January 16, 2012

Stuffed Baguette

Because nothing smells better than fresh homemade bread...

(20 servings / 2 hours)

2 eggs
1 cup warm milk
1 package active dry yeast
2 tbs. butter (at room temperature)
1 teaspoon salt
1 tbs. sugar
2/3 cup corn starch
3 to 4 cups all-purpose flour, approximately
grated parmesan cheese

Stuffing (suggestion)
14 oz. ham cut into cubes
8 oz. mozzarella cut into cubes

1 – Cut ham an mozzarella into cubes.
2 – Put in a bowl and mix some oregano.

1 – Mix for 1 minute in the blender: eggs, milk, yeast, butter, salt and sugar.
2 – Pour mixture into a large bowl and add a bit of flour and corn starch, mixing.
3 – Slowly, add flour and corn starch, mixing with your hands, until form a ball.
4 - Turn dough out onto floured board and knead, adding small pinches of flour as needed, until the dough is soft and smooth.
5 – Cover the bowl and let the dough rests for 40 minutes in warm place (inside the microwave, for example).
6 – Cut dough in 2 parts (this recipe makes 2 baguettes) and roll out each one, forming a rectangular shape with about 0.5 inch thick.
7 – Spread some butter in the down (as if you were greasing the down).
8 – Add stuffing.
9 – Wrap each baguette (like a Swiss roll) and make make deep diagonal slashes across loaves every 2 inches.
10 – Sprinkle some oregano and/or parmesan cheese.
11 – Place in oven at 350-400°F (preheated) and bake for about 40 minutes, until golden outside.

  • Some other suggestions for stuffing: cooked sausage, onion and garlic / cooked chicken breast with cream cheese / cooked turkey breast with cheese.
  • The less flour you use, lighter and fluffier bread will be. Therefore, the quantity of flour is not accurate.
  • Pour flour gradually to form a paste first. Then, add the rest slowly.

*this recipe was created and sent by one of our readers, Vania Gonçalves.

Original recipe (in Portuguese): Baguete Recheada.

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