Special Cheese and Walnut Sticks

Step by step recipe:

  1. 5 min.Special Cheese and Walnut Sticks : Photo of step #1
    Cut 200 g Comté cheese into small dice and set aside.
  2. 7 min.Special Cheese and Walnut Sticks : Photo of step #2
    Fry 200 g small pieces of bacon, add 2 tablespoons vinegar at the end of cooking and set aside.
  3. 15 min.Special Cheese and Walnut Sticks : Photo of step #3
    Toast 200 g walnut kernels for 15 minutes in the oven at 360°F (180°C).
  4. 4 min.Special Cheese and Walnut Sticks : Photo of step #4
    You can rub the walnuts in a teatowel when they come out of the oven to help remove the skins, but this is not essential.
  5. 2 min.Special Cheese and Walnut Sticks : Photo of step #5
    Mix the walnuts, bacon and Comté together.
  6. 3 min.Special Cheese and Walnut Sticks : Photo of step #6
    Mix these into 600 g bread dough. The simplest way is to knead with a food processor on slow speed.
  7. 1 hour 30 min.Special Cheese and Walnut Sticks : Photo of step #7
    Gather the dough into a ball, transfer to a large, clean bowl and cover with a plastic sheet. Leave to rest for 1 hour 30 minutes.
  8. 20 min.Special Cheese and Walnut Sticks : Photo of step #8
    After this, weigh out the dough into lumps of about 300 g and shape into balls.

    Leave to rest for 20 minutes covered with a plastic sheet.
  9. 1 hourSpecial Cheese and Walnut Sticks : Photo of step #9
    Next, roll the balls out into long sticks and lay in a baguette mould or tin.

    Leave to rest for 1 hour, covered with a plastic sheet as before.
  10. 25 min.Special Cheese and Walnut Sticks : Photo of step #10
    Bake for about 20 to 30 minutes at 250°C (480°F) until the mini-baguettes are golden brown.

    Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..
  11. Special Cheese and Walnut Sticks : Photo of step #11
    Served sliced as an aperitif snack, for example, success is guaranteed!

Remarks:

If you do not have any Comté, try and use a similar kind of cheese, such as Gruyère or Emmental.

You will notice that the added goodies amount to nearly as much as the bread dough itself. This may seem a lot, but it is the secret that puts the "special" in a special bread.

Source:

Home made.

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