect more heat, which means the bread will take longer to heat up than it otherwise would. If you bake more than one of these crusty loaves, perhaps you can do a side-by-side comparison and figure out if there’s any difference at all. (We’re guessing it’s negligible.) Kye@KAF

  2. Cookies4kids

    I am so glad to see the above pictures where the buns look flatter. I have made these twice and neither time did they look like the picture at the top of this article. I use your flour and followed the recipe to the letter, but they want to flatten out. My yeast is good, so hoping for a little insight on my problem. I love recipes like this for gift giving, but this one is eluding me!!

    1. PJ Hamel, post author

      Hi — I suspect maybe the taller loaves are the result of rolling the dough more tightly. This causes the center to rise upwards, rather than outwards, as the loaves bake. If you want taller loaves, try rolling as tightly as possible, given the challenge of the loose cheese. Personally, my loaves always come out not a lot flatter than the recipe photo, but a bit. I don’t worry about it, though, because they still look awesome and taste even better! PJH@KAF

    1. PJ Hamel, post author

      Patricia, I suspect it’s a space-saver for the French Pastry School Bakery where this recipe was developed. Also, you may run the risk of the cheese spilling out as the loaves rise if you cut the loaves prior to rising. But, as always – no recipe police! If you try cutting the log and then letting it rise, let us know how it goes, OK? Cheers — PJH@KAF

    1. The Baker's Hotline

      Hi Joyce. If you’re referring to Active Dry Yeast over Instant Yeast, it may take a couple of minutes longer, but nothing significant. Happy baking! Annabelle@KAF

  3. Betsy

    I’ve made these several times, and they are amazing! Just don’t skimp on the rise time on the starter. I gave this recipe to a friend who couldn’t figure out why hers didn’t taste like ones I fixed, and found out she just let the starter sit a few hours.

    1. The Baker's Hotline

      Yes you can, Pam. You’ll need to add about 1 extra tablespoon of water for every cup of flour as it will absorb significantly more, so just keep an eye on your dough and add water as needing while mixing. Happy baking! Annabelle@KAF

    1. PJ Hamel, post author

      Kelly, it’ll gradually lose its oomph over time, especially at room temperature. If you’re going to delay it, let it rise for a couple of hours at room temperature, then refrigerate for up to 2 days; that should be OK. Good luck — PJH@KAF

  4. Eva

    How big are the mini sized loaves and the normal? I’m giving one of the loaves as a gift, and I don’t want it to seem too puny. Are the mini loaves like grapefruit sized or cinnamon roll size?

    1. The Baker's Hotline

      Good question, Eva. The mini loaves are about the size of a large grapefruit or small cantaloupe. They’re perfect for 1-2 people to enjoy. Happy baking! Annabelle@KAF

  5. Carol Lopes

    I usually use active dry yeast (one packet) by proofing it in a half cup water and a teaspoon of sugar. Can I use this method instead of the starter? Or, how would I use active dry yeast in this recipe? I love King Arthur flour and visit your store every summer😊

    1. The Baker's Hotline

      We’re glad you’ve visited us, Carol! The starter in this recipe is really for flavor, rather than rising, so simply replace the instant yeast in this recipe with your active dry (no other substitutions needed) and you won’t be disappointed. Happy baking! Annabelle@KAF

  6. Connie Post

    If making the two loaves, do they need to “stand up”, or do they sit like a regular loaf?

    1. The Baker's Hotline

      Hi Connie. They stand up so you can see the spiral of cheese in the center. You’re in for such a treat! Annabelle@KAF

    2. Karin

      Connie, I completely understand your question but I’m not sure Annabelle@KAF Baker Hotline did.
      From the photos, it looks like the 4 mini loaves are about 3 – 4″ when cut which doesn’t seem unreasonable to bake on the cut side (cinnamon roll style) but I’d be concerned about trying 6 – 8″ cut side. Maybe cut into 3rds?

    3. PJ Hamel, post author

      Ladies, if it helps, when you cut the log into four pieces, the resulting loaves, once baked, are about 4″ to 5″ in diameter. So you want to leave enough room on your pan to accommodate that kind of spread/rise. Enjoy — PJH@KAF

  7. Jane

    Hi Guys,
    Try this for perfection.
    Hand roll the bread mix into small balls. You will need a muffin Tin. Put three ball into each tin. They look stunning when they come out of the oven. Forgot to say I did a milk wash before they were put in the oven. They look lovely on small plates to serve with a starter.mmmmmmm

    1. Kathy

      Hi Jane,
      I don’t follow your post at all. Are you saying to roll the dough into small balls? If yes, what do you do with the cheese? Also, what size balls? Thank you.

  8. Linda Kerrick

    One of my daily’ s favorite recipes. We make it with asiago and another cheese. Smoked gruyere is great too. Used the humiliated for Christmas gifts.

  9. Susie james

    First starter did not take. Second starter I used sugar and that worked. All went fine till after the baking. Couldn’t cut it with an axe. Into the trash.

    1. The Baker's Hotline

      Oh dear, Susie! We’d love to chat through the recipe with you and make the next batch great! We encourage you to reach out to our friendly Baker’s Hotline staff to help troubleshoot at 855-371-BAKE (2253). Annabelle@KAF

  10. MN in Minnesota

    Have made this many times, always with Gruyere. I follow all the instructions but cut the dough into 8 “buns” as we cannot control ourselves around this fantastic bread. It comes out fine, we have more crust & more smaller portions. This is perhaps our favorite KAF recipe. 10 stars!

  11. gretchen

    am going to try this yummy looking recipe. I have found that cooking breads and cookies work great on a pizza stone, it keeps my baked goods from that too brown bottom.
    also I have some self rising flour, would that work without the yeast, or should I add a little yeast?

    1. The Baker's Hotline

      Hi Gretchen, we don’t recommend using Self-Rising Flour with this recipe. We outlined what to look for when considering if you can use Self-Rising Flour or not in an article on our blog post here. Check it out and let us know if you have questions. There’s also all of these delicious recipes to choose from if you’re looking to use up your Self-Rising Flour. Happy baking! Kye@KAF

  12. Deborah Durbin

    I made the loaves though mine are not as even as yours. I used a mixture of Gruyere and sharp cheddar as I only had about a cup’s worth of the Gruyere. They turned out tasty. How do I send a picture of my loaves to you?

  13. Connie

    Made it, with sharp cheddar, surprisingly easy with spectacular results! Will definitely be a keeper for company, also.

    1. The Baker's Hotline

      Alas, yeast breads are a particularly tough nut to crack in the gluten-free world, though there are some exceptions. Gluten happens to be uniquely good at supporting the rise and structure of yeast bread loaves, and subbing in a gluten-free flour won’t provide quite the love needed to make it fly. Rather than attempting to convert this existing yeast recipe to be gluten-free, we recommend using our recipe for Gluten-Free Brazilian Cheese Buns. You can use a blend of Gruyère cheese and pizza seasoning to create a similar flavor palate to these crusty loaves shown here. We promise, they’re delicious! Happy GF baking! Kye@KAF

  14. Russelll Edwards

    I took the challenge, my first, and had a great time making the recipe. They looked so good and smelled wonderful it was tough not grabbing one hot out of the oven to try.

  15. Xandra

    Can I use a sourdough starter if I add more flour and a bit of yeast, maybe? How much should I start with? I’m trying to use my starter in more recipes and I thought since this has a starter I might be able to sub some of mine.

    1. The Baker's Hotline

      Absolutely, Xandra. When you’re making the starter for this recipe, combine 1 cup of your ripe, bubbly sourdough starter with 1/4 cup Bread Flour and the teaspoon of salt. When you make your dough the next day, use the full teaspoon of yeast rather than splitting up the yeast into the starter and the dough. Depending on the thickness of your starter, you may find that you have a sprinkle in some additional flour or water to get the dough to come together. The flavor will be amazing. Happy baking! Annabelle@KAF

  16. Tony Chianese

    One of the easiest and tastiest loaves I have made in my years of baking. Cheese was just enough as to not make it cheesy. In fact it’s great with butter and jelly as well.

  17. Jenni

    I’d like to make this into 6 really mini-loaves in the bun pan I got from you. Do you think that would work? Also, can you explain why you wait to cut the loaves until after the second rise instead of before? Does that change the texture or flavor? Thanks.

    1. The Baker's Hotline

      Hi Jenni, we think your idea of making six mini loaves is fantastic! They should be just about the right size for our Burger Bun Pan. The loaves are left to rise a second time and then sliced because it creates the most cheesy-lava-flow-effect (a very technical term that comes from our test kitchen bakers). Bake your mini loaves for about 20-25 minutes. Happy baking! Kye@KAF

  18. Patricia A. Whiting

    Am in the process of making these now. They are in the last rise session before cutting. My question is: how many cut ones can I put on each pan? Also, I tinkered a bit, I used Italian seasoning instead of the pizza and extra sharp cheddar and Monterey jack cheeses. Couldn’t bring myself to the high price for the guyere! Will let you know how they turn out!

    1. PJ Hamel, post author

      Patricia, you MIGHT be able to squeeze all four loaves onto one half-sheet pan (18″ x 13″), but they more comfortably fit two to a pan. Your cheese choices sound yummy; we look forward to hearing how you like this recipe! PJH@KAF

    2. Karin

      Patricia, I think Gruyere is type of Swiss, if not its very very similar to Swiss. I’m right there with you about the cost. I don’t have a problem spending money on good cheese but I can’t see using a pricey cheese on my first bake of something like this.

    3. PJ Hamel, post author

      Karin, feel free to use any type of cheese you like, preferably something that melts well. Gruyere is what the French Pastry School, which came up with the original recipe, used; and we simply wanted to follow their lead. But we’ve made it with cheddar and mozzarella, and it’s delicious that way, too. PJH@KAF

    4. Christopher Smith

      I had no problem fitting all four on a cookie sheet (1/2 sheet sized). Hint: don’t use a cookie sheet! Melted cheese runs. Who knew? lol.

  19. Karin

    I’ve read the recipe, the comments and questions. This is on my bread baking schedule for late next week (with a slow cooker pot roast). I’ll post results.

    1. PJ Hamel, post author

      We look forward to hearing how it goes, Karin; the recipe’s pretty much a slam-dunk hit around here! PJH@KAF

  20. Davita Flowers

    What is the range of time for over night, is it 8 hours or 12? Also, my house is cold, would you suggest I do it for longer anyway or put it under the oven light, which is warmer than my house (about 64F)

    1. The Baker's Hotline

      It will vary, Davita. You’re looking for the starter to be bubbly and slightly domed. In our kitchens it took about 15 hours. The temperature in your home is perfectly fine, things just may take a little longer. You can help speed things along with your dough by using water that’s around 100°F. Happy baking! Annabelle@KAF

  21. Kathy Kasza

    I made this with mozzarella as I only had smoke gruyere on hand. As a beginner bread baker this recipe was easy. I used the KAF parchment sheets and would lightly flour or spray with cooking spray to help in rolling. Dough stuck to the paper and was frustrating peeling it from the paper and keeping the cheese inside the roll. The loaves were delicious and would make again using cheddar or colby-jack. Living near a dairy allows me to try different cheeses.

    1. PJ Hamel, post author

      Kathy, try spraying your parchment with non-stick vegetable oil spray next time: works like a charm. You’re lucky to live near a dairy; I’ll bet you’re looking forward to trying all kinds of cheese combinations in these loaves. Cheers — PJH@KAF

  22. Roger Stambaugh

    Why are King Arthur recipes on line in volume and not by weight as you teach in your baking classes? Your instructors were surprised that ingredients on line are not by weight.

    1. The Baker's Hotline

      Hi Roger, we love baking by weight! You can view all of our recipes in either volume, ounces, or grams by toggling back and forth between these buttons underneath the ingredients header when viewing the recipe. If you’re a baker who appreciates precision (we are!) then view by grams for the most accurate results. Happy baking! Kye@KAF

  23. Christopher Smith

    Just wanted to share a tip I picked up for cutting rolls like this, you can use a piece of dental floss. Gently slide it under the roll, wrap it around and pull firmly. It cuts clean and leaves the roll round.

  24. Sandy Freeman

    Our power went out after I had shaped the loaves, so I followed the directions to just tent them with greased plastic wrap, and put them in the (still cold) fridge. The next day, the power hadn’t come back on, so I decided to bake the bread on our gas grill. I put 2 bricks on the grill to lift the sheet pan off the grill surface and position the bread more in the center of the “oven” so the bottom wouldn’t get too brown. I adjusted the grill temp until it settled around 425, then put the sheet pan with the loaves (now at room temp) on the grill. I rotated the tray half way through. It worked great, and I was so happy the power outage didn’t stop me from enjoying this bread. It was so good that I’m thinking of baking other breads on the grill.

    1. The Baker's Hotline

      Here’s what we say in the recipe, Rebecca. “Bread that’s been frozen can be taken right from the freezer, wrapped in foil (if it’s not already), and put into a 350°F oven. It’ll be nicely warmed in 45 to 50 minutes.” If your bread is just made ahead and not frozen, follow these same steps but heat it up for about 20-25 minutes, until it’s warmed all the way through. Happy baking! Kye@KAF

  25. Cindy

    OK, going to try this for my husband’s St. Pat’s Day 60th birthday party. I’ll have 12 adults and 3 kids for supper. I’m a little confused about the “mini loaves” idea. Should I make two batches of this…which would give me eight mini loaves…and then position them all around the table? I’m thinking I need to bake them this week and rewarm for dinner on Saturday. Any thoughts?

    1. The Baker's Hotline

      Hi Cindy, while we call the mini loaves “mini,” they can definitely serve more than one person. We think your initial thought to bake eight of these smaller loaves and position them around the table will make a fantastic presentation. Alternately, you could make four half-sized loaves to pass around the table in a tear-and-share fashion. If you’d like to bake them ahead, consider mixing up the starter on Thursday night and baking them on Friday. When you’re ready to serve, wrap them in foil and put them in a 350°F oven for about 20-25 minutes, until warm through. Everyone is going to love them. Happy baking, and happy birthday to your husband! Kye@KAF

  26. Meri Boyer

    I always make bread dough in my Zo. I’ve assumed that the Zo takes care of the first rise for me although the dough is never doubled like this recipe calls for. Am I right? After the dough cycle runs for its 1:50 do I go straight to the stretching and cheesing? Thank you!

    1. The Baker's Hotline

      Hi Meri. If it hasn’t quite doubled after 1:50, there’s no harm in letting is rise/rest on the counter for another 10-15 minutes before stretching it out and adding the cheese. It’ll be delicious no matter what! Annabelle@KAF

    1. The Baker's Hotline

      Not to worry, Trina. I had the same thing happen on my first batch. The cheese was nicely browned but the bread itself was quite pale. On my second batch, I sprayed them well with water just before popping them into the oven and had much more browning. Hope this helps! Annabelle@KAF

    2. Trina

      Thanks for the reply. I was wondering if I had used the garlic oil or extra water would that had made a difference.
      I’ll try again. Thanks for the tip

    3. The Baker's Hotline

      Spritzing the dough with water seems to make more of a difference than brushing the dough with oil, but you’re certainly welcome to try both with your next batch. If nothing else, the extra garlic oil will be delicious! Kye@KAF

  27. BETH

    Your recipe says I can put it in the bread machine with the Dough cycle but that includes a rise as well. Do I want to do that or take it out after the mixing but before the rise?

    1. The Baker's Hotline

      We’ll leave that up to you, Beth. Whether you let the dough have its first rise in the bread machine or in a bowl on the counter, it will work and produce deliciously cheesy loaves! Annabelle@KAF

  28. Kristin

    For those who would like to use gruyere cheese but balk at its cost – try Jarlsberg. Taste is quite similar to me, and I’ve found it to be a lot cheaper. I use it whenever a recipe calls for gruyere (I bought actual gruyere once, and decided I liked jarlsberg better anyway).

    (I made this today, whole wheat version. Very very very yummy – I wolfed down one, and am freezing the other three. Next time I’m going to make more smaller mini loaves as others have suggested.)

  29. Marsha

    I have not made these yet but am wondering if they could be made into 6 smaller loaves and baked in a jumbo muffin pan? Would that be about the right size? Thanks for all your amazing recipes and helpfulness!

    1. The Baker's Hotline

      You bet, Marsha! We think that’s a fantastic idea. A burger bun pan would be ideal for six loaves, but if you want to use your Jumbo Muffin Pan, you may consider dividing the dough into eight mini loaves instead so they have sufficient room to expand. Check for doneness about five minutes early, as smaller loaves won’t need the full amount of time to bake through. Happy baking! Kye@KAF

  30. Morgan

    Made ’em!! I cut the log into 4 – probably could have done 6.

    I don’t usually eat bread but my mom is visiting so we’ll have one of the loaves. I already gave one to a neighbor and will share the other two with friends.

    I had a package of King Arthur Bread Flour that I didn’t know what to do with (I buy baking supplies impulsively sometimes), so this is great. I could also see using pesto in it.

    1. PJ Hamel, post author

      Morgan, so glad this worked out for you, especially since Mom was visiting: serendipitous! The pesto option sounds like a good plan. Thanks for baking with us — PJH@KAF

  31. Beth M Boyle

    I have a great sourdough starter. I am curious how much fed/active starter would be needed to substitute for the yeast. Thanks, this recipe looks fantastic!

    1. The Baker's Hotline

      It may take some trial and error, Beth. Typically, one cup of sourdough starter in place of 1 cup flour and 1/2 cup water from your recipe will give it wonderful sourdough flavor. You may need to increase that by 1 1/2 to 2 in order for it to also be the sole leavener. Happy sourdough baking! Annabelle@KAF

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