lavender herb bread

1 loaf
1 pack Active dry yeast
¼ cup ;Warm water
1 cup Low-fat cottage cheese
¼ cup Honey
2 tablespoons Butter
1 teaspoon Dried lavender buds
1 tablespoon Fresh lemon thyme
½ tablespoon Fresh basil; finely chopped
¼ teaspoon Baking soda
2½ cup Unbleached flour

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 1½ 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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