CHECK OUT THESE BUNS

These are not buns of steel, they are buns of cheese. Awesome buns of cheese. Such a tastey treat. Very delicious and worth every moment of time put into them!

We had some last night with our turkey broth (from the freezer). Quite the comfort meal. Warm broth with vegetables, cheesy warm bread. Oh my. Do you sense a love affair with bread.

CHEESY GRUYERE BUNS

Adapted from King Arthur
(I changed a few things but otherwise its the exact recipe.)

Starter

1 1/4 cups King Arthur Unbleached Bread Flour

1 teaspoon salt

1/2 teaspoon instant yeast

1/2 cup cool water

Dough

all of the starter

1 cup + 2 tablespoons to 1 1/4 cups lukewarm water*

1 teaspoon salt

1 tablespoon Herbes de Provence

3 1/2 cups King Arthur Unbleached Bread Flour

1/2 teaspoon instant yeast

Filling

2 1/2 cups grated Gruyère cheese

Starter

• 5 1/4 ounces King Arthur Unbleached Bread Flour
  
  
  
  
• 1 teaspoon salt
  
  
  
• 1/2 teaspoon instant yeast
  
  
  
• 4 ounces cool water
  
  
  

Dough

• all of the starter
  
  
  
• 9 ounces to 10 ounces lukewarm water*
  
  
  
• 1 teaspoon salt
  
  
  
• 1 tablespoon Pizza Dough Flavor (optional)
  
  
  
• 14 3/4 ounces King Arthur Unbleached Bread Flour
  
  
  
• 1/2 teaspoon instant yeast
  
  
  
• *Use the greater amount of water in winter, when conditions are dry; and the lesser amount in summer, when the weather is humid.
  
  
  

Filling

• 10 ounces grated Gruyère cheese, or the grated/shredded cheese of your choice (a mixture of provolone and mozzarella is tasty)
  
  
  
• 1 tablespoon garlic oil (optional)
  
  
  
• 1 tablespoon pizza seasoning (optional)
  
  
  
  
  

To make the starter: Mix the 1 1/4 cups flour, salt, yeast, and 1/2 cup water in a medium-sized bowl. Mix till well combined; the starter will be very dry. Cover and let rest overnight at room temperature; it'll become bubbly.

To make the dough: Combine the risen starter with the water, salt, flour, and yeast. Knead—by hand, mixer, or bread machine set on the dough cycle—to make a smooth dough.

Place the dough in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2 hours, till it's nearly doubled in bulk.

Gently deflate the dough, and pat and stretch it into a 3/4"-thick rectangle, about 9" x 12". Spritz with water, and sprinkle with the grated cheese.

Starting with a long side, roll it into a log, pinching the seam to seal. Place the log, seam-side down, on a lightly floured or lightly oiled surface.

Cover it and let it rise for 1 to 1 1/2 hours, till it's puffy. though not doubled in bulk. Towards the end of the rising time, preheat the oven to 425°F.

Gently cut the log into four crosswise slices, for mini-breads; or simply cut the dough in half, for two normal-sized loaves. Place them 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, if necessary, to more fully expose the cheese. Spritz with warm water, and immediately place them in the preheated oven.

Bake for 20 minutes (for the mini-loaves), or 35 minutes (for the full-sized loaves), or until the cheese is melted and the loaves are a very deep golden brown. Remove them from the oven, and cool on a rack.