Description
Unlock the unique flavors of spring with this delightful Dandelion Bread Delight. It’s a subtly sweet, earthy loaf with a tender crumb and a beautiful golden crust.
Ingredients
Scale
- 1 cup fresh dandelion petals (yellow parts only)
- 1 cup warm whole milk (105-115°F / 40-46°C)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (one standard packet)
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
- 3 1/2 – 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- Optional: 1 tsp lemon zest or poppy seeds for topping
Instructions
- 1. Prepare Dandelion Petals: Carefully remove yellow petals from green bases. Rinse and pat dry.
- 2. Activate Yeast: In a large bowl, combine warm milk, sugar, and yeast. Let sit 5-10 minutes until foamy.
- 3. Combine Wet Ingredients: Add melted butter, egg, and dandelion petals to the yeast mixture. Stir well.
- 4. Mix Dry Ingredients & Form Dough: In a separate bowl, whisk flour and salt. Gradually add dry to wet, mixing until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
- 5. First Rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled.
- 6. Shape Loaf: Gently punch down dough. Shape into a log and place in a greased 9×5 inch loaf pan.
- 7. Second Rise: Cover and let rise again for 30-45 minutes, until puffy.
- 8. Bake: Preheat oven to 375°F (190°C). Bake for 30-35 minutes until golden brown and internal temperature is 200-205°F (93-96°C).
- 9. Cool: Remove from pan and cool completely on a wire rack before slicing.
- Prep Time: 30 mins
- Cook Time: 35 mins