Cheese Baguette

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September 18, 2015

Our terrific baguette with all its pores and chewiness but with added cheese.

  • Prep: 45 mins
  • Cook: 35 mins
  • 45 mins

    35 mins

    1 hrs 20 mins

  • Yields: 6 Baguettes


Baguette Bread Mix

2 eggs

50 ml oil (canola, olive, sunflower)

10 ml cider vinegar

150 ml water

150 ml milk (cow, almond, grain, etc)

150-200 g any hard cheese (cheddar, parmesan, goat), grated.


1Follow the directions for making a single loaf in the stand mixer, to the point where the dough is ready to form.

2Fold in the grated cheese and distribute well with a spatula.

3Prepare either a cookie sheet, lined with parchment paper, or a classic baguette pan (available in our store).

4For the classic baguette shape: Half fill a pastry bag, fitted with a plain, number 5 tip, with raw dough.

5Pipe to the desired length, 30-40 cm, and score the tops on the diagonal with a sharp knife (see our baguette instructional video).

6Place in a warm location (an oven with the light on is ideal) and let rise for 30-40 minutes, or until small holes begin to appear on the surface.

7Preheat the oven to 350 F and place the buns on a middle rack for 20-25 minutes, or until the surface is golden and the baguette sounds hollow when tapped. Let cool completely on a rack.

We love this bread toasted too!


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