Mushroom and Gruyère Savory Bread Loaf

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 10 slices)
• Prep Time: 35 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours 10 minutes (includes rising and cooling)

Quick Ingredients

• 1 cup (240 g) whole milk, warmed to 105–110°F (41–43°C)
• 2 1/4 tsp (7 g) active dry yeast
• 1 tbsp (12 g) granulated sugar
• 3 cups (360 g) bread flour
• 1 large egg
• 3 tbsp (42 g) unsalted butter, softened
• 1 1/4 tsp (8 g) fine salt
• 12 oz (340 g) cremini mushrooms, finely chopped
• 1 tbsp (14 g) unsalted butter + 1 tbsp (15 ml) olive oil
• 1 medium shallot, minced (about 3 tbsp)
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/2 tsp fine salt + 1/4 tsp black pepper (for filling)
• 2 tbsp (30 ml) dry sherry or white wine (optional)
• 6 oz (170 g) Gruyère, shredded
• 1 egg + 1 tbsp water (egg wash)

Do This

• 1. Bloom yeast in warm milk with sugar (5 minutes).
• 2. Mix/knead dough until smooth and elastic (8–10 minutes); rise 60–75 minutes.
• 3. Sauté mushrooms, shallot, garlic, and thyme until very dry; cool completely (10–12 minutes).
• 4. Roll dough into a 12×16-inch rectangle; spread mushrooms and add Gruyère; roll up tightly.
• 5. Place in a greased 9×5-inch loaf pan; rise until puffy (45–60 minutes).
• 6. Brush with egg wash; bake at 375°F (190°C) for 40–45 minutes (to 190°F/88°C internal).
• 7. Cool at least 1 hour before slicing for the cleanest swirls.

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Why You’ll Love This Recipe

• Deep, savory flavor: mushrooms are sautéed until richly browned and concentrated.
• Perfect cheesy pockets: nutty Gruyère melts into the spiral for a bold, bakery-style loaf.
• Sliceable and shareable: great alongside soup, salads, or as an elevated sandwich bread.
• Home-cook friendly: straightforward dough, simple shaping, and reliable loaf-pan baking.

Grocery List

• Produce: cremini mushrooms, shallot, garlic, fresh thyme (optional), parsley (optional)
• Dairy: whole milk, unsalted butter, Gruyère cheese, eggs
• Pantry: bread flour, granulated sugar, fine salt, black pepper, olive oil, dry sherry or white wine (optional)

Full Ingredients

For the Dough

• 1 cup (240 g) whole milk, warmed to 105–110°F (41–43°C)
• 2 1/4 tsp (7 g) active dry yeast
• 1 tbsp (12 g) granulated sugar
• 3 cups (360 g) bread flour (spooned and leveled, or weighed)
• 1 large egg, at room temperature
• 3 tbsp (42 g) unsalted butter, softened
• 1 1/4 tsp (8 g) fine salt
• 1 tsp olive oil (5 ml), for greasing the bowl

For the Mushroom Filling

• 12 oz (340 g) cremini mushrooms, finely chopped (about 3 1/2 to 4 cups chopped)
• 1 tbsp (14 g) unsalted butter
• 1 tbsp (15 ml) olive oil
• 1 medium shallot, minced (about 3 tbsp)
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp fine salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp (30 ml) dry sherry or dry white wine (optional, for deglazing)
• 1 tbsp (8 g) chopped fresh parsley (optional)

For the Cheese and Finish

• 6 oz (170 g) Gruyère cheese, shredded (about 1 1/2 cups)
• 1 large egg
• 1 tbsp (15 ml) water
• 1 tbsp (10 g) grated Parmesan (optional, for the top)

Equipment

• 9×5-inch (23×13 cm) loaf pan
• Rolling pin
• Instant-read thermometer (helpful for doneness)

Step-by-Step Instructions

Step 1: Bloom the yeast

Pour the warm milk (105–110°F / 41–43°C) into a large mixing bowl (or the bowl of a stand mixer). Whisk in the sugar, then sprinkle the yeast over the top. Let it stand for 5 minutes until foamy.

If you don’t see foam after 5–7 minutes, your yeast may be inactive or your milk may have been too hot or too cool. It’s worth restarting now for the best rise.

Step 2: Mix and knead the dough

Add the bread flour, egg, softened butter, and salt to the bowl. Mix until a shaggy dough forms.

Knead until smooth and elastic: 8–10 minutes by stand mixer on medium-low (speed 2), or 10–12 minutes by hand on a lightly floured counter. The dough should feel soft and slightly tacky but not sticky; if it’s very sticky after a few minutes of kneading, add flour 1 tablespoon at a time (up to 2–3 tablespoons total).

Step 3: First rise (bulk fermentation)

Lightly oil a clean bowl with 1 teaspoon olive oil. Place the dough inside, turning once so the top is lightly coated. Cover and let rise in a warm spot (75–80°F / 24–27°C) until doubled in size, 60–75 minutes.

Step 4: Cook the mushrooms until very dry

While the dough rises, make the filling. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat.

Add the chopped mushrooms and cook, stirring occasionally, for 6–8 minutes until they release their liquid and that liquid cooks off. Add the shallot and cook 2 minutes more. Add garlic and thyme and cook 30 seconds, just until fragrant.

Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. If using, add the sherry/white wine and scrape up any browned bits; cook 30–60 seconds until the pan is nearly dry again. Stir in parsley if using.

Transfer the mushroom mixture to a plate and spread it out so it cools quickly. Let cool completely (about 15 minutes). This is important: warm filling can melt the cheese early and make shaping messy.

Step 5: Roll, fill, and shape the loaf

Grease a 9×5-inch loaf pan. Turn the risen dough out onto a lightly floured counter and gently press out the air. Roll into a 12×16-inch (30×40 cm) rectangle, with the long side facing you.

Spread the cooled mushroom mixture evenly over the dough, leaving a 1-inch (2.5 cm) border on all sides. Sprinkle the shredded Gruyère evenly over the mushrooms.

Starting from the long edge closest to you, roll the dough up tightly into a log (like cinnamon rolls, but savory). Pinch the seam closed. Tuck the ends under slightly and place seam-side down in the loaf pan.

Step 6: Second rise (proof)

Cover the pan loosely and let the loaf rise until puffy and about 1 inch (2.5 cm) above the rim of the pan, 45–60 minutes at room temperature.

During the last 20 minutes of proofing, preheat the oven to 375°F (190°C) with a rack in the center position.

Step 7: Egg wash and bake

Whisk together 1 egg and 1 tablespoon water. Brush the top of the loaf with a thin, even layer of egg wash. If you like, sprinkle the top with 1 tablespoon grated Parmesan for extra savory crust.

Bake at 375°F (190°C) for 40–45 minutes. The top should be a deep golden brown and the center should register 190°F (88°C) on an instant-read thermometer.

If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Step 8: Cool before slicing

Let the loaf cool in the pan for 10 minutes, then turn it out onto a rack. Cool at least 1 hour before slicing. This sets the crumb and keeps the mushroom-and-cheese spiral from compressing.

Pro Tips

• Cook the mushrooms until the pan is nearly dry: excess moisture can create gummy layers and cause the swirl to slip.
• Shred your own Gruyère: pre-shredded cheese often contains anti-caking agents that melt less smoothly.
• Roll tightly, seal firmly: a snug roll makes distinct spirals and keeps cheese from leaking out.
• Use a thermometer for doneness: enriched loaves can look browned before the center is fully baked; aim for 190°F (88°C) in the middle.
• For clean slices: cool fully and use a serrated bread knife with gentle sawing motions.

Variations

• Wild mushroom upgrade: replace half the cremini with shiitake or oyster mushrooms (still 12 oz / 340 g total) for more complexity.
• Caramelized onion add-in: add 1/2 cup (about 75 g) caramelized onions to the cooled mushroom mixture for sweetness.
• Herb-forward loaf: add 1 tbsp chopped fresh rosemary or chives (or 1 tsp dried herbs) to the filling.

Storage & Make-Ahead

Room temperature: Once fully cooled, wrap the loaf tightly and keep at room temperature for up to 2 days.

Refrigerator: For longer storage, refrigerate up to 5 days. Warm slices in a 300°F (150°C) oven for 8–10 minutes, or toast gently.

Freezer: Slice the cooled loaf, wrap slices individually, and freeze up to 2 months. Reheat from frozen in a toaster oven or in a 325°F (165°C) oven for 10–12 minutes.

Make-ahead option: Prepare the mushroom filling up to 2 days ahead and refrigerate. Bring to room temperature before filling the dough.

Nutrition (per serving)

Approximate per slice (1/10 loaf): 290 calories, 13 g protein, 34 g carbohydrates, 12 g fat, 2 g fiber, 520 mg sodium. Values vary by brand and exact portion size.