This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
Shaped into long loaves or thin sticks, slices of this bread make a delicious aperitif snack.
81 K 4.7/5 (6 reviews)
4 hours 2 min.
Easy
7.45 €
5 loaves
5 IngredientsLast modified on: October 24th 2017
For 5 loaves, you will need:
- 1
250 g Parmesan (Parmigiano Reggiano) - 2
250 g preserved tomatoes - 3
chives - 4
pepper - 5
1 kg bread dough - Total weight: 1,500 grams
Times for this recipe
Preparation: 1 hour 35 min.
Resting: 1 hour 50 min.
Cooking: 40 min.
All in all: 4 hours 2 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 4 min.
Prepare the flavouring mixture
Cut 250 g Parmesan (Parmigiano Reggiano) 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.
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.
Stage 11 - ⌛ 20 min.
Shape into balls, cover with a plastic sheet and leave to rest for 20 minutes.
Stage 12 - ⌛ 7 min.
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.
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.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1,530 RDI=590 % | 11,540 RDI=1,090 % | 900 RDI=140 % | 4,170 RDI=210 % | 17,460 RDI: 210 % |
| Per 100 g | 100 RDI=40 % | 770 RDI=70 % | 60 RDI=9 % | 280 RDI=10 % | 1,160 RDI: 10 % |
| Per loave | 310 RDI=120 % | 2,310 RDI=220 % | 180 RDI=30 % | 830 RDI=40 % | 3,490 RDI: 40 % |
How much will it cost?
- For 5 loaves : 7.45 €
- Per loave : 1.50 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Bread dough
You can get more informations, or check-out other recipes which use it, for example: Special Parmesan baguettes, Baker's tuna and mushroom tart, Special Cheese and Walnut Sticks, Baker's chicken and potato tart, Baker's pizza, ... See them all 6
Parmesan (Parmigiano Reggiano)
Like these other recipes: Purple Pesto, Turnip leaf pesto, Cashew-nut and Parmesan biscuits, Pea risotto "Mantecare", Eggs with green asparagus and Parmesan cheese, ... See them all 64
Preserved tomatoes
You can get more informations, or check-out other recipes which use it, for example: Canapés of red mullet with poppy seeds, Pan-fried chicken breast on mozzarella, Tomato foccacia, Chorizo cake with olives and tomato confit, Cauliflower tabbouleh, ... See them all 9
Chives
Like these other recipes: Green bean and potato salad with paprika, Vegetable tartare, Salmon rillettes, Oriane's tuna rillettes , Gribouille dressing, ... See them all 63
Other recipes you may also like
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011327 K3.8 25 min.
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc. August 3rd 2013881 K 44.7 55 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.73 M 304.0 7 days 15 min.
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version. February 21th 2011411 K4.4 2 hours 55 min.
Chicken nems
Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully make chicken nems. [Translator's note: the "rice paper" used here is not the same as the rice paper used in England under macaroons, it's sold in packs of thin round translucent wafers, rather like... April 6th 2017528 K3.8 2 hours 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.