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 Cheese Baguettes with Whole-Grain Flour Recipe
Who doesn't like baguettes?! Lots of crispy crust and tender crumb. It goes well with milk and tea, sandwiches and hot, it is versatile. These baguettes are made with cottage cheese and the addition of whole grain flour. To heal.
Course Children's Food Ideas, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
loaves
Ingredients
Course Children's Food Ideas, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
loaves
Ingredients
Instructions
  1. Mix cottage cheese with salt, milk and vinegar.
    Mix cottage cheese with salt, milk and vinegar.
  2. Put the cottage cheese in the bucket of the bread maker, sift both types of flour + sugar, yeast, egg and butter.
    Put the cottage cheese in the bucket of the bread maker, sift both types of flour + sugar, yeast, egg and butter.
  3. After an hour, the dough is ready, soft, elastic. Divide it into 3 equal parts, in my case 307 g.. Roll into balls and put under the film.
    After an hour, the dough is ready, soft, elastic. Divide it into 3 equal parts, in my case 307 g.. Roll into balls and put under the film.
  4. Molding baguette. Roll out the bun into a long oval, roll it up on top.
    Molding baguette. Roll out the bun into a long oval, roll it up on top.
  5. Thus we wrap the roll.
    Thus we wrap the roll.
  6. Roll it out into an oval again and roll it into a roll.
    Roll it out into an oval again and roll it into a roll.
  7. Roll out the roll in length to make a baguette. Put it in a baguette, cover with a film and leave for 10 minutes.
    Roll out the roll in length to make a baguette. Put it in a baguette, cover with a film and leave for 10 minutes.
  8. After 10 minutes, turn on the oven to preheat to 220 degrees. Make incisions on the blanks, cover again.
    After 10 minutes, turn on the oven to preheat to 220 degrees. Make incisions on the blanks, cover again.
  9. The oven is preheated, the blanks have sufficient proofing. We send it to the oven.
    The oven is preheated, the blanks have sufficient proofing. We send it to the oven.
  10. Bake for 10 minutes at a temperature of 220 degrees, then 20-25 minutes at a temperature of 200 to "dry the chips". Focus on your oven. Cool the finished dish on the grill under a linen towel. Baguette weight 260 g..
    Bake for 10 minutes at a temperature of 220 degrees, then 20-25 minutes at a temperature of 200 to "dry the chips". Focus on your oven. Cool the finished dish on the grill under a linen towel. Baguette weight 260 g..
  11. Bon appetit.
    Bon appetit.
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