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.
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.