Parmesan Baguette Recipes

PARMESAN GARLIC BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a small bowl, mix butter, garlic salt, rosemary, basil, thyme, garlic powder and Parmesan cheese.
• Spread each half of the French bread with equal portions of the butter mixture. Sprinkle with additional Parmesan cheese, if desired.
• Place bread halves, crusts down, on a medium baking sheet. Bake in the preheated oven 10 to 12 minutes, or until the edges are very lightly browned.

BAGUETTE WITH PARMESAN AND ROASTED GARLIC

Steps:

• Preheat oven to 475 degrees. Cut 1/2 inch off the top of both heads of garlic. Place each garlic head on a separate piece of parchment, and slowly drizzle 1 tablespoon oil on top of each. Wrap parchment tightly around garlic, then wrap each packet in foil. Roast until cloves are tender and golden brown around edges, 30 to 35 minutes.
• Preheat broiler. Brush torn sides of bread with remaining oil. Sprinkle with salt, and season with pepper. Place on a baking sheet, and broil until gold, about 3 minutes.
• Using a vegetable peeler, thinly shave Parmesan. Serve baguette with roasted garlic and shaved Parmesan on the side.

PARMESAN BAGUETTE

Steps:

• Preheat broiler with oven rack 3-4 inches from the element.
• Combine butter, garlic, parsley, salt, oregano, and paprika; spread mixture on cut sides of baguette and sprinkle with Parmesan.
• Broil bread, buttered-side up, on a baking sheet until toasted, 1-3 minutes. Remove from oven, then cut into 2-inch pieces.

PARMESAN BAGUETTES

Steps:

• Move an oven rack to the very top slot. Set oven to 'broil'.
• Spread cut baguettes evenly over baking sheet. Lightly brush the top of each with oil. Sprinkle cheese and parsley even across the tops.
• Broil for 1 to 2 minutes until cheese melted and bread is slightly brown.

CRUSTY PARMESAN BREAD

Steps:

• Preheat the broiler to low. In a small bowl, mix the butter, mayonnaise and cheese, then season with salt and pepper.
• Cut the baguette in half both crossways and horizontally. Evenly spread cheese mixture on the bread. Place on a baking sheet and broil until golden, about 3 minutes.

THE BAGUETTE

Steps:

• Combine the yeast and the warm water in a small bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes. Combine the flours and salt in a large bowl. Pour the cool water and the yeast mixture over the flour, and mix with your fingers to form a shaggy mass. Move the dough to a lightly floured work surface and knead for 4 minutes. It should be supple and resilient, but not too smooth at this point. Let the dough rest on the work surface for 20 minutes, covered with plastic wrap or a light towel. (This rest period is the autolyse.)
• Knead the dough for 6 to 8 minutes. Don't overknead it: The dough should be smooth, stretchy, and resilient. Place the dough in a lightly oiled bowl, turn it in the bowl to coat with oil, and cover it with plastic wrap. Let rise at room temperature ( 75 to 77 degrees F) for 1 1/2 to 2 hours, or until nearly doubled in volume.
• Gently deflate the dough and fold it over itself in the bowl. Reshape it into a ball and cover with plastic wrap. Let it rise for 1 1/4 hours or until it has nearly doubled again. Gently deflate the dough again, reshape into a round, cover, and let rise for about 1 hour. Place the dough on a very lightly floured surface and divide it into 3 equal pieces (about 10 ounces each). Gently stretch one piece into a rectangle, leaving some large bubbles in the dough. Fold the top third down and the bottom third up as if you were folding a business letter. Now form the loaf into a log by rolling the dough over from left to right and sealing the seam with the heel of your palm. Fold the dough over about 1/ 3 of the way each time, seal the length of the loaf, then repeat. You want to gently draw the skin tight over the surface of the baguette while leaving some air bubbles in the dough. Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure. Set aside on the work surface to relax before elongating it, and repeat the shaping process with remaining pieces of dough.
• Now elongate each baguette, starting with the first one you shaped, by rolling it back and forth on the work surface. Begin with both hands over the center of the loaf and work them out to the ends until the loaf reaches the desired length. (Don't get carried away, or the baguettes won't fit in your oven!) Place the finished loaves on a peel or upside down baking sheet lined with parchment paper and generously sprinkled with cornmeal or on a baguette pan. Cover the loaves with well oiled plastic or a floured cloth and let rise for 30 to 40 minutes until the loaves are slightly plump but still not doubled in volume. The final rise is short, because you want the baguettes to be slightly under proofed; this will give them a better oven spring, resulting in loaves with a light, airy crumb and more flared cuts.
• Thirty minutes before baking, preheat the oven to 500 degrees F. Place a baking stone in the oven to preheat, and place an empty water pan directly under the stone. Use a very sharp razor blade or lame to make 3 to 5 slashes, depending on the length of your loaves, on the top of each baguette. The cuts should run from one end of the loaf to the other, rather than across it, and the blade should be held at a 30 degree angle to the loaf so that the cuts pop open in the oven. Be careful not to press down too hard, or you may deflate the loaves. Using a plant sprayer, mist the loaves.
• Gently slide the loaves onto the preheated stone, or place the baguette mold in the oven. Pour 1 cup of very hot water into the water pan and quickly close the oven door. After 1 minute, mist the loaves and oven walls 6 to 8 times and close the door. After 2 more minutes, spray the loaves and the oven walls again.
• Bake for 12 minutes, then lower the oven temperature to 400 degrees F and bake for 25 to 30 minutes longer until the loaves are golden brown and crisp. Move them to a rack to cool.
• Enjoy your baguettes still slightly warm with some soft, ripe French cheese and a glass of wine.
• Note: If cake flour is not available, you can use the same amount of unbleached allpurpose flour, but cake flour will give the baguette a lighter texture.

PARMESAN TOASTS

Steps:

• Preheat oven to 350°F. Slice baguette on sharp diagonal to make about twenty 6- to 7-inch-long, 1/4-inch-thick slices. Melt butter with oil and garlic in small saucepan over medium heat. Remove from heat. Brush butter mixture over both sides of bread slices. Arrange bread in single layer on 2 baking sheets. Sprinkle cheese over bread. Sprinkle with salt and pepper. Bake until bread is crisp, about 13 minutes. (Can be made 1 day ahead. Store airtight at room temperature. Rewarm in 350°F oven 3 minutes.)

THE BAREFOOT CONTESSA'S PARMESAN CROUTONS

Steps:

• Preheat the oven to 400 degrees.
• Slice baguette diagonally into 1/4 inch thick slices. Depending on the size of the baguette, you should get about 20 to 25 slices.
• Lay the slices in one layer on a baking sheet and brush each with olive oil and sprinkle liberally with salt and pepper. You can use either plain or flavored olive oil such as basil or garlic. The measurements for the salt and pepper in the ingredients are just estimates and you use whatever amount suits you. Sprinkle with the grated parmesan and bake for 15 to 20 minutes until they are browned and crisp. Serve at room temperature.

CHICKEN PARMESAN-STUFFED GARLIC BREAD RECIPE BY TASTY

Steps:

• Slice the chicken breast into ½ inch (1 ¼ cm) thick strips.
• Place the flour, eggs, and bread crumbs into 3 separate bowls.
• Roll a chicken strip in the flour, dusting off excess. Dip the strip into the egg, then place into the bread crumbs, coating it completely.
• Repeat with the remaining chicken.
• Heat the oil in a pan over medium heat to 350˚F (180˚C).
• Preheat oven to 350°F (180˚C).
• Fry the breaded chicken strips until both sides are golden brown.
• Remove from heat and drain on a paper towel.
• Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips).
• Hollow out the insides of the baguette pieces with a knife.
• Lay two slices of mozzarella on top of each other with a 1 inch (2 ½ cm) overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
• Push the rolled chicken strips into a baguette piece.
• Slice the stuffed baguette pieces into 1 inch (2 ½ cm) slices, then place them tightly side-by-side on a baking sheet lined with foil.
• In a small bowl, mix together ingredients for garlic butter.
• Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
• Wrap the foil over the re-assembled baguette and bake for 20-25 minutes, until cheese is melted and the top is starting to brown.
• Remove the foil and serve with marinara!
• Nutrition Calories: 2689 Fat: 170 grams Carbs: 221 grams Fiber: 12 grams Sugars: 17 grams Protein: 67 grams
• Enjoy!