Meet the next 5 pounds you will add to your hips

I have to dedicate this blog post to my boyfriend. He telecommutes most of the week and goes in to work a couple of days. On his telecommuting days, he is less stressed out and he is really happy. On the commuting days…he usually somehow seems to run out of time getting ready for work. The most awful things happen to delay him (and they are never his fault!) and he gets crabby as he realizes he is going to show up late and have to work well into the evening. Today was one of those days.

When I used to work, I had mornings like that too. Now I don’t. So when I see his morning spinning out of control, I just try to stay out of the way and hope for the best. This morning I had to be a little in the way because I was on a mission to make a sourdough knockoff of the Gruyere-Stuffed Crusty Loaves from the King Arthur site. I didn’t mean to help delay him, but I may have gotten in the way enough to get a little bit of the stink eye. Well, I’ll make it up to him with what I am about to show him and you. I stumbled onto this recipe the other day and when I saw that they were little loaves packed with cups and cups of cheese until they burst in the oven like little volcanoes of cheesy goodness, I had to say “sign me up!”

So this blog post is dedicated to F. who will see an email on his blackberry when I post to my blog. I am hoping it will make him giddy with anticipation over coming home to eat this bread with some lamb stew. I’m hoping he will smile and not care that I ate half a loaf already (in the interest of testing these breads for the good of the blog, of course!).

I started the dough last night. I decided that a half cup of starter would give the sponge just enough umph to power this dough. The next day when I didn’t see the bubbly mass that the site said I should, I added more starter to the dough itself. It worked out well. I stored the dough in the oven with a touch of heat and the light on and the dough puffed up really high.

These work like cinnamon rolls but you fill them with cheese! Three cups worth. Yes you heard that right!!

These are melty good loaves! In went a mixture of aged sharp provolone and aged sharp white cheddar. I also decided to add a lot of garlic and a mixture of fresh herbs which included rosemary, oregano, thyme, sage and fennel fronds. I wanted the cheese to ooze herbs and garlic. Oh yeah!

Make sure you line your cookie sheets with parchment.

When you bake the loaves, they will ooze and ooze. But they come out of the oven so brown and pretty!

Here is the glamour shot where you get to see the flavor, the fat and the calories just oozing and glopping out of the bread. It was so delicious that I had to have three slices. Good thing my lamb stew is a WeightWatchers recipe, lol!!

These remarkable eruptive loaves are going out to YeastSpotting where you will find a variety of other interesting yeasty items.

Provolone-Cheddar Stuffed Garlic Herb Loaves

Starter:

1 ¼ cups unbleached white flour

1 tsp salt

½ cup active sourdough starter

½ cup water

Dough:

All of the starter

1 ¼ cups water

1 tsp salt

1 ½ cups stone ground whole wheat flour

2 cups unbleached white flour

½ cup active sourdough starter

Filling:

2 cups shredded aged provolone cheese

1 cup shredded aged white cheddar

5 – 6 cloves garlic, minced

3 – 4 tbsp mixed fresh herbs such as rosemary, oregano, thyme, sage, fennel fronds

To make starter: The night before you want to bake, mix together all of the starter ingredients in a large bowl until well combined. Cover the bowl with plastic wrap and leave out on the counter at least 12 hours. The mixture starts out as a dry lump but should expand into a puffy dough lump.

To make dough: Combine starter, water, salt, whole wheat and white flours and sourdough starter. Mix well and then turn out onto a floured board and knead for up to ten minutes until the dough is soft and stops being really sticky. You should be able to stretch the dough without breaking it (window pane test). Grease a large bowl. Set the dough into the bowl and cover with a damp clean towel. If your home is cool, turn your oven on to 350 degrees F. for exactly one minute. Turn off the oven and store the dough in the oven for up to 5 hours or until it has doubled in bulk.

Line your workspace with parchment because this dough is wet and sticky! Turn the dough out onto the parchment, and gently flatten and stretch the dough into a 9” x 12” rectangle. Cover the dough with cheese, garlic and herbs. Roll up cinnamon roll style, beginning from the long end toward you. Cover the dough with the damp towel and allow to rise until extremely puffy but not exactly doubled. Another 2 hours or so.

Preheat the oven to 425 degrees F. Line two cookie sheets with parchment. Cut the dough into 4 equal pieces and arrange two pieces cut side up on each sheet. Note: you will have two loaves that are cut on top and bottom. I pinched the bottom seam closed on those two to prevent bottom cheese leakage. Also, you may need to shape the loaves a bit so that they are a bit open on the top, cutting the dough may squish the loaves and you want them to be pretty on top.  Let the dough rest for up to 20 minutes while the oven heats up.

Bake for 20 – 25 minutes until golden brown. Transfer loaves to wire racks to cool. Enjoy while they are still a bit warm so that the cheese will still be soft.