Gruyere Cheese Bread

    2 hours 25 minutes

    A delicious white bread ring that is filled with grated gruyere and emmental cheeses. One loaf is enough to feed many, making this a great winter potluck idea.

    43 people made this

    Serves: 20 

    • 1 cup milk
    • 110g butter or margarine
    • 1 tablespoon caster sugar
    • 2 teaspoons salt
    • 1 tablespoon dried active baking yeast
    • 500g plain flour
    • 500g gruyere cheese, grated
    • 500g emmental cheese, grated
    • 2 eggs
    • 2 tablespoons blanched or flaked almonds to garnish

    Preparation:45min  ›  Cook:1hour  ›  Extra time:40min resting  ›  Ready in:2hours25min 

    1. Heat milk and butter over low heat until very warm.
    2. Combine sugar, salt, yeast and 130g flour in a large bowl. Stir in hot milk mixture and beat with electric beater on medium speed for 2 minutes. Add another 130g flour and continue beating for 2 minutes. With a wooden spoon, stir in remaining flour to make a soft dough.
    3. Knead the dough on a lightly floured surface for about 10 minutes, adding more flour if necessary. Cover dough with bowl and let rest for 15 minutes.
    4. Meanwhile, combine grated cheese with 1 whole egg and 1 egg yolk. Put remaining egg white in a small bowl and beat.
    5. On a lightly floured surface and with a floured rolling pin, roll dough into a 15x60cm rectangle. Spoon the cheese mixture into a log shape lengthwise along the dough. Fold the dough over the cheese, making a 2cm overlap and pinch seam to seal.
    6. Place dough into a greased 23cm round cake tin, seam side down, to make a ring. Overlap the ends and pinch to seal. Cover with a clean tea towel. Let rest for 10 minutes. Preheat oven to 180 degrees C.
    7. Brush loaf with egg white and garnish with whole or flaked almonds, if desired. Bake for 1 hour, or until loaf sounds hollow when tapped. Remove bread from tin immediately and cool for 15 minutes before slicing into wedges.

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    Reviews in English (40)


    Good recipe.Flour volume is better at 470 grams total. Great with soup. Trippa  -  26 Apr 2010


    Wonderful flavour, but slightly bland. Next time, I will add ham on top of the cheese before rolling. Also, be sure you place a baking tray at the bottom of your oven, as the cheese oozed out of mine.  -  14 Jul 2008


    All of you should thank Lisa for this recipe. I also use it for holiday parties, otherwise, I would just consume the entire thing myself!  -  14 Jul 2008