Himmingbird Bread

Hummingbird Bread

1 package dry yeast
1/4 cup warm water
2 tbls. margarine
1/2 tsp. honey
4 cups flour
1 cup bee balm flowers (the outer soft petals)
1 cup water at room temperature
1 egg, slightly beaten

Dissolve yeast in warm water in mixing bowl. Add margarine and honey; mix thoroughly. Add flour and flower petals alternately with water; beat down after each addition. Knead the last of the flour/flowers mixture into the dough by hand.

Shape into a ball and place in a greased bowl, turning once to oil all surfaces. Cover with a damp towel; allow to rise in a warm place until doubled in bulk.

Punch dough down; turn onto lightly floured board and knead for 5 minutes. Divide dough in half and shape into two round loaves. Place loaves 4 inches apart on a greased cookie sheet and cover with a damp towel. Allow to rise for 30 minutes. Brush top with beaten egg white and spread more bee balm blossoms that have been dipped in the egg white over top of the bread.

Bake in a preheated 400' F oven for 45-50 minutes, or until loaves are lightly browned.

This bread is best when allowed to rest in the refrigerator overnight. It's crumbly texture makes it difficult to use for sandwiches, but thick slices are delicious when toasted and served with a favorite spread.

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