It is summertime and the flowers are in full bloom. During this time, I enjoy seeing the beautiful blooms on the different plants all around me. This summer, I decided to include some edible flowers in some of my recipes.

For this Floral Challah Bread, I used Pentas blooms and Rosemary sprigs. I find beauty in the simple things that God has put around me. And I like using flowers and herbs in my everyday life. Here is how to make this beautiful bread.


The Ingredients

3 Sprigs of rosemary

10-12 Edible flower blooms

3 cups All purpose flower

1/2 cup Granulated sugar

2 Tsp Baking powder

7 g Dry active yeast

6 Tbsp Vegetable oil

1 1/2 Tsp Salt1 cup Warm water

3 Tbsp Warm water


-Combine 1 cup warm water, a pinch of sugar and yeast in a bowl. Let it sit until it blooms.

-Add 2 Tbsp oil after the yeast blooms and combine.

-Combine baking powder, 3 Tbsp oil and 3 Tbsp warm water in a medium sized bowl.

-In a separate bowl, combine salt, sugar and flour.

-Add the yeast mixture and the baking powder mixture to the flour mixture. Mix with a spoon and then use your hands to start forming the dough.

-While gently mixing the dough, you can add a little flour to prevent the dough from being too wet. 

-When the dough becomes smooth and properly formed, place dough inside a greased bowl and cover with a damp cloth.

-Let it sit until the dough doubles in size- about two hours.

-After it has doubled in size, gently knead the dough on a floured surface in order to release some of the air from the dough. 

-Do not knead the dough too much, as will become too tough.

-Wash and dry your herbs and flowers. 

-Gently press the flowers and herbs onto the dough. You can use a little water to damp parts of the flowers and herbs to make them stick to the dough.

-Place the dough in a prepared baking pan. Brush the dough with oil and bake at 325F for about 20-25 minutes.

I hope you will have fun making this bread.


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