Common dandelion that produces Dandelion Lear is called Taraxacum officianle in Latin. It is very common throughout the world, to the point that they are considered a weed. The leaves of these herbs are gathered in the spring season and then dried for use. The dried herbs are naturally high in potassium salts.
Try and enjoy this Dandelion Leaf Swirl Bread.
- 1/4 cup olive oil
- 1/2 cup minced garlic
- 1lb dandelion leaves, chopped
- salt and ground black pepper to taste
- 8oz freshly grated mozzarella cheese
- 5oz freshly grated Parmesan cheese
- 3 cups lukewarm water
- 4 Tbsp honey
- 3 Tbsp active dry yeast
- 5 cups all purpose flour
- 1 1/2 tsp salt
- 3 cloves garlic, finely minced
- 3 Tbsp butter, melted
- 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 think. 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 set in a warm location to rise, about 20 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- 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.