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

Directions

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.