Spring Bread

Step by step recipe:

  1. 4 min.Spring Bread : Photo of step #1

    Prepare the flavouring mixture


    Cut 250 g Parmigiano reggiano (Parmesan) into small dice and put in a bowl.
  2. 4 min.Spring Bread : Photo of step #2
    Drain 250 g Preserved tomatoes and cut into small pieces. Add to the bowl.
  3. Spring Bread : Photo of step #3
    We will only be using the chive flowers.
  4. Spring Bread : Photo of step #4
    Pull apart the flower heads directly over the bowl and discard the stalks, which are very tough.
  5. 4 min.Spring Bread : Photo of step #5
    Take off all the flowers like this.
  6. 2 min.Spring Bread : Photo of step #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.
  7. 1 min.Spring Bread : Photo of step #7

    Flavour the dough


    Put 1 kg bread dough into a food-processor bowl and tip the flavouring mixture in on top.
  8. 2 min.Spring Bread : Photo of step #8
    Knead for 2 or 3 minutes, just until evenly mixed in.
  9. 1 hourSpring Bread : Photo of step #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.
  10. 8 min.Spring Bread : Photo of step #10
    Tip the dough out onto a floured worktop.

    Weigh out lumps of dough of about 300 g.
  11. 20 min.Spring Bread : Photo of step #11
    Shape into balls, cover with a plastic sheet and leave to rest for 20 minutes.
  12. 7 min.Spring Bread : Photo of step #12
    Roll the balls into short French sticks.

    See the baguette recipe for more details in a video.
  13. 1 hour 30 min.Spring Bread : Photo of step #13
    Lay the sticks in the moulds or tins.

    Cover with a sheet of plastic and leave to rest for 1 hour 30 minutes.
  14. 40 min.Spring Bread : Photo of step #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..
  15. Spring Bread : Photo of step #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.

Source:

Home made.

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