Ingredients

Basic bread dough, recipe follows
Nonstick cooking spray
12 ounces Gruyere cheese, thinly sliced
1/2 cup butter, room temperature
2 teaspoons coarse salt

Equipment List:
4 long narrow 18-inch baking pans

Instructions

To make long narrow
baking pans: Cut 18-inch foil pan into 4 1/2-inch by 17-inch piece. Fold long sides up
twice by 7/8-inch. To close off ends, make 1-inch cuts along folds; fold center flap up
and side flaps in. Spray with cooking spray. Repeat to make 3 more pans.

To assemble: Slice bread 1/4-inch thick; cut cheese to fit. Place 1 piece cheese in each
sandwich. Butter outside of sandwich. Cook on hot griddle until bread is golden brown and
cheese is melted, about 1 minute per side. Sprinkle with salt and serve. Basic
Bread Dough:
1 tablespoon active dry yeast
2 tablespoon plus 1/2 teaspoon sugar
1 3/4 cup warm (110 degree) water
1 large egg
2/3 cup plus 1 tablespoon powdered milk
2 1/2 teaspoon salt
4 1/2 to 4 3/4 cups bread flour
1 cup unsalted butter, room temperature and cut into small pieces
1 large egg yolk beaten with 1 tablespoon water, for egg wash
1/4 cup poppy seeds
Nonstick cooking spray To make the basic bread dough: In a small bowl, mix

yeast, 1/2 teaspoon of sugar and 1/2 cup warm water. Let sit until foamy, about 5 minutes.
In bowl of electric mixer fitted with a paddle, beat remaining 1 1/4 cups warm water, egg,
powdered milk, 2 tablespoons sugar, salt and 1 cup flour. Beat until smooth and creamy,
about 7 minutes. Add yeast mixture; beat on medium. On medium-low, beat in 3 1/2 cups
flour, 1/2 cup at a time, until dough comes together (it will be sticky), about 2 minutes.
Switch to dough hook. Gradually add butter; beat until dough is soft and sticks to fingers
slightly, about 7 minutes. If dough is too wet, add 1/4 cup flour. On lightly floured
surface, knead dough several turns into a ball. Cover dough with plastic. Let stand in
warm place until it doubles in size, about 1 hour.

Preheat convection oven to 375 degrees F.

Knead dough into a smooth ball. Divide into 1/4ths. Roll each into 3/4 inch by 18 inches
log; trim ends to make it 15 inches long. Fit into pans; cover with sprayed plastic wrap.
Let stand in a warm place until dough reaches top of pan, 25 to 35 minutes. Place filled
pans on baking sheet; brush with egg wash, sprinkle with poppy seeds and cover loosely

with aluminum foil coated lightly with cooking spray. Bake 8 minutes. Remove foil; bake
until lightly golden, about 4 minutes. Cool on bread rack.