DANDELION LEAF SWIRL BREAD
A cheesy, garlicky, dandelion bread! Warm deliciousness.
Provided by Shanda
Categories Bread Yeast Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat. Stir in garlic and cook until fragrant, about 1 minute. Add dandelion leaves and season with salt and pepper. Cover and cook until dandelion is wilted, stirring occasionally, 3 to 4 minutes. Stir in mozzarella cheese and Parmesan cheese until melted. Remove from heat and set aside.
- Combine water, honey, and yeast in a large bowl. Allow yeast to proof until a creamy foam forms on top. Add flour and salt. Knead mixture until a dough forms, adding flour as needed if dough seems too wet.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin until it is about 1/4-inch thick. Spoon dandelion mixture on top. Roll dough starting from one side into a log shape; make slits on top using a sharp knife. Cover with a damp towel and set in a warm location to rise, about 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine garlic and melted butter in a small bowl and brush mixture on top of the loaf.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes.
Nutrition Facts : Calories 410.5 calories, Carbohydrate 53.3 g, Cholesterol 30.1 mg, Fat 14.7 g, Fiber 3.5 g, Protein 17.1 g, SaturatedFat 6.6 g, Sodium 656.2 mg, Sugar 6.5 g
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Kris Weststrate
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the pine nuts in the pesto. The bread turned out great and I didn't miss the pine nuts at all.
Sunil Magar
[email protected]This bread is a great way to use up leftover dandelion leaves. I made a half batch and it turned out perfectly.
Jody Becker
[email protected]This recipe is a great starting point, but I made a few changes to suit my taste. I used a different type of flour and added some extra herbs to the pesto. The bread turned out great!
Good Good
[email protected]I'm not sure what went wrong with my bread, but it turned out really dry. I followed the recipe exactly, so I'm not sure what happened.
Sindy mumba
[email protected]This bread is not worth the effort. It's bland and the dandelion pesto is overpowering.
Md Muslim
[email protected]This bread is a bit too dense for my taste, but the flavor is good. I think I'll try using a different flour next time.
MR ADiL
[email protected]I'm always looking for new ways to use dandelion leaves, and this recipe is a winner! The bread is light and fluffy, and the dandelion pesto is a great way to add some extra flavor.
Shakil Vai
[email protected]This is a great recipe for using up dandelion leaves. The bread is flavorful and the pesto is a nice addition.
Michael Norman
[email protected]This bread is a bit of work to make, but it's worth it! The end result is a beautiful and delicious loaf of bread.
Abdul Haq
[email protected]I was hesitant to try this recipe, but I'm so glad I did! The bread is delicious and the dandelion pesto is incredible. I'll definitely be making this again.
Hector Mendez
[email protected]This bread is amazing! I love the unique flavor of the dandelion leaves. It's definitely a new favorite.
Evie Elsom
[email protected]Just made this bread and it turned out great! The dandelion pesto is especially delicious. I'm so glad I tried this recipe.
Akua Afiriyie
[email protected]This dandelion leaf swirl bread is a delightful surprise! The bread is soft and fluffy, with a slightly nutty flavor from the dandelion leaves. The swirl of dandelion pesto adds a pop of flavor and color. I'll definitely be making this bread again!