|Preparation||Resting||Cooking||Start to finish|
|1 hour 32 min.||1 hour 50 min.||40 min.||4 hours 2 min.|
Prepare the flavouring mixture
Cut 250 g Parmigiano reggiano (Parmesan) into small dice and put in a bowl.
|2||Drain 250 g Preserved tomatoes and cut into small pieces. Add to the bowl.||4 min.|
|3||We will only be using the chive flowers.|
|4||Pull apart the flower heads directly over the bowl and discard the stalks, which are very tough.|
|5||Take off all the flowers like this.||4 min.|
|6||Pour 2 or 3 tablespoonsful of the oil from the preserved tomatoes into the bowl, salt and pepper, then mix everything together.
Note: if you cannot drain any oil off the preserved tomatoes, use herb olive oil or, if you have nothing else, plain olive oil.
Flavour the dough
Put 1 kg bread dough into a food-processor bowl and tip the flavouring mixture in on top.
|8||Knead for 2 or 3 minutes, just until evenly mixed in.||2 min.|
Gather the dough into a ball and transfer to a large, clean bowl, covered with a plastic sheet.
Leave to rest for 1 hour.
|10||Tip the dough out onto a floured worktop.
Weigh out lumps of dough of about 300 g.
|11||Shape into balls, cover with a plastic sheet and leave to rest for 20 minutes.||20 min.|
|12||Roll the balls into short French sticks.
See the baguette recipe for more details in a video.
|13||Lay the sticks in the moulds or tins.
Cover with a sheet of plastic and leave to rest for 1 hour 30 minutes.
|1 hour 30 min.|
Bake the loavesPreheat the oven to 460°F (240°C).
Slash the tops of the loaves and bake for about 40 minutes.
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..
|15||Leave to cool before turning out.|
For 5 loaves : 7.33 €
Per loave : 1.47 €
|Bread dough: You can get more informations, or check-out other recipes which use it, for example: Surprise bread, Special Parmesan baguettes, Special Cheese and Walnut Sticks, ... [All]|
|Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Genoese croque-monsieur, Spinach and ricotta ravioli, Tomato foccacia, Meatballs, Broad bean salad with Parmesan, ... [All]|
|Preserved tomatoes: You can get more informations, or check-out other recipes which use it, for example: Pasta with pesto and preserved tomatoes, Tomato foccacia, Cretan Bread, Canapés of red mullet with poppy seeds, Pan-fried chicken breast on mozzarella, ... [All]|
|Pepper: You can get more informations, or check-out other recipes which use it, for example: Roquefort sauce, Eggs "en cocotte" with spinach, Dipping bread with cheese, Pork Chops with Rosemary, Pesto, ... [All]|
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