Description

Dandelion Bread is a unique and flavorful homemade bread incorporating fresh dandelion petals for a subtle floral note. This loaf combines the rustic charm of whole ingredients with a tender crumb, perfect for a natural and herbal twist on classic bread. Ideal for those looking to bake with foraged ingredients and enjoy a slightly sweet, fragrant bread either warm or toasted.

Ingredients

Dry Ingredients

2 cups all-purpose flour (or whole wheat flour for a more rustic bread)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar (or honey for a more natural sweetness)

Wet Ingredients

1/2 cup milk (or almond milk for dairy-free)
1/4 cup unsalted butter, melted (or coconut oil for a dairy-free option)
1 egg, beaten
1 teaspoon vanilla extract (optional, for extra flavor)

Fresh Ingredient

2 cups fresh dandelion petals (about 2 cups of dandelion flowers, petals separated from green stems)

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Instructions

Prepare the Dandelion Petals: Carefully pick dandelion flowers ensuring they are free of pesticides or contaminants. Separate the yellow petals from the green stems, discarding the stems and keeping only the petals. Measure about 2 cups of petals for the recipe.
Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined. This helps the bread rise uniformly.
Combine Wet Ingredients: In a separate bowl, whisk together the milk, melted butter, beaten egg, and vanilla extract if using. Fold in the dandelion petals, making sure they are evenly distributed throughout the wet mixture.
Combine Wet and Dry Mixtures: Slowly pour the wet ingredients into the dry ingredient bowl. Stir gently with a spatula until just combined. Be careful not to overmix to maintain a tender, light crumb.
Transfer Batter to Pan: Pour the batter into the prepared loaf pan, spreading it out evenly so it bakes uniformly.
Bake the Bread: Place the pan in the preheated oven and bake for 40 to 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm, or toast slices for a delightful crunch.

Notes

Ensure dandelion petals are picked from pesticide-free zones.
For a dairy-free version, substitute milk with almond milk and butter with coconut oil.
Do not overmix the batter to prevent dense bread.
You can replace sugar with honey for a more natural sweetness, but reduce liquids slightly if necessary.
Store bread in an airtight container at room temperature for up to 3 days or freeze slices for longer storage.