Cooking-ez.com

955 easy and fully explained recipes, with 20,551 photos and 77 videos

Special Parmesan baguettes

Special Parmesan baguettes

This moist bread is generously flavoured with diced Parmesan, fried onions and mushrooms.

In the form of mini-baguetttes (French sticks), it is easy to serve sliced and makes an ideal aperitif snack.

14,1774/5

Grade this recipe :

Last modified on: October 24th 2017

For 4 baguettes, you will need:

How long does it take?

PreparationRestingCookingStart to finish
15 min.2 hours 50 min.38 min.3 hours 43 min.
Preservation: Several days wrapped in a cloth. Freezes very well.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Special Parmesan baguettes : Photo of step #1

Prepare the filling mixture

Prepare 2 onions and chop finely.
5 min.
2 Special Parmesan baguettes : Photo of step #2Pour 2 tablespoons olive oil into a frying pan on medium heat. When good and hot add the chopped onions.

Brown the onions, stirring frequently. Salt and pepper at the end of cooking after taking off the heat.

Set aside.
8 min.
3 Special Parmesan baguettes : Photo of step #3Peel 200 g mushrooms and cut into small dice. 5 min.
4 Special Parmesan baguettes : Photo of step #4Pour 3 tablespoons olive oil into a frying pan on medium heat. When good and hot add the diced mushrooms.

Fry until browned, stirring frequently. Salt and pepper at the end of cooking after taking off the heat.

Set aside.
5 min.
5 Special Parmesan baguettes : Photo of step #5Cut 100 g Parmigiano reggiano (Parmesan) into small dice. 2 min.
6 Special Parmesan baguettes : Photo of step #6Mix the onions, Parmesan and mushrooms. 1 min.
7 Special Parmesan baguettes : Photo of step #7Incorporate this filling mixture into 600 g bread dough. The simplest way is to add it at the end of kneading and mix in on slow speed for 1 or 2 minutes.

Note: For the best way to knead, see: A few tips for effective kneading at home.
2 min.
8 Special Parmesan baguettes : Photo of step #8

Make the Parmesan baguettes

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.
1 hour 30 min.
9 Special Parmesan baguettes : Photo of step #9After 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.
20 min.
10 Special Parmesan baguettes : Photo of step #10Next, 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.
1 hour
11 Special Parmesan baguettes : Photo of step #11Bake for about 20 to 30 minutes at 250°C (480°F) until the 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..

Served sliced as an aperitif snack, for example, success is guaranteed!
25 min.

Remarks

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 speciality bread.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
25623739 gr5199 gr208 gr
1281 %284 %490 %32 %
Per 100 g
CaloriesProteins CarbohydratesFats
209260 gr424 gr17 gr
105 %23 %40 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 baguettes : 4.21 €
Per baguettes : 1.05 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
Bread doughBread dough: You can get more informations, or check-out other recipes which use it, for example: Surprise bread, Special Cheese and Walnut Sticks, Spring Bread, ... [All]
MushroomsMushrooms: You can get more informations, or check-out other recipes which use it, for example: Fillets of sole Dieppoise, Corn salad with croutons, Mushroom buckwheat pancakes, Quick flaky pizza, "Land and sea" kebabs, ... [All]
Parmigiano reggiano (Parmesan)Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Tagliatelle and courgette spaghetti, carbonara style, Green asparagus omelette, Creamy risotto with vegetables , Scallops with green asparagus tips and parmesan, Caesar salad, ... [All]
OnionOnion: You can get more informations, or check-out other recipes which use it, for example: Eggs meurette, Warm lentil salad, Chicken breasts in a potato crust, Seafood sauerkraut, Vegetable rosette tart, ... [All]

visitors have also looked at

Soft fruits in sabayon
Soft fruits in sabayon
Herb olive oil
Herb olive oil
Burger buns
Burger buns
Pitta bread
Pitta bread
Special small breads
Special small breads

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 3 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page