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Spring Bread

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 Parmesan (Parmigiano Reggiano); 250 g preserved tomatoes; Chives; Pepper; 1 kg bread dough

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.

84 K 4.7/5 (6 reviews)544525

Duration

4 hours 2 min.

Difficulty

Easy

Last modified on: October 24^th 2017

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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.

Preparation 1 hour 35 min.

Resting 1 hour 50 min.

Cooking 40 min.

When should you start or finish this recipe?

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.

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.

Tip the dough out onto a floured worktop.

Weigh out lumps of dough of about 300 g.

Stage 11 - ⌛ 20 min.

Shape into balls, cover with a plastic sheet and leave to rest for 20 minutes.

Stage 12 - ⌛ 7 min.

Roll the balls into short French sticks.

See the baguette recipe for more details in a video.

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.

Keeping: Several days, wrapped in a cloth.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	102 g RDI=157 %	769 g RDI=290 %	59 g RDI=82 %	278 kcal RDI=14 %	1,164 kJ RDI=14 %
Per loave	306 g RDI=472 %	2,308 g RDI=871 %	179 g RDI=246 %	834 kcal RDI=42 %	3,492 kJ RDI=42 %
Whole recipe	1,532 g RDI=2,358 %	11,542 g RDI=4,356 %	897 g RDI=1,229 %	4,170 kcal RDI=209 %	17,459 kJ RDI=209 %