A dandelion oil infusion is not necessary in this recipe, you can just use any unflavored vegetable oil, but the oil adds a lovely yellow hue to the bread--and more nutrition. To make dandelion oil pick dandelion flowers and dry them thoroughly by spreading them on a baking sheet. Leave them alone for a week. Then pack the flowers into a jar and cover with any edible oil of your choice (I use grapeseed oil). Make sure the flowers are thoroughly dry when they go into the jar and they are covered by the oil to prevent any mold formation. Leave the jar alone for two weeks (except to shake it occasionally) then filter the oil through a cheesecloth or coffee filter. It should have a lovely yellow hue. You can also do a quicker infusion by placing the jar of dandelion flowers and oil in a double boiler or bain marie and letting the oil and flowers infuse for an hour before straining.