Lavender Herb Bread
In a small bowl, dissolve yeast in water.
1 pkg. Active dry yeast
1/4 c Warm water
1 c Low fat cottage cheese
1/4 c Honey
2 tbls. Butter
1 tesp. Dried lavender buds
1 tbls. Fresh lemon thyme
1/2 tbls. Fresh basil; finely chopped
1/4 tesp. Baking soda
2 1/2 c Unbleached flour
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.
2/3 cup milk
3 cups bread flour
1 1/2 teaspoons salt
2 1/2 tablespoons white sugar
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon dried marjoram
1 1/2 tablespoons margarine
2 teaspoons active dry yeast
Mix all ingredients in order. Place in bread pan. Baker at 350
for 1 hour. May also be made in a bread machine in the order
suggested by the manufacture. Select Basic or White Bread
History of Herbs
Herbs for Beginners
Drying & Preserving Herbs
Indoor Herb Gardening
Hints & Tips
Oil and Vinegar
Share your Recipes with others!!