Cooking-ez.com

Name: Spring Bread
Prep time: 3 h 22 min
Cook time: 40 min
Total time: 4 h 2 min
Yield: 5 loaves
Cuisine: french
Ingredients: 250 g Parmigiano reggiano (Parmesan); 250 g Preserved tomatoes; chives; pepper; 1 kg bread dough

955 easy and fully explained recipes, with 20,551 photos and 77 videos

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.

19,273 4.6/5

Last modified on: October 24^th 2017

For 5 loaves, you will need:

1 : 250 g Parmigiano reggiano (Parmesan)
2 : 250 g Preserved tomatoes
3 : chives
4 : pepper
5 : 1 kg bread dough
Total weight: 1,500 grams

Change for: 5 loaves 10 loaves 15 loaves

Measures: Metric USA British Metric weight Metric volumes

How long does it take?

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

Preservation: Several days, wrapped in a cloth.

At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1	Prepare the flavouring mixture Cut 250 g Parmigiano reggiano (Parmesan) into small dice and put in a bowl.	4 min.
2	Drain 250 g Preserved tomatoes and cut into small pieces. Add to the bowl.	4 min.
3	We will only be using the chive flowers.
4	Pull apart the flower heads directly over the bowl and discard the stalks, which are very tough.
5	Take off all the flowers like this.	4 min.
6	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.	2 min.
7	Flavour the dough Put 1 kg bread dough into a food-processor bowl and tip the flavouring mixture in on top.	1 min.
8	Knead for 2 or 3 minutes, just until evenly mixed in.	2 min.
9	Gather the dough into a ball and transfer to a large, clean bowl, covered with a plastic sheet. Leave to rest for 1 hour.	1 hour
10	Tip the dough out onto a floured worktop. Weigh out lumps of dough of about 300 g.	8 min.
11	Shape into balls, cover with a plastic sheet and leave to rest for 20 minutes.	20 min.
12	Roll the balls into short French sticks. See the baguette recipe for more details in a video.	7 min.
13	Lay the sticks in the moulds or tins. Cover with a sheet of plastic and leave to rest for 1 hour 30 minutes.	1 hour 30 min.
14	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..	40 min.
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.

Nutritional information

Whole recipe
Calories	Proteins	Carbohydrates	Fats
42538	1253 gr	8623 gr	338 gr
2127 %	482 %	813 %	51 %

Per 100 g
Calories	Proteins	Carbohydrates	Fats
2836	84 gr	575 gr	23 gr
142 %	32 %	54 %	3 %

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

How much will it cost?

For 5 loaves : 7.33 €
Per loave : 1.47 €

Note : These prices are only approximate.

Change currency:

Source: Home made.

More recipes?

This recipe use (among others)

	Bread dough: You can get more informations, or check-out other recipes which use it, for example: Surprise bread, Special Parmesan baguettes, Special Cheese and Walnut Sticks, ... [All]
	Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Genoese croque-monsieur, Spinach and ricotta ravioli, Tomato foccacia, Meatballs, Broad bean salad with Parmesan, ... [All]
	Preserved tomatoes: You can get more informations, or check-out other recipes which use it, for example: Pasta with pesto and preserved tomatoes, Tomato foccacia, Cretan Bread, Canapés of red mullet with poppy seeds, Pan-fried chicken breast on mozzarella, ... [All]
	Pepper: You can get more informations, or check-out other recipes which use it, for example: Roquefort sauce, Eggs "en cocotte" with spinach, Dipping bread with cheese, Pork Chops with Rosemary, Pesto, ... [All]

visitors have also looked at

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

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.