Lavender herb bread
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Lavender herb bread
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Last updated 6/12/2012 1:21:44 AM. Recipe ID 54071. Report a problem with this recipe.
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      Title: Lavender herb bread
 Categories: Breads, Cheese/eggs, Companion, Flowers, Harned 1994
      Yield: 1 Loaf
 
      1 pk Active dry yeast
    1/4 c  ;Warm water
      1 c  Low-fat cottage cheese
    1/4 c  Honey
      2 tb Butter
      1 ts Dried lavender buds
      1 tb Fresh lemon thyme
    1/2 tb Fresh basil; finely chopped
    1/4 ts Baking soda
      2    Eggs
  2 1/2 c  Unbleached flour
           Butter
 
  In a small bowl, dissolve yeast in water.
  
  In a larger 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, beating well after each addition.
  Cover and let rise about 1 hour, or until doubled in bulk.
  
  Stir the dough down with a spoon.  Place in a well-greased 1 1/2 or 2
  qt. casserole or ten 4" individual pie tins. Let rise 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.  When done, turn onto a rack, brush top(s) with soft
  butter, and let cool.
  
  Yield: 1 large round loaf or 10 individual dinner rolls.
  
  From Joyce Ellenbecker/Anaheim, CA in "The Kitchen Table: Where Herbs
  and Spices Make the Difference" column in "The Herb Companion."
  February/March 1994, Vol. 6, No. 3. Pg. 64. Typed for you by Cathy
  Harned.
 




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Recipe ID 54071 (Apr 03, 2005)

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