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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.

77 K 4/5 (9 reviews)

3 hours 45 min. difficulté

Easy

4.30 €

8 baguettes

8 Ingredients

Last modified on: May 10^th 2023

For 8 baguettes, you will need:

1 4 onions
2 4 tablespoons olive oil
3 1 litre mushrooms
4 6 tablespoons olive oil
5 200 ml Parmesan (Parmigiano Reggiano)
6 1 litre 200 ml bread dough
7 salt
8 pepper

Change these quantities to make:

2 baguettes 4 baguettes 8 baguettes 12 baguettes

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 15 min.

Resting: 2 hours 50 min.

Cooking: 40 min.

All in all: 3 hours 45 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - 5 min.

Prepare the filling mixture

Prepare 4 onions and chop finely.

Stage 2 - 8 min.

Pour 4 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.

Stage 3 - 5 min.

Prepare 1 litre mushrooms and dice them.

Stage 4 - 5 min.

Pour 6 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 200 ml Parmesan (Parmigiano Reggiano) into small dice.

Stage 6 - 1 min.

Mix the onions, Parmesan and mushrooms.

Stage 7 - 2 min.

Incorporate this filling mixture into 1 litre 200 ml 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.

Keeping: Several days wrapped in a cloth. Freezes very well.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	1,800 RDI=690 %	13,850 RDI=1,310 %	450 RDI=70 %	5,210 RDI=260 %	21,830 RDI: 260 %
Per 100 g	70 RDI=30 %	570 RDI=50 %	20 RDI=3 %	210 RDI=10 %	890 RDI: 10 %
Per baguettes	230 RDI=90 %	1,730 RDI=160 %	60 RDI=9 %	650 RDI=30 %	2,730 RDI: 30 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, Gluten

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