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.
19,9914.6/5
Last modified on: October 24th 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
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. |
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...
When should I start for the recipe to be ready at a certain time?
Work this out...
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
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.
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.
Nutritional information
|
| ||||||||||||||||||||||||||||||||
How much will it cost?
For 5 loaves : 7.33 €
Per loave : 1.47 €
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: Spinach and ricotta ravioli, Crispy rolls with chicken and leek, Scallops with green asparagus tips and parmesan, Leek and artichoke tart à la piémontaise, Pesto crackers, ... All |
 | Preserved tomatoes: You can get more informations, or check-out other recipes which use it, for example: Pan-fried chicken breast on mozzarella, Sushi, Canapés of red mullet with poppy seeds, Pasta with pesto and preserved tomatoes, Cretan Bread, ... All |
| Pepper: You can get more informations, or check-out other recipes which use it, for example: Vegetable rosette tart, Tournedos Rossini, Paté en croute (terrine in a pie crust), Chinese style chicken, Red mullet fillets with a reduced white-wine sauce, ... All |
visitors have also looked at
|
|
|
|
|
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-01-27)
Note: We'll never share your email with anyone else.
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 email 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.
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.