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.
99 K 4/5 (9 reviews)
3 hours 45 min.
Easy
4.30 €
4 baguettes
8 IngredientsLast modified on: May 10th 2023
2 
2 tablespoons 
200 g 
100 g Parmesan (Parmigiano Reggiano)
600 g 
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 100 g 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 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.
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, Special Cheese and Walnut Sticks, Baker's pizza, Baker's tuna and mushroom tart, Spring Bread, ... See them all 6
Mushrooms
Like these other recipes: Tagliatelle New Zealand style, Boeuf (beef) bourguignon, Gratin of chicken with rice and sautéed mushrooms, Coq au vin, Mushrooms à la grecque, ... See them all 63
Parmesan (Parmigiano Reggiano)
Like these other recipes: Brussels sprout salad, Harichou salad, Pistachio and spinach pesto, Caesar salad, Roast cabbage with lemon, ... See them all 65
Onion
Like these other recipes: Roscoff salad, Mushrooms on toast, French style, Mushroom bourguignon, Curried prawn risotto, Ardennes Salad, ... See them all 153
Other recipes you may also like
Pistachio custard tart
Similar in texture to a classic rich French custard tart, this version has the same sweetcrust pastry case, but the filling has a delicious pistachio flavour, rather than the normal vanilla. July 13th 2022138 K 24.3 50 min.
Pork chops in the oven
To cook a pork chop well, without it drying out, one of the best methods is to cook it in two stages: start by pan-frying, then finish in the oven. This recipe adds flavour with mustard and thyme, with the cooking juices deglazed and reduced before serving. August 16th 2015334 K3.5 25 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011282 K3.9 50 min.
Belle-helene in a glass
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold . February 21th 2011273 K3.8 1 hour 50 min.
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example. February 21th 2011550 K4.6 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
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.