Parmesan-oregano baguette

Ingredients for 1 servings:

• 350 g flour
• ½ cube of yeast
• 25 ml milk
• 10 g sugar
• 2 eggs
• 20 g butter
• 2 tsp salt
• 2 tbsp Parmesan, freshly grated
• 1 tbsp shredded oregano
• 160 ml wheat beer (Hefeweizen)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 50 minutes

Perfect for a sandwich

The baguettes make an excellent sandwich, for example, in “chicken teriyaki style” with chicken, tomatoes, lettuce, and garlic sauce. Crumble the yeast and add it to a large bowl with the milk, one egg, and sugar. Then mix it with a stand mixer fitted with a whisk. While stirring continuously with the dough hook, gradually add the flour. Then stir in the wheat beer, butter, and salt. Work the dough vigorously with the dough hook for at least 10 minutes until you have a nice, crumb-free yeast dough. Cover the dough in the bowl and let it rise for one hour. Divide the risen dough into approximately 100-gram pieces. Roll out the dough pieces on a generously floured non-stick mat/work surface like pizza dough. It’s important to use enough flour. The dough will be extremely sticky. Afterward, the dough must be rolled up again. Let the dough pieces rise for another 10-20 minutes. Meanwhile, preheat the oven to 200 degrees Celsius (top/bottom heat). Mix the last egg with a tablespoon of milk and brush it onto the tops of the dough rolls. Then mix the Parmesan and oregano and sprinkle it onto the egg-brushed tops of the dough rolls. Place the dough rolls in the oven, leaving enough space between them, on a baking sheet lined with parchment paper. After 10-15 minutes, the cheese and oregano baguettes will be golden brown and ready. This recipe yields approximately 5 baguettes.