The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Stuffed Bread

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Cass's picture
Cass

Stuffed Bread

Since we have been in a deep freeze the past week, I have been spending lots of time in the kitchen.  It doesn't make the snow go away, but it makes my family smile.


Here is a picture from last night.  This is just my baguette dough rolled out, and then topped with a generous portion of Gruyere.  Simple, but very tasty.


Tonight, for the big game, is my NY style pizza.  Go Steelers!



 

dmsnyder's picture
dmsnyder

Hi Cass.


Those look tasty. You roll out pieces of dough, sprinkle grated cheese, roll 'em, proof and bake? Or something different?


David

Cass's picture
Cass

Thanks!


I took the dough from the frig to my lightly floured counter.  I really didn't need to roll the dough, I was easily able to stretch it into a large rectangle.


I covered the rectangle for 45 minutes, then grated the cheese and spread it over the dough.


I rolled the entire loaf, and proofed in a couche 50 minutes.


I trimmed the ends a bit, and then cut six 3.5" rounds, just like making cinnamon rolls. I slightly pulled down the top edges.


Moved each to my pan with parchment paper, and baked at 500 for about six minutes, and 450 for 17 more.


The left overs made excellent egg/cheese panini for breakfast this morning.

dmsnyder's picture
dmsnyder

Thanks, Cass.


David