Full Recipe
Author
PJ Hamel | 2009-12-31
Description
Who doesn't love warm bread and cheese? Fresh from the oven, a lava-flow of aromatic Gruyère melts down the sides of these crusty loaves, which are made light and chewy thanks to bread flour. To make this bread work for your schedule, see the freezing and overnight rest options outlined in "tips," below. Our thanks to Chicago's French Pastry School for the recipe that inspired this one.
