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Spring Bread

Spring bread is flavoured with little pieces of preserved tomatoes, Parmesan and chive flowers (hence the name, as the flowers only appear for a brief period in spring).

Shaped into long loaves or thin sticks, slices of this bread make a delicious aperitif snack.

37,5604.6/5 for 5 ratings

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Last modified on: October 24^th 2017

For 5 loaves, you will need:

0 250 g Parmigiano reggiano (Parmesan)
1 250 g Preserved tomatoes
2 chives
3 pepper
4 1 kg bread dough
Total weight: 1,500 grams

Change these quantities to make: 5 loaves 10 loaves 15 loaves

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
1 hour 32 min.	1 hour 50 min.	40 min.	4 hours 2 min.

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Step by step recipe

Stage 1 - 4 min.

Prepare the flavouring mixture

Cut 250 g Parmigiano reggiano (Parmesan) into small dice and put in a bowl.

Stage 2 - 4 min.

Drain 250 g Preserved tomatoes and cut into small pieces. Add to the bowl.

Stage 3

We will only be using the chive flowers.

Stage 4

Pull apart the flower heads directly over the bowl and discard the stalks, which are very tough.

Stage 5 - 4 min.

Take off all the flowers like this.

Stage 6 - 2 min.

Pour 2 or 3 tablespoonsful of the oil from the preserved tomatoes into the bowl, salt and pepper, then mix everything together.

Note: if you cannot drain any oil off the preserved tomatoes, use herb olive oil or, if you have nothing else, plain olive oil.

Stage 7 - 1 min.

Flavour the dough

Put 1 kg bread dough into a food-processor bowl and tip the flavouring mixture in on top.

Stage 8 - 2 min.

Knead for 2 or 3 minutes, just until evenly mixed in.

Stage 9 - 1 hour

Make the loaves

Gather the dough into a ball and transfer to a large, clean bowl, covered with a plastic sheet.

Leave to rest for 1 hour.

Stage 10 - 8 min.

Tip the dough out onto a floured worktop.

Weigh out lumps of dough of about 300 g.

Stage 11 - 20 min.

Shape into balls, cover with a plastic sheet and leave to rest for 20 minutes.

Stage 12 - 7 min.

Roll the balls into short French sticks.

See the baguette recipe for more details in a video.

Stage 13 - 1 hour 30 min.

Lay the sticks in the moulds or tins.

Cover with a sheet of plastic and leave to rest for 1 hour 30 minutes.

Stage 14 - 40 min.

Bake the loaves

Preheat the oven to 460°F (240°C).

Slash the tops of the loaves and bake for about 40 minutes.

Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..

Stage 15

Leave to cool before turning out.

Remarks

You can add a few finely chopped chives in with the flowers.

For the bread dough, I suggest you use the french baguettes recipe.

You might also like to take a look at this page all about bread.

Keeping:

Several days, wrapped in a cloth.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,248 Kcal or 5,225 Kj	183 gr	663 gr	168 gr
62 %	70 %	63 %	25 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
83 Kcal or 348 Kj	12 gr	44 gr	11 gr
4 %	5 %	4 %	2 %

Per loave
Energetic value	Proteins	Carbohydrates	Fats
250 Kcal or 1,047 Kj	37 gr	133 gr	34 gr
12 %	14 %	13 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 5 loaves : 7.45 €
Per loave : 1.49 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Bread dough: You can get more informations, or check-out other recipes which use it, for example: Baker's tuna and mushroom tart, Surprise bread, Baker's chicken and potato tart, Special Cheese and Walnut Sticks, Special Parmesan baguettes, ... All
	Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Pesto, Creamy risotto with vegetables , Raw beetroot salad, Coriander and cashew nut pesto, Tomato pesto, ... All
	Preserved tomatoes: You can get more informations, or check-out other recipes which use it, for example: Cretan Bread, Tomato foccacia, Pasta with pesto and preserved tomatoes, Canapés of red mullet with poppy seeds, Pan-fried chicken breast on mozzarella, ... All
	Chives: You can get more informations, or check-out other recipes which use it, for example: Cauliflower and egg salad, Tahitian style fish, Gribouille dressing, Crusty cockle tart, Salmon rillettes, ... All

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