Yield: 1 Servings
|4 cups||White; unbleached flour|
|1 teaspoon||Lavender (available at specialty grocery stores) or you may use 1 teaspoon of Herbs de Provence|
|8 ounces||Warm nonfat milk; heated to 85 degrees|
|1 tablespoon||Fresh yeast|
|2 \N||Whole eggs; beaten|
Add yeast to the water and honey and let it sit in a warm place until foamy, then add the beaten eggs. Combine wet and dry ingredients and knead for 8 minutes. Set in a warm place and allow the dough to rise until it doubles in volume. Then, punch down and form into desired shape. Let the dough mixture rise again until it has doubles in size and bake at 350 degrees for 25-30 minutes. Baking time will vary depending on the shape and size of the loaf. It is done when it looks light brown and sounds hollow when tapped.
Yield: 2½ pound loaf, 26 slices. Per 1 ½ ounce slice: Calories 99; Fat ⅘ gm; Saturated Fat ⅕ gms; Cholesterol 16 mgs' Sodium 93 mgs; Carbohydrate 20 gms; Dietary fiber 1 gm; Sugar 1 gm; Protein 3 gms. This recipe is 7% fat. Posted to Bakery-Shoppe Digest V1 #196 by Simps <c.simpson@...> on Aug 19, 1997