Description
Discover the best flavor of dandelion bread delight with this easy to bake, step-by-step recipe. Perfect for any occasion!
Ingredients
- 1 cup (240ml) warm whole milk (105-115°F / 40-46°C)
- 2 ¼ teaspoons (1 standard packet) active dry yeast
- ¼ cup (50g) granulated sugar, divided
- ¼ cup (60g) unsalted butter, melted and slightly cooled
- 1 teaspoon fine sea salt
- 3 to 3 ½ cups (360-420g) unbleached all-purpose flour, plus more for dusting
- ½ cup (packed) fresh dandelion petals (from about 2–3 cups of whole dandelion heads)
Instructions
- 1. Prepare Dandelions: Carefully separate yellow dandelion petals from green bases. Rinse gently and pat dry.
- 2. Activate Yeast: In a small bowl, combine warm milk, 1 teaspoon of sugar, and yeast. Stir and let sit 5-10 minutes until foamy.
- 3. Mix Dough: In a large bowl, whisk flour, remaining sugar, and salt. Add yeast mixture, melted butter, and dandelion petals. Mix until a shaggy dough forms.
- 4. Knead: Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- 5. First Rise: Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled.
- 6. Shape Loaf: Gently punch down dough, turn onto a floured surface, and shape into a loaf. Place in a greased 9×5 inch loaf pan.
- 7. Second Rise: Cover loaf pan and let rise for 30-45 minutes, or until nearly doubled.
- 8. Bake: Preheat oven to 375°F (190°C). Bake for 30-35 minutes, or until golden brown and internal temperature reaches 200-210°F (93-99°C).
- 9. Cool: Remove from pan immediately and cool completely on a wire rack before slicing.
- Prep Time: 30 mins
- Cook Time: 35 mins