Lavender Herb Bread

Lavender Herb Bread

Lavender Herb Dinner Rolls

My aunt and I visited the Willowfield Lavender Farm in Mooresville, IN this past weekend.  The rows of lavender blooming were beautiful, and smelled delicious.  The Lavender-Raspberry tea and Lavender cookies were heavenly and available for purchase.  I bought a few bags of dried lavender petals, and began brainstorming culinary ideas. (www.willowfieldlavender.com)

Incorporating other herbs from my garden with the dried lavender was the goal.  I decided to bake a loaf of Lavender Herb Bread.  This was my first time cooking with Lavender, and I was very satisfied with the sweet and savory flavors of this bread.   The bread was enjoyed the next morning toasted with an egg,  and for a tasty veggie sandwich at lunch.

Lavender Herb Bread:

• 1 tsp dried lavender buds
• *1 Tbsp fresh lemon thyme
• *1/2 Tbsp fresh basil, finely chopped
• *1/2 Tbsp fresh rosemary, finely chopped
• 1 pk active dry yeast
• 1/4 c. warm water
• 1 c. low-fat cottage cheese
• 1/4 c. honey
• 2 Tbsp butter, room temp.
• 1/4 Tbsp baking soda
• 2 1/2 c. unbleached flour
• 2 eggs, room temp.
• extra butter for brushing

Directions:

In a small bowl, dissolve yeast in water. In a larger bowl (or stand mixer bowl), mix together the cottage cheese, honey, butter, herbs, baking soda and eggs.  Stir in the yeast mixture. Gradually add flour to form a stiff dough (1/2 cup at a time), beating well after each addition.  Cover with a towel and let dough rise about 1 hour or until doubled in bulk.

Stir the dough down with a spoon.  Place in a well-buttered 1 1/2 to 2 qt. casserole dish or ten individual pie tins (which make great dinner rolls).  Let dough rise again 30 to 40 minutes, or until doubled in bulk.

Bake at 350˚ F for one hour for a large loaf, 20 to 30 minutes for small loaves.  Remove from oven and turn onto a rack, brush the top(s) with soft butter and let cool.

Yield: 1 round loaf or 10 individual dinner rolls

*items from Midwest Vegetarian Garden

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