New recipes and updates

Get new recipes
in your inbox

Cuisine Fiend

Find a recipe by ingredient

Flutes with sage and parmesan

Updated: Tue, 19 September, 2023

Flute bread or flute baguette is a type of French bread stick. A prized recipe in my home bakery, this one is for bread flutes with sage and Parmesan. Cheese added to bread dough truly works wonders.

flutes with sage and parmesan

Bread machine throwback

My bread making career started inauspiciously. I got a bread making machine – remember those? They were massively popular in the beginning of the century, before the sourdough mania.

I went through the enclosed recipe booklet with enthusiasm and fervour, awed by the dream of waking up to the smell of fresh bread come true.

Then I got a bit bored with loaves coming out always in just one shape and started using the machine to make only the dough. Bread rolls, there we came, finally.

In the years to come I advanced my bread making to a food processor for kneading dough so the bread maker kicked the bucket. But I kept the bread maker cookbook I bought during those days: ‘The Bread Book’ by Sara Lewis, which is where this recipe comes from.

It is a throwback recipe then, and you'll not be wrong thinking it's easy - bread machine users were not famously accomplished bakers. Indeed, the flutes are easy to make: the dough is nice and pliable, it comes together very quickly and doesn’t stick to everything around.

And I still have the book, the source of some thoroughly decent bread recipes like bridge rolls or partybrot.

sage and parmesan flutes

How to make sage and Parmesan flutes

This is a very straight forward dough-making process. There is no ferment or sponge: you just mix all the ingredients except water together, then add the water in gradually, mixing the dough in a standing mixer or by hand, in a large bowl.

Even the latter isn’t very taxing: the dough is soft but not too runny or sticky and it comes together, then becomes smoother and elastic pretty quickly.

It should rise in bulk for about an hour, then be divided into four pieces. Each is reasonably easy to shape into a flute, by flattening the piece of dough on a lightly flour dusted surface, then rolling it up tightly into a cigar shape.

The flutes prove for about forty minutes before going into the oven for fifteen minutes, until well browned, crusty and devastatingly fragrant. Delicious warm!

parmesan bread batons

What are the flutes best for?

These are such good, tasty breads: all that Parmesan doesn’t go in there for nothing. I was originally a little daunted by the amounts of herbs and cheese going in there, but clearly sometimes more is more.

If you think they are too fancy or too definite in taste to house an ordinary sandwich, think again. They make a mean ploughman's (cheese and cheese, you see), BLT or egg sandwich; they are excellent toasted and they will keep surprisingly well – if you let them, which is doubtful.

Make them smaller and they will be great dinner rolls. Make double the amount and freeze half the loaves. And the final tip: try toasting halves until crisp and make bruschettas with roasted tomatoes.

sage and cheese bread sticks

More cheesy bread recipes

Cheddar torpedoes, homemade cheesy oversized breadsticks. These Cheddar and spring onion batons are great served as dinner rolls or for ham sandwiches: no extra cheese needed.

Fougasse with grated Emmental cheese, chewy and crispy French flatbread, the cousin of Italian focaccia. Make it with sourdough starter or bakers’ yeast – equally delicious and not at all difficult.

Tomato and cheese scaccia, Sicilian flatbread filled and folded, is as much fun to make as delicious it is to eat. See the video showing how to fold thinly rolled out pizza dough.

More bread roll recipes

Seelen means souls in German, and in Schwabia it means fantastically tasty spelt sourdough bread rolls, rustic and completely artisan.

Bridge rolls or finger rolls are fluffy and soft, rich and almost brioche-like. Fresh yeast, full milk, eggs and butter make them the loveliest mini dinner rolls.

Ciabatta is Italian for ‘old slipper’. It makes panini when grilled and bruschetta when halved and toasted. The latter BTW is’ pronounced ‘bru'sketta’.

sage and parmesan

Flutes with sage and parmesan

Servings: makes 4 large flutesTime: 3 hours


  • 500g malthouse or granary flour
  • 15g fresh or 1½ tsp fast action yeast
  • 65g grated Parmesan
  • a handful of fresh sage leaves, chopped finely
  • 1½ tsp salt
  • 3 tbsp oil
  • 1 tbsp honey
  • 300g warm water


1. Mix the flour with the yeast, Parmesan, sage, salt, oil and honey. Add warm water little by little and mix well.

2. Knead by hand or mix in a standing mixer with a dough hook attachment for 10 mins (twice as long by hand), until the dough is smooth and bounces off the sides of the bowl. Cover the bowl and leave in a warm place to rise for about 1 hour.

3. Turn the dough out onto a floured surface and divide into four pieces. Spread each piece flat, then roll it tightly like a cigar, shaping it into a flute/baguette shape.

4. Place the flutes on a large baking tray lined with parchment and place the tray in a plastic bag inflated not to touch the dough (just blow into it and tie it up!). Leave them to prove for about 40 minutes, until significantly puffed up.

5. Preheat the oven to 200C/400F/gas 6.

6. Remove the flutes from the plastic bag and make diagonal cuts on the surface of each one with a sharp knife. Bake for about 15 minutes until well risen and dark golden.

Originally published: Sun, 21 September, 2014

NEW recipe finder

Ingredients lying around and no idea what to cook with them? Then use my NEW Recipe Finder for inspiration!

Recipe Finder

Leave a reply

Your email address will not be published

Characters left 800
Recipe rating
Email address*
Web site name
Be notified by email when a comment is posted

* required

Cuisine Fiend's

most recent

About me

Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


Sign up to receive the weekly recipes updates

Follow Fiend