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.
97 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: Spring Bread, Baker's chicken and potato tart, Baker's pizza, Special Cheese and Walnut Sticks, Surprise bread, ... See them all 6
Mushrooms
Like these other recipes: Crispy potato and mushroom brik rolls, Rabbit with mustard, Chicken and mushroom pie, Nanou's tuna tart, Melt-in-the mouth meat and vegetables in a sealed casserole, ... See them all 63
Parmesan (Parmigiano Reggiano)
Like these other recipes: Mint and pea pesto, Crispy rolls with chicken and leek, Purple Pesto, Brussels sprout salad, Spring Bread, ... See them all 64
Onion
Like these other recipes: Celery risotto, Morel risotto with Vin Jaune and Mont d'Or, Potatoes with prawns, Seafood sauerkraut, Onion fondue, ... See them all 150
Other recipes you may also like
Express apple tart
A fine apple tart, very quick to make. April 8th 2020383 K 24.6 55 min.
Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc. February 16th 2014830 K5 6 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne. December 31th 20131.17 M 13.4 45 min.
Boiling potatoes in their skins
Boiling potatoes has given rise to two sayings: 1) You should not peel potatoes before boiling. 2) You should not leave potatoes to cool in the cooking water. The first suggests that potatoes should be always cooked in their skins, to prevent water penetrating and making the potatoes go soft and break up. The second suggests that if potatoes cool in their cooking water, they will absorb some of it, which will give them an unpleasant flavour. True or false? Let's try the... July 25th 2017629 K 34.4 30 min.
Leeks in vinaigrette
A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs. September 29th 2012196 K4.3 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)
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.