Description

This delightful dandelion bread recipe transforms fresh dandelion petals into a fragrant, tender loaf perfect for springtime baking. Combining the subtle floral notes of dandelions with a sweet, moist bread base, this recipe offers a unique and rustic treat that’s great for breakfast, snacks, or teatime. With options for dairy-free and natural sweeteners, it’s adaptable to various dietary preferences while celebrating wild edibles.

Ingredients

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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 Ingredients

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 pesticide-free. Separate the yellow petals from the green stems, discarding the stems. You will need approximately 2 cups of petals for the recipe.
Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar to combine and help the bread rise evenly.
Combine Wet Ingredients and Petals: In another bowl, whisk together the milk, melted butter, beaten egg, and vanilla extract if using. Add the dandelion petals and fold gently to distribute them evenly.
Combine Wet and Dry Mixtures: Slowly pour the wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix, which can make the bread dense.
Transfer Batter to Pan: Pour the batter into the prepared loaf pan, spreading it out evenly for consistent baking.
Bake the Bread: Place the loaf pan in the preheated oven and bake for 40-50 minutes. The bread is done when 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 toasted for extra crunch.

Notes

Ensure dandelions are harvested from areas free of pesticides and pollution.
You can substitute whole wheat flour for added fiber and a more rustic flavor.
For a dairy-free version, use almond milk and coconut oil instead of milk and butter.
Honey can be used instead of sugar for a natural sweetness and a slightly different flavor profile.
Do not overmix the batter; mix until just combined to keep the bread light and tender.
Store bread in an airtight container at room temperature for up to 3 days or freeze slices for longer storage.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: American