Login Please




Don't have an account? Sign up here
Mon, Jun 19 2017 post by LeeshandLu From www.leeshandlusrecipebox

Crusty Baguette with Herb & Parmesan Balsamic Dipping Sauce

Hello! Leesh and Lu here sharing the perfect side-dish or appetizer for your next meal. We love lots of Rhodes products, but especially love the Warm N Serve Artisan French Rolls. We'...

Crusty Baguette with Herb & Parmesan Balsamic Dipping Sauce

Hello! Leesh and Lu here sharing the perfect side-dish or appetizer for your next meal.  We love lots of Rhodes products, but especially love the Warm N Serve Artisan French Rolls.  We've been wanting a loaf version of crusty bread,  so we decided to create one of our own using the Rhodes White Bread.  

Crusty Baguette with Herb & Parmesan Balsamic Dipping Sauce

Start by thawing one loaf of Rhodes White Bread.  Once thawed, but still cool, roll it into a 12x4 inch rectangle. Starting on one of the long sides, tightly roll the bread into a baguette.  Crusty Baguette with Herb & Parmesan Balsamic Dipping Sauce

As you roll, tuck the ends in.
Crusty Baguette with Herb & Parmesan Balsamic Dipping Sauce

Seal the seams by pinching them closed.  Place loaf seam-side down on a parchment-lined baking sheet.  
Crusty Baguette with Herb & Parmesan Balsamic Dipping Sauce

Cover lightly with a clean kitchen towel and let rise until doubled in size.  Crusty Baguette with Herb & Parmesan Balsamic Dipping Sauce

When loaf is done rising, slash 3+ diagonal slashes in it with a sharp knife.  Lightly spritz loaf with water.  A spray bottle works great for this and this step will help give you a chewy crust.  
Crusty Baguette with Herb & Parmesan Balsamic Dipping Sauce

Bake in a 500 degree oven for 15-18 minutes.  Crusty Baguette with Herb & Parmesan Balsamic Dipping Sauce

Slice and serve with herbed oil and vinegar dipping sauce.  Crusty Baguette with Herb & Parmesan Balsamic Dipping SauceEnjoy!

Rhodes Baguette with Parmesan Herb Balsamic Dipping Sauce




Ingredients:



1 (16 ounce) loaf Rhodes White Bread, thawed according to directions on bag


Water, for wetting loaf before baking

 

For the oil and vinegar dipping sauce:

¼ cup extra virgin olive oil

¼ cup balsamic vinegar

2-3 cloves garlic, finely minced or use ½ teaspoon garlic powder

½ tablespoon oregano

¼ cup finely grated Parmesan cheese

Fresh ground black pepper, to taste


Directions:

Line a baking sheet with parchment.  When bread is fully thawed, but still cool, lightly flour your work surface and roll loaf into a 12 x 4 inch rectangle.  Starting on one of the long sides, tightly roll the rectangle up into a loaf, tucking the ends in as you work.  Once rolled, pinch to seal seams and transfer loaf to parchment lined baking sheet.  Lightly cover with a clean kitchen towel and let rise until doubled in size (about 1 hour).  Lightly spritz loaf with water and cut 3 + diagonal slashes into your loaf with a sharp knife.  

 

To make the herbed oil and vinegar dipping sauce, in a shallow plate combine oil and vinegar.  Sprinkle garlic (or garlic powder), oregano, parmesan cheese, and black pepper evenly over oil and vinegar.  

 

Bake loaf in a oven preheated to 500 for 15 to 18 minutes.  Slice bread and serve with dipping sauce.  



Posted in Appetizers
Print

Rhodes Baguette With Parmesan Herb Balsamic Dipping Sauce

Servings: 12-18 | Skills: Beginning | Prep Time: 20 min (not including thaw time) | Bake Time: 15-18 min

Rhodes Baguette With Parmesan Herb Balsamic Dipping Sauce
0.0 / 5  (0 votes, 2 reviews )

Ingredients

1 (16 ounce) loaf Rhodes White Bread, thawed according to directions on bag
Water, for wetting loaf before baking

For the oil and vinegar dipping sauce:
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
2-3 cloves garlic, finely minced or use ½ teaspoon garlic powder
½ tablespoon oregano
¼ cup finely grated Parmesan cheese
Fresh ground black pepper, to taste

Instructions

Line a baking sheet with parchment. When bread is fully thawed, but still cool, lightly flour your work surface and roll loaf into a 12 x 4 inch rectangle. Starting on one of the long sides, tightly roll the rectangle up into a loaf, tucking the ends in as you work. Once rolled, pinch to seal seams and transfer loaf to parchment lined baking sheet. Lightly cover with a clean kitchen towel and let rise until doubled in size (about 1 hour). Lightly spritz loaf with water and cut 3 + diagonal slashes into your loaf with a sharp knife.

To make the herbed oil and vinegar dipping sauce, in a shallow plate combine oil and vinegar. Sprinkle garlic (or garlic powder), oregano, parmesan cheese, and black pepper evenly over oil and vinegar.

Bake loaf in a oven preheated to 500 for 15 to 18 minutes. Slice bread and serve with dipping sauce.

2 Comments

stickman said on Jun 23, 2017
These dishes are very tasty, easy to make and long preserved in the refrigerator. My husband and I like it.
We eat often. I hope you can introduce more on the page for me to learn.
age of war said on Jun 28, 2017
This is great websites, I visited some of them but I didn't know that Google offers free games.And this is I play free flash games in this websites.
http://ageof-war.com/
Add a new comment



Weekly
Newsletter


Baking tips, recipe
ideas and more
delivered to you.