1,562 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Special Parmesan baguettes

Name: Special Parmesan baguettes
Prep time: 3 h 5 min
Cook time: 38 min
Total time: 3 h 43 min
Yield: 4 baguettes
Cuisine: French
Ingredients: 2 onions; 2 tablespoons olive oil; 200 g mushrooms; 3 tablespoons olive oil; 100 g Parmesan (Parmigiano Reggiano); 600 g bread dough; salt; pepper

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.

98 K 4/5 (9 reviews)

3 hours 45 min. difficulté

Easy

4.30 €

4 baguettes

8 Ingredients

Last modified on: May 10^th 2023

For 4 baguettes, you will need:

1 2 onions
2 2 tablespoons olive oil
3 200 g mushrooms
4 3 tablespoons olive oil
5 100 g Parmesan (Parmigiano Reggiano)
6 600 g bread dough
7 salt
8 pepper
Total weight: 1,225 grams

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?

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 1 - ⌛ 5 min.

Prepare the filling mixture

Prepare 2 onions and chop finely.

Stage 2 - ⌛ 8 min.

Pour 2 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 200 g mushrooms and dice them.

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 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.

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	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 %

Possible allergens in this recipe: milk, Gluten

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)

Other recipes you may also like

Rhubarb tart

This version of rhubarb tart uses a sweetcrust pastry base, almond cream, diced rhubarb cooked until just tender and a rhubarb syrup glaze.

July 14^th 2013111 K4.3 2 hours 10 min.

Spaghetti Bolognese

Spaghetti "bolognese" (after the town of Bologna, Italiy) is a well-known dish, but so often amounts to nothing more than pasta topped with minced meat in a plain tomato sauce. Here is a more traditional version, in which the sauce is made with tomatoes, herbs, red wine and - of course - meat.

September 29^th 2022127 K3.8 1 hour 20 min.

Cured Pork Belly With Lentils

Pork belly with lentils is a typical French bistro dish. In principal, it is a mixture of different cuts of pork, usually salt-cured, cooked slowly until "confit" and meltingly tender, served with lentils cooked in stock. This dish takes a good while to prepare, but it's a real treat! It reheats very well, tasting better each time, so do make plenty in one go.

November 15^th 2015123 K4 3 hours 20 min.

Nanou's chocolate cake

A moist melting cake, very very chocolaty...

June 22^th 2013299 K4.6 1 hour 45 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 21^th 2011282 K3.9 50 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.