Give a regular artisan bread recipe a whole new look, taste, and feel, by incorporating edible flowers and herbs into the mix! that's right, you heard us...flowers. One of my favorite ways to incorporate edible flowers into my diet is by adding it to a bread mix. Not only will it give you bread a beautiful new taste, but it will make any loaf look Instagram ready.
Here's what you need:
3.5 cups of all purpose flour
2 teaspoons active yeast
2 teaspoons of salt
1.5 cups luke warm water
Fresh Basil (to taste)
1/8 cup Julianne sun dried tomatoes
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
In a large un-greased mixing bowl, whisk the flour, yeast, salt, sundried tomatoes, fresh rosemary, basil, and thyme together. Pour in the luke warm water and gently mix together. Shape into a ball and cover tightly with plastic wrap.
place dough in a warm area to rise for 2 hours.
lightly grease a cast iron skillet. Place dough in skillet, and work the dough to the outer edges of the skillet. Loosely cover and allow to rest for 45 minutes.
During this 45 minutes, preheat the oven to 475°F.
When ready to bake, gently arrange and press in each of the flowers, chive blossoms, and shiso blossoms, and using a paint brush, gently brush your choice of a plant based milk over each flower (this will help them to stay in place.
Place the pan on a higher rack and bake for 30 minutes, or until the crus is golden brown, and the bread sounds hollow when you tap on the bottom of the loaf.
Remove the bread from the oven and allow to cool for at least 5 minutes before slicing and serving.
Take a moment to let your friends oooo and ahh over the beauty :)
Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 10 days.