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.
80 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: Baker's tuna and mushroom tart, Special Cheese and Walnut Sticks, Surprise bread, Baker's pizza, Baker's chicken and potato tart, ... See them all 6
Parmesan (Parmigiano Reggiano)
Like these other recipes: Penne with purple artichokes, Poivrade artichoke Salad, Broad bean salad with Parmesan, Pesto, Turnip and Jerusalem artichoke soup, ... See them all 63
Preserved tomatoes
You can get more informations, or check-out other recipes which use it, for example: Sushi, Canapés of red mullet with poppy seeds, Fish terrine with spinach and tomatoes, Pasta with pesto and preserved tomatoes, Chorizo cake with olives and tomato confit, ... See them all 9
Chives
Like these other recipes: Mimosa eggs, Baby courgette salad, Gribouille dressing, Valay salad, Red cabbage salad with chives, ... See them all 63
Other recipes you may also like
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing. September 10th 2018278 K 24.7 5 hours 30 min.
Nougat
Nougat is a sweet made with honey and almonds that has changed very little since ancient times. The nougat we know today is the Montelimar variety, in which egg whites are added to the basic recipe for a lighter texture. Here is a simplified version. June 19th 2013138 K 15 1 hour 45 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. December 20th 2018392 K 14 1 day 1 hour 25 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible . July 4th 2018348 K4 2 hours 30 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018414 K5 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
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.