This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
In the form of mini-baguetttes (French sticks), it is easy to serve sliced and makes an ideal aperitif snack.
90 K 4/5 (9 reviews)
3 hours 45 min.
Easy
4 baguettes
8 IngredientsLast modified on: May 10th 2023
2 
2 tablespoons 
1 lb + 1.6 oz 
3.5 oz Parmesan (Parmigiano Reggiano)
1 lb + 5.1 oz 
Times for this recipe
Preparation: 15 min.
Resting: 2 hours 50 min.
Cooking: 40 min.
All in all: 3 hours 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - 8 min.
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.
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 3.5 oz 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 lb + 5.1 oz 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.
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.
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.
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!
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 | 900 RDI=350 % | 6,930 RDI=650 % | 230 RDI=30 % | 2,610 RDI=130 % | 10,910 RDI: 130 % |
| 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 % |
How much will it cost?
- For 4 baguettes : 4.30 €
- Per baguettes : 1.10 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Bread dough
You can get more informations, or check-out other recipes which use it, for example: Surprise bread, Spring Bread, Baker's tuna and mushroom tart, Baker's chicken and potato tart, Special Cheese and Walnut Sticks, ... See them all 6
Mushrooms
Like these other recipes: Mixed salad, Summer Salmon Blanquette, Rillettes stuffed mushrooms, Veal with mushrooms and green asparagus, Fillets of sole Dieppoise, ... See them all 62
Parmesan (Parmigiano Reggiano)
Like these other recipes: Roast Brussels sprouts with sage and lemon, Tomato foccacia, Scallops with green asparagus tips and parmesan, Gnocchi alla romana, Spaghetti with mussels and basil, ... See them all 60
Onion
Like these other recipes: Fillet of pollack cooked in two stages, Tabbouleh, Potato tortilla (Spanish omelette), Vegetable clafoutis, Pissaladière with puff pastry, ... See them all 147
Other recipes you may also like
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do. February 21th 2011402 K3.8 35 min.
How to prevent peeled fruit or vegetables turning brown
Most fruits turn brown soon after peeling due to oxydation, and this is unattractive. To prevent this, you will find many recipes that tell you to coat them with lemon juice as soon as they are peeled. It's relatively effective when fruit are simply to be used peeled, but if you want to make a coulis or a sorbet for example, this is no longer sufficient. February 21th 2011125 K4 1 min.
When to add salt to cooking water?
Is it better to salt cooking water, for vegetables for example, at the beginning when it is cold or when it boils? I always heard that one should salt "after", when water is boiling, because if it is salted "before" it will take longer to boil. True or false? Let's try the experiment... July 25th 2017148 K4 15 min.
Scallops with fondue of leeks
In this very creamy dish, the scallops are pan-fried, then the leeks fondue is added to absorb all the flavours. March 6th 2020328 K 24.6 25 min.
Cornmeal baps for Anne
These small round baps are made with a mix of wheat flour and fine cornmeal. The dominant corn gives a moist and very yellow crumb. October 24th 2017268 K4.3 5 hours 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.