Gruyere and Walnut Bread

Recipe by threeovens
READY IN: 4hrs 15mins
SERVES: 16-20
YIELD: 2 loaves




  • Butter or grease two loaf pans.
  • In a large bowl, combine flour, sugar, salt, and pepper (if using); set aside.
  • Stir the butter into the scalded milk; let cool to room temperature.
  • Once the milk has cooled you can begin to make the dough by pouring the water into the bowl of your stand mixer.
  • Whisk in yeast, wait a minute, then whisk again to be sure all the yeast is completely dissolved; whisk in the cooled milk and butter mixture.
  • Stir in half the flour with a large rubber spatula, then stir in the remaining flour, in smaller batches, to ensure all the flour is moistened.
  • Place the bowl on the stand mixer, fitted with the dough hook, and beat on medium speed until the dough gets smoother, but not competely smooth, about 2 minutes; let rest 10 minutes.
  • Add the cheese and nuts then beat, on medium speed, until the dough becomes smoother and more elastic, about 2 minutes.
  • Transfer the dough to a lightly oil bowl to rise, turning to coat all sides with oil; drape oiled plastic wrap on top and let rise until doubled, about 1 hour.
  • Turn dough out on a lightly floured work area, turn over, press to deflate, then set aside (in oiled bowl) to rise again, about 1 hour.
  • Turn dough out onto floured board and divide in half, taking care not to delate dough too much; shape each half into an 8 to 9 inch square.
  • Roll dough tightly, jelly roll fashion, pinching the edge in when you get to the end; place loaf in pan, seam side down, pressing it into place so that the surface is fairly even.
  • Cover with oiled plastic wrap and let rise another hour; once risen, the dough should protrude about 1 inch over the rim of the loaf pan.
  • Set oven rack to the middle and heat the oven to 400 degrees F.
  • Uncover loaves, and place in the center of the oven rack, short side toward each other, equal distance from each other and the sides of the oven.
  • Bake until the bread is risen, and is deep golden and firm; the internal temperature should be more than 200 degrees F, about 45 minutes.
  • Unmold each loaf and cool, on its side, on a rack (this prevents falling).
  • You can brush the breads with melted butter if you like your crusts soft.
  • Let cool completely before slicing with a sharp serrated knife.
  • Store at room temperature, in a plastic bag, or freeze for longer storage.


“This recipe makes 2 loaves and is adapted from "Bake!" by Nick Malgieri.”