flutes with sage and parmesan
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These are beautiful breads, probably the tastiest I’ve made. All that parmesan doesn’t go in there for nothing. They make a mean cheese sandwich, excellent toasted and they will keep surprisingly well – if you let them, which is doubtful.
It’s bread full of character but will take on other flavours too – try toasting halves until crusty and make bruschettas with roasted tomatoes.
Flutes are easy to make – the dough is nice and pliable, comes together very quickly and doesn’t stick to everything around. Grating the parmesan is the only chore – unless you cut corners and buy ready-grated, tut-tut.
The recipe comes from ‘The Bread Book’ by Sara Lewis. The book has also an incredibly sensible recipe for Danish pastries.
flutes with sage and parmesanServings: makes 4 large flutesTime: 2-3 hours
- 500g malthouse flour
- 65g grated Parmesan
- a handful of fresh sage leaves, chopped finely
- 1 ½ tsp salt
- 15g fresh or 1 1/2tsp fast action yeast
- 3 tbsp oil
- 1 tbsp honey
- 300g warm water
Mix the flour with the yeast, parmesan, sage, salt, oil and honey. Add warm water little by little and mix well. Knead or mix in a standing mixer with a dough hook attachment for 10 mins, until the dough is smooth and bounces off the sides of the bowl. Leave in a warm place to rise for about 1 hour.
Turn the dough out onto a floured surface and divide in four pieces. Spread each piece flat, then roll it tightly like a cigar, shaping it into a flute/baguette shape.
Place on a large baking tray 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.
Preheat the oven to 200C/400F/gas 6. Remove the flutes from the plastic bag and make diagonal cuts on the surface of each one with a sharp knife. Bake the flutes for about 15 minutes until well risen and golden underneath (tap the bottom of any bread and it should sound hollow when baked).