Kitchen Table: Lavender Herb Bread

| February/March 1994

This recipe combines savory herbs and lavender for a bread with an unusual flavor. It makes one large round loaf or ten individual dinner rolls.

• 1 package active dry yeast
• 1/4 cup warm water
• 1 cup low-fat cottage cheese
• 1/4 cup honey
• 2 tablespoons butter
• 1 teaspoon dried lavender buds
• 1 tablespoon fresh lemon thyme
• 1/2 tablespoon finely chopped fresh basil
• 1/4 teaspoon baking soda
• 2 eggs
• 2 1/2 cups 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-quart round casserole or ten 4-inch individual pie tins. Let rise 30 to 40 minutes, or until doubled in bulk. Bake at 350°F 1 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.

—Joyce Ellenbecker, Anaheim, California

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