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.
15,2524/5
Last modified on: October 24th 2017
For 4 baguettes, you will need:
2 
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 15 min. | 2 hours 50 min. | 38 min. | 3 hours 43 min. |
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...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 2
8 min.
Stage 3
5 min.
Peel 200 g mushrooms and cut into small dice.Stage 4
5 min.
Pour 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.
Stage 5
2 min.
Cut 100 g Parmigiano reggiano (Parmesan) into small dice.Stage 6
1 min.
Mix the onions, Parmesan and mushrooms.Stage 7
2 min.
Incorporate 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.
Stage 8
1 hour 30 min.
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.
Stage 9
20 min.
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.
Stage 10
1 hour
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.
Stage 11
25 min.
Bake 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!
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
How much will it cost?
For 4 baguettes : 4.21 €
Per baguettes : 1.05 €
Source: Home made.
More recipes?
This recipe use (among others) | Bread dough: You can get more informations, or check-out other recipes which use it, for example: Spring Bread, Surprise bread, Special Cheese and Walnut Sticks, ... All |
 | Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Sauce Normande (for fish), Pasta with mushrooms, "Land and sea" kebabs, Summer Salmon Blanquette, Chicken pie, ... All |
 | Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Leek and artichoke tart à la piémontaise, Spring Bread, Pea risotto "mantecare", Broad bean salad with Parmesan, Pesto crackers, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Eggs Comtoise, Dipping bread with cheese, Lille style chicken, Loin of pork with herbs and julienne vegetables , Ratatouille, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-03-24)
Note: We'll never share your email with anyone else.
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.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.
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.