I continue rolling until the seam is on the bottom, and I pinch the ends closed really well. I transfer the whole baking sheet to the fridge for 10 minutes—this chills the dough and makes it much easier to slice. After chilling, I use a sharp serrated knife to cut 4-5 slashes across the top of the loaf. This lets steam escape so it doesn’t explode. I brush the entire surface with the beaten egg wash; this gives it that gorgeous, deep golden-brown, glossy finish. I bake it for 25-30 minutes until it’s deeply golden and sounds hollow when tapped. The smell is absolutely incredible.
Pro Tips for Best Results
Letting your filling cool completely is the most important tip I can give. I was impatient once and used warm filling, and the dough became so soft and sticky that it tore as I rolled, leaking cheese everywhere in the oven. Cool filling is your best friend for a clean assembly. Spread it in a thin layer on a plate to speed up the cooling process.
Seal the edges like you mean it. After rolling, I pinch the long seam together and then firmly fold under and pinch the two ends. A loose seal is an invitation for cheese to volcano out onto your pan. I sometimes even dab a little water on the edges to help them stick together better before pinching.
Don’t skip the egg wash. I’ve tried it with melted butter and with milk, and while they work, the egg wash creates the most professional-looking, shiny, and perfectly browned crust. It’s a tiny step that elevates the whole loaf visually. Also, those steam vents are not optional! Without them, trapped steam can create a large, doughy air pocket or cause a messy blowout on the side.
Common Mistakes to Avoid
The first time I made this, I overstuffed it dramatically. More is not better here. If you pile the filling too high, you won’t be able to roll it tightly or seal it properly, and it will almost certainly burst open during baking, leaving a cheesy disaster on your pan. Aim for an even, moderate layer. You can always save extra filling for an omelet the next day.(See the next page below to continue…)