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.
79 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: Surprise bread, Baker's pizza, Special Cheese and Walnut Sticks, Baker's tuna and mushroom tart, Baker's chicken and potato tart, ... See them all 6
Parmesan (Parmigiano Reggiano)
Like these other recipes: Carrot-top pesto, Risotto with zucchinis and cherry tomatoes, Spicy carrots and turnips roasted with Parmesan cheese, Penne with purple artichokes, Leek and artichoke tart à la piémontaise, ... See them all 63
Preserved tomatoes
You can get more informations, or check-out other recipes which use it, for example: Chorizo cake with olives and tomato confit, Cauliflower tabbouleh, Fish terrine with spinach and tomatoes, Tomato foccacia, Cretan Bread, ... See them all 9
Chives
Like these other recipes: Four-tier glasses, Tartar sauce, Eggs in brioche nests, Rosemary steamed fish, Colcannon, ... See them all 62
Other recipes you may also like
Tomatoes Macédoine
Tomatoes macédoine are stuffed salad tomatoes, filled with a macédoine of vegetables in mayonnaise. September 17th 201481 K4 45 min.
Apple custard tart
You may well know the classic Parisian custard tart (or "flan"), traditionally vanilla-flavoured. Here is an apple version, with extra apple flavour as the custard is made with apple juice. This is topped with delicious caramelized apple slices. July 26th 202048 K 2 hours 40 min.
Brussels sprouts with thyme cream
For this recipe, Brussels sprouts are first cooked on the side, then sautéed in a delicious thyme and shallot cream. January 26th 202516 K 40 min.
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018271 K4.3 1 hour 55 min.
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart. November 16th 2013306 K 15 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
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.