This is a great way to introduce kids to wildcrafting. Send them out to collect a bowl of dandelion flowers. Be sure the area hasn’t been sprayed with pesticides. Rinse the flowers under cold running water; this will make them close up a bit, the easier to remove the petals. Pinch the blossoms where they join the stem, and then pluck or cut the petals off, discarding the green. It takes LOTS of flowers to make 2/3 cup of petals!
- 2/3 cup dandelion petals
- 1 cup milk
- 1 packet active dry yeast
- ½ cup warm water
- 1/3 cup honey
- 2 teaspoons salt
- ½ cup softened butter
- 2 eggs
- 5–6 cups flour
- Heat dandelion petals and milk in a saucepan until scalding. Remove from heat and allow to cool until just warm to the touch, then combine dandelion milk in a mixing bowl with water, yeast, and honey. Let rest until it begins to foam.
- Beat in butter, eggs, and salt, adding flour 1 cup at a time until dough forms. Pour dough onto a floured surface and knead until elastic. Put dough ball into an oiled bowl, rolling around to coat, cover, and let rise for 1–2 hours until doubled in size. Line two bread pans with parchment paper. Turn dough out onto floured surface, and punch down for a second kneading. Cut dough in half and put halves in your bread pans. Let rise again until doubled. Preheat oven to 425°
- Bake for 25–30 minutes. Cool before serving with honey and butter
Sara Calvosa Olson is a Karuk writer living with her soulmate, raising two large teenage sons. She has a regular column in News From Native California that explores California Indian foodways and reconnection to traditional Indigenous ingredients. Chími nu’am! (Let’s eat!)