Friday, December 12, 2008


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.


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


1 1/4 cups King Arthur Unbleached Bread Flour

1 teaspoon salt

1/2 teaspoon instant yeast

1/2 cup cool water


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


2 1/2 cups grated Gruyère cheese

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.


kat said...

Those are so beautiful. I would like one now please!

Maria said...

I am checking them out and now I really want one!!

Bunny said...

These look wonderful!!! I love to make bread, thanks for posting this!

The Blonde Duck said...

Cheesy buns! Sign me up!

grace said...

buns of cheese mean no buns of steel, but it's a sacrifice i'm definitely willing to make. :)

Jude said...

This stuff is so good. I saw a video of the KA guys making this on Youtube and I just had to bake up a batch afterwards.

Mary Bergfeld said...

These do look really good. Your photo is so beautiful that its made me hungry.