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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
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. |
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Those are so beautiful. I would like one now please!
ReplyDeleteI am checking them out and now I really want one!!
ReplyDeleteThese look wonderful!!! I love to make bread, thanks for posting this!
ReplyDeleteCheesy buns! Sign me up!
ReplyDeletebuns of cheese mean no buns of steel, but it's a sacrifice i'm definitely willing to make. :)
ReplyDeleteThis 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.
ReplyDeleteThese do look really good. Your photo is so beautiful that its made me hungry.
ReplyDelete