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Home / Recipes / Rhodes Baguette With Parmesan Herb Balsamic Dipping Sauce

Rhodes Baguette With Parmesan Herb Balsamic Dipping Sauce

Rhodes Baguette With Parmesan Herb Balsamic Dipping Sauce
Rhodes Baguette With Parmesan Herb Balsamic Dipping Sauce
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Prep Time: 20 min (not including thaw time)
Bake Time: 15-18 min
Servings: 12-18
Skills: Beginning


Ingredients

  1. 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.

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