DANDELION TEA BREAD
Got a lawn full of yellow dandelions? Why not bake this unusual tea bread that goes well with a cup of tea for a snack or as part of a springtime tea party?
Makes one loaf
2 cups all-purpose flour
2 teaspoons baking power
½ teaspoon salt
1 cup dandelion petals
3 tablespoons vegetable oil
½ cup honey
1 egg (beaten)
1 ¼ cup milk
Assemble all your ingredients before picking the dandelions because the petals wilt very quickly. (I found it easier to cut off the petals as I picked.) You can just cut the bottom of the flower off and have a LITTLE bit of green in your bread. Too much green will give it a bitter taste. Pick from an area that has not been sprayed with herbicide.
Lightly rinse the petals and pat dry.
Preheat oven to 400°F. Combine dry ingredients and the petals in a large bowl.
In a separate bowl mix the milk, beaten egg, honey and vegetable oil. Add to the dry ingredients and mix well.
Pour batter into a greased bread pan. Bake in the center of the oven for 20-25 minutes. Lower temperature to 350°F. and continue baking another 20 minutes.
This bread is not overly sweet and has a moist spongy texture. Perfect with butter and honey or just by itself.
Can store in an airtight container for five days. If freezing, it is best to do so while the bread is unsliced.