How To make Lavender Herb Bread
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. 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. -----
How To make Lavender Herb Bread's Videos
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RECIPES:
BLACKBERRY LAVENDER SCONES | HYGGE BAKING | BEX MASSEY
HYGGE BAKING | BLACKBERRY LAVENDER SCONES
RECIPE
2 and 1/4 cups plain flour
1/2 cup sugar
1/2 tbsp baking powder
1/2 tbsp culinary lavender (try Waitrose if you’re struggling to get it)
1/2 cup double cream
120g unsalted butter
1 egg, beaten
1 cup fresh blackberries
To serve:
Berry jam – blackberry, blueberry or black cherry are best
Clotted cream
A few hours before baking, weigh out butter and then freeze to make grating easier.
Preheat oven to 200C and grease a large baking tray with butter or line it with greaseproof paper.
1 Pour the double cream into a pan and add the ½ tablespoon of lavender to it.
2 Gently heat the cream then set aside and leave to infuse for 10 minutes.
3 Whisk plain flour, sugar and baking powder together in a large bowl.
4 Grate butter with a cheese grater over the flour mixture.
5 Use your thumb and forefingers to rub the butter and flour mixture together, until it resembles breadcrumbs or ground almonds.
6 Pour the beaten egg and cooled lavender cream on to the flour mixture and cut together using a knife or a spatula.
7 Turn the blackberries until the dough using your hands, but be careful not to overmix the dough. Depending on how juicy your blackberries are, you may need a little more flour when patting into a dough.
8 Turn the dough on to a floured board and shape into a round, 8/20cm disc. The dough should be around 1.5/4cm thick.
9 Cut the dough into 8 equal sized triangles using a pizza cutter or knife and gently pull them apart from each other so they don't touch.
10 Brush the triangles with a little bit of double cream or milk to help them crisp up and scatter with a little sugar.
11 Bake for 20-25minutes, but check them if they smell ready at the 20 min mark. They should be starting to lightly brown on the top and cooked in the middle, but still soft. Set aside to cool.
12. Slice open and top with berry jam and clotted cream.
Enjoy!
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