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“Found in Saveur magazine - Yum!”
5hrs 40mins
2 loaves

Ingredients Nutrition


  1. Dissolve yeast and sugar in 1/4 cup warm water; set aside until foamy. Meanwhile, grease two 6-cup loaf pans and a large bowl with oil; set aside. Mix 2 TBSP of the goat cheese and 1/4 cup of the gruyere in small bowl; set aside.
  2. Combine 5 cups of the flour and the salt in a large bowl.
  3. Stir in yeast mixture, 1 1/2 cups warm water, butter, and tobasco. Turn dough out onto a work surface dusted with remaining flour and knead until almost smooth, 15-20 minutes. Transfer dough to greased bowl; turn to coat. Cover bowl with plastic wrap and set aside in a warm spot to let dough rise until doubled in bulk; about 1 1/2 hours.
  4. Knead remaining cheeses into dough on a lightly floured surface. Halve dough, shape into balls, and let rest for 10 minutes. Roll out balls with a rolling pin into 6"x11" rectangles and let rest for 3 minutes. Starting with a short end of each rectangle, roll up each into a tight cylinder. Transfer doughs, seam side down, to prepared pans and flatten slightly. Cover pans with plastic wrap and set aside in a warm spot to let doughs rise until doubled in bulk, 1 - 1 1/2 hours. Preheat oven to 375°F.
  5. Bake loaves for 20 minutes. Brush tops with egg white and sprinkle with reserved cheeses. Continue baking until loaves sound hollow when tapped on top and bottom, about 25-30 minutes. Tip loaves out of pans and return them to over for 5-7 minutes to firm crusts. Cool on wire rack before serving.

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