Basil Baguettes Stuffed with Spinach and Cheese from The Professional Pastry Chef by Bo Friberg
This delicious bread can be served as a snack or as an hors d’oeuvre. The cut slices are attractive due to the spiral design of the filling, and the taste is si
Ingredients
- 3 ounces (85 g) semolina flour
- 1½ cups (360 ml) warm water (105° to 115°F/40° to 46°C)
- ¾ ounce (22 g) fresh compressed yeast
- ½ teaspoon (2 g) granulated sugar
- ½ teaspoon (1 g) dried thyme
- 2½ teaspoons (12 g) salt
- 15 ounces (430 g) bread flour
- ¼ cup (60 ml) finely chopped fresh basil, loosely packed
- Spinach and Cheese Filling
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