Lavender Bread Recipes

LAVENDER BREAD

Steps:

• 1. Preheat oven to 325°F Grease and flour a 9x5 inch loaf pan.
• 2. Combine milk and lavender in a small saucepan over medium heat
• 3. Heat to a simmer, then remove from heat and allow to cool slightly.
• 4. In a medium bowl, cream together the butter and sugar until smooth.
• 5. Beat in the eggs until mixture is light and fluffy.
• 6. Combine flour, salt, baking powder, then stir into the creamed butter/sugar mixture alternately with the lavender milk until just blended.
• 7. Pour mix into prepared pan. Bake for 45-50 minutes or until toothpick or fork inserted into top of loaf comes out clean. Cool in pan on a wire rack.

ROMANTIC ROSEMARY OR LAVENDER BREAD

Steps:

• Combine yeast and lukewarm water until well blended and let sit about 10 minutes- it should look foamy and thick (if your water was too hot or your yeast is bad, it will not get foamy and you'll need to start over).
• Combine buttermilk, oil, rosemary (or lavender), 1 Tbsp plus 1 tsp salt in a mixer bowl, then add the yeast mixture and combine well.
• Add flour gradually, beating slowly until enough flour has been added to form a dough ball that leaves the sides of the bowl in one mass.
• Dump any remaining flour onto a flat surface, dump dough onto that surface, and with floured hands knead dough until smooth and elastic, about 5-10 minutes.
• Set dough into a large greased bowl, flip dough over to grease both sides, cover with plastic wrap and set in a warm place to rise until doubled in bulk- about 1 1/2 hours.
• On dough has risen, place dough onto a floured surface and cut into equal halves and form each half into a round loaf shape.
• Set loaves onto a large greased baking sheet dusted with cornmeal.
• Cover with a clean, slightly damp towel and let rise 1 hour.
• Preheat oven to 425 degrees F.
• Using a serrated knife, slash the top of each loaf with an asterisk (*) pattern and sprinkle each with a little coarse salt (optional).
• Bake in center of the preheated oven for 15 minutes, spritzing occasionally (at least 2-3 times).
• Continue baking another 45-55 minutes (no more spritzing) or until the loaves sounds hollow when rapped on the bottom and they appear golden brown.
• Let cool on racks completely.