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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.

73 K 4.7/5 (6 reviews)

4 hours 2 min. difficulté

Easy

7.45 €

15 loaves

5 Ingredients

Last modified on: October 24^th 2017

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For 15 loaves, you will need:

1 750 g Parmesan (Parmigiano Reggiano)
2 750 g preserved tomatoes
3 chives
4 pepper
5 3 kgs bread dough
Total weight: 4,500 grams

Change these quantities to make:

5 loaves 10 loaves 15 loaves

Change measures:

Metric

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Times for this recipe

Preparation: 1 hour 35 min.

Resting: 1 hour 50 min.

Cooking: 40 min.

All in all: 4 hours 2 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 750 g Parmesan (Parmigiano Reggiano) into small dice and put in a bowl.

Stage 2 - 4 min.

Drain 750 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 3 kgs 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 (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	4,600 RDI=1,770 %	34,630 RDI=3,270 %	2,690 RDI=410 %	12,510 RDI=630 %	52,380 RDI: 630 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, Gluten

How much will it cost?

For 15 loaves : 22.35 €
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)

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