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Rhodes Baguette With Parmesan Herb Balsamic Dipping Sauce

Skill: Beginning Prep Time: 20 Bake Time: 15-18 Servings: 12-18

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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


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.