Dandelion Honey Bread

dandelion bread2

My family was requesting homemade bread last night and I decided to add my dandelion honey to change things up.

I love the subtle flavor of this bread, and the texture comes out perfect.

This is a great bread to try out for those new to bread making. If your family is like mine, you may want to double the recipe to make an extra loaf!

 

Dandelion Honey Bread

Makes 1 loaf

  • 1 1/2 cups warm water
  • 1 packet of yeast
  • 3 tablespoons dandelion honey
  • 1 3/4 teaspoons sea salt
  • 2 tablespoons butter, room temperature
  • 4 cups unbleached all-purpose flour
  • 1/2 cup dry milk powder

Instructions:

  1. In a small bowl, add warm water and yeast and allow to sit for 10 minutes.
  2. Meanwhile, mix remaining ingredients in a large bowl.
  3. Add yeast mixture to dry ingredients and mix until a soft dough forms.
  4. Add dough to a lightly greased bowl and cover for 2 hours or until it has risen.
  5. Gently deflate dough and shape into a 9″ log. Allow to rise for an hour.
  6. Preheat oven to 350 degrees F and bake for 30-40 minutes or until it is golden brown.

 

The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

Originally published April 16th, 2014
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