Back in May, a group of wild and crazy gals decided to bake some cheesy rolls from King Arthur Flour’s Bakers Banter blog. The bread looked amazing, so I bookmarked it, and finally had the opportunity to bake it.
I may not have added enough flour or kneaded the dough long enough, because it was pretty tough to work with – incredibly sticky and very, very soft. I used Ementaler cheese instead of Gruyere (which, believe it or not, I really don’t like that much). But 
the result was fantastic – soft interior, crispy exterior, and cheesy goodness all around. Next time, I’d like to try this with a sharp cheddar and diced green chilies.
If I could give one tip, it would be to pick a strong, flavorful cheese. I’m so glad I made this, and I hope to again. And thanks to all of you out there in the blogosphere who are my constant sources of inspiration! Keep on baking!
And please excuse me for the short posts the last week – I’ve been really busy, and I’m just glad I was able to get a thing or two up on my blog. I appreciate all your visits, and really look forward to your comments. And be sure to check out Susan’s YeastSpotting post every Friday to see what people have been baking!
Related Articles
14 users responded in this post
Want it. Want it NOW.
Your bread looks amazing.
I love fresh baked bread, it has to be the most comforting thing ever.
You have been making some great loaves lately.
Now those look fantastic. OH and the dough was soft to work with so you probably added the right amount of flour. I remember having sticky doughy fingers and trying to run Isabelle at the same time 🙂
One of the Wild and Crazy Gals!
I can attest to the fact that this recipe is great with cheddar–I used about two-thirds cheddar and one-third monterey jack when I made it. You know, it’s been entirely too long since I did that. It might just be time for another round. =)
I could eat that entire bread. Maybe two.
Hey, congratulations. Maybe the dough was tough to work with (in the summer, the flour is wetter, and you may need to have more), but your bread looks LUSCIOUS. Have fun when you try it again – PJ Hamel, King Arthur Flour baker/blogger
I love the big air holes in the loaf! It looks so yummy, and you’ve got me intrigued with the cheese loaf, I’ve never made one and it sounds really good.
I loved this bread. It was so amazing. I’m waiting for it to cool down a little so I can make it again!
Hello, wonderful bread baker you.
I have left an award(s) for you on my site today (Mon)
See you soon!
There’s nothing better than cheese and bread!
Wow. That’s something I would really love to tear into. I remember it from the KAF blog but haven’t tried it yet.
Can’t tell that (if?) it wasn’t kneaded for long enough – it’s got lovely crumb and seems just perfect from the other side of the screen.
[…] Gruyere-Stuffed Crusty Loaves ~ Madam Chow’s Kitchen […]
You are a great source of baking inspiration yourself! That crispy cheese crust is just incredible.