The Song of Spring
>> Saturday, November 03, 2007
Don’t you just love the freshness that spring brings? The weather is so mild and pleasant. Here or there we have experienced the heat of summer. But before she comes, let me enjoy all the sweetness of spring… Perhaps the thing I love most of spring is the new array of vegetables available in store: asparagus, beans, avocados, zucchini flowers etc. I have enjoyed each one of those tremendously in the simplest way to treasure their fresh flavors.
Put all aside, today I want to feature a humble spring ingredient – the spring onion. Spring onion you ask? Isn’t it available all year round? Yes, it is. But spring onions (and their cousin leeks) are at best in spring. And for me, one of the best ways to enjoy them is in bread especially when I have been craving for some good freshly baked bread for a while. So after work I come home messing my kitchen with flour, yeast and all to produce a simple but full of flavor spring onion bread. It is like a spring onion focaccia, and it tastes so good.
I am submitting this entry to Weekend Herb Blogging, which returns home to Kalyn’s Kitchen this week. Please go to her blog for the round up early next week.
Spring Onion Tray Bread
Adapted from Donna Hay Magazine Sep/Oct 2006
Ingredients
8 spring onions, white part with some green left on, halved
1 tbsp olive oil
1 tbsp white wine vinegar
1 tsp castor sugar
1 tsp fine sea salt
2 tsp instant yeast
½ tsp castor sugar, extra
1½ cup lukewarm milk
3 cups unbleached all-purpose flour
1 tbsp olive oil, extra
Coarse sea salt, to sprinkle
Method
Place the spring onion, oil, vinegar and sugar in a small bowl. Toss to coat. Set aside.
Mix together castor sugar, sea salt, yeast, milk and oil. Knead until smooth and elastic. Press the dough into lightly floured tin (I used 10 inch ceramic pan) and press the onion into the dough. Cover with damp cloth and set aside to prove for 45 mins or until the dough has doubled in size.
Preheat oven to 200C (390F). Sprinkle the bread with some coarse salt. Bake the bread for 20 mins or until golden and cooked through. Serve warm.
25 comments:
I am so jealous that you're heading into spring! (I guess I better just get over it, huh?) Your spring onion bread looks fantastic. I love spring onions, which most people in the U.S. call scallions, but in my family we always called them green onions. My mother used to eat them raw, dipped in salt. Your photos are wonderful (like always!)
O la la... lovely!
Here, we call green onions
Anh, can I have a slice? looks so good!
just dropped in to say hi and...wow! looks yummy! :)
Talk of spring - lucky you while we head towards winter :) !
Had no clue spring onions were mainly spring produce. Bread looks so warm and inviting!
I do love that through the internet we can experience spring once, here in New England, and again with friends in the Southern Hemisphere! This spring onion bread is so unusual and looks delicious.
Anh, your bread is beautiful... and pictures are very nice like always.
I will be making some bread soon too for Bread Baking Day.
Ciao, Margot
Hi Anh - what a great idea. Your photos are terrific.
It really is good to be heading into spring. Although today, after weeks of gorgeous weather, it is cold and wet again in Adelaide.
Kalyn, yes spring is here in Melbourne. We have had several hot days, but the last few days have been rainy!
Andaliman, thanks for the info!
Retno, sure you can! Just come over and we will make some together ;)
hoangtam, welcome back! Haven't "seen" you for a while!
m&ms, this bread is good all year round. I just have the inspiration for spring, that's all... :)
Lydia, I agree with you that the internet is a fantastic to share local and seasonal produces!
Margot, get on with bread making my friend! I am trying some real soon, too!
VegeYum, thanks. Today is rainy in Melbourne, too. Sort of a gloomy day - I hope the weather will cheer up for Cup day...
Spring Onion Bread looks lovely, I can feel the warmth already.
Here we are stepping into winter and there you are emerging in Spring.
That looks so good.
What lovely bread! I planted them for the first time last spring - what a treat they were, just picked!
Yes the lovely green onion is a harbinger of Spring, lucky you we're heading towards Winter!
Anh, that looks so delicious & moreish. I love spring onions but don't seem to use it as much as I used to. I feel like baking today, but I don't know what yet, maybe something sweet, haven't done that for a while. To prevent myself from making sweet treats, I did not buy any butter after my last one ran out. But I think the urge is too strong today ;-)
oh la la.... I could smell the bread from here!
this is a lovely picture. wish i can experience spring too unfortunately only hot humid weather down here.
Any savory bread will win me over! I just want to eat this using my fingers.
Wow, this sounds fabulous! I have 6 or 7 spring onions still growing in my garden. I now know where they'll end up. :)
Oh wow, that looks fantastic! I'm always on the lookout for easy bread recipes and this one looks really straightforward - thanks for sharing!
Wow the bread looks delicious. I've still not been lucky with bread. I blame it on my oven :P
U know what would be fantastic with these ...some soft cream cheese...yumm !!
This looks absolutely delicious! And even though you are in spring (and it's just getting colder and colder here every day) I'm glad that spring onions are available year round!!
Always looking for a new take on bread and this one looks and sounds delicious! Nice photo with the writing to the right side!
This reminds me of a spring onion pancake my local Chinese restaurant serves. Looks and sounds good Anh!
Well, that looks simply delicious!
Very lovely-looking bread. And I adore green onions.
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