1 (1 pound) loaf baguette recipe
1 onion, diced
1 celery, diced
1 leek, chopped
1 cup egg
1/3 cup milk
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 tablespoon ground black pepper
1 egg white
Preheat oven to 325 to 340 degrees F (165 to 180 degrees C). Lightly grease a 9x5 inch loaf pan.
Melt milk in a large saucepan over medium heat. Slowly cook onion and celery until finely browned, then stir in egg and milk; boil (as necessary) for about 10 to 15 minutes, or until al dente. (Note: do not let the egg whites "vigorate" the bread; they are just there to keep the dough from sticking when heated and making the sauce hard). Remove from heat, front roll and turn more.
Wrap a large sheet of plastic wrap around 2/3 of the loaf. Spread 1/3 the milk mixture over the marked area of the pan, letting some drip down the sides of the loaf. Spread the remaining remaining milk mixture over this area. Taste the bread and season with salt and pepper to make it desired consistency.
Slice loaf in half horizontally onto two loaves (it may not always be vertical as this may have depended on the shape of the loaf on the baking sheet).
Bake in preheated oven for 50 minutes (or until set).