Ward House

Bread & Dandelion wine

Most of you already know what an incredible resource dandelions are. Yes, I grew up thinking these were just aggravating weeds until someone said weeds were just herbs growing where you did not want them. There are numerous links to ways to prepare these highly nutritious greens and I decided to try my hand at dandelion wine using this recipe. Joyce Ann seems to be on the same wave length as she posted some wonderful sounding dandelion recipes here.

Yesterday Ashley and I picked the blooms, pulled out the petals and starting them soaking. Tomorrow I will boil and bottle. Now this is not for the in-a-hurry drinkers; It’ll be at least a year before we will get to taste.

I have posted in the past about baking bread and then switched out to biscuits. Baking bread at home has turned out very well and yet now I appear to be challenged on how to store these items so mold or dry air do not make them inedible (worms love it though!). I’d rather not use plastic and it appears that there are several non plastic items to choose from: wood, metal, stone or paper (if crusty bread). Ronnie has some wicked carpentry skills and I plan to ask him to make one like this. If I ever decided that plastic was ‘ok’, this is what I would make! Soulemama has a great post about cloth bread bags here.

Now that I have a way to store it, finding a bread recipe that we are all happy with is the next challenge. I found, what I thought, was a cool pumpernickel recipe and though it started out well, once it started to bake, the top kinda fell. =/ This almost no knead recipe looks worthy of a try.

Almost Posie’s No-Knead Bread


2 cups all-purpose flour
¼ cup oat bran
¼ cup ground flax seed
¼ cup brown sugar
1 Tbsp salt
2 packages dry yeast (or 4½ tsp if you buy your yeast in bulk)
1 cup water
1 cup milk
¼ cup vegetable oil
1 egg
2 cups additional flour


Combine the first 6 ingredients in a large bowl and set aside.

Combine the water, milk, and vegetable oil. Heat the liquids until warm, then mix in the egg.

Stir the liquids into the flour mixture. Beat for 3 minutes, vigorously by hand or on medium speed with a mixer, then stir in the remaining flour by hand.

Cover the bowl and let the dough rise for 50 minutes, until doubled in bulk. Stir it down, then spoon into a well-greased 6″ x 9″ loaf pan.

Bake at 350°F for 30 to 40 minutes.


NOTE: made this bread tonite and if you do not have oat bran, just toss some old fashion oats into the blender and make your own! Oh, and I forgot to throw in the Flax seed. Seems to have turned out ok. =)


April 19, 2009 - Posted by | Cooking, recipes

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