Lavender herb bread

1 loaf

Ingredients

QuantityIngredient
1packActive dry yeast
¼cup;Warm water
1cupLow-fat cottage cheese
¼cupHoney
2tablespoonsButter
1teaspoonDried lavender buds
1tablespoonFresh lemon thyme
½tablespoonFresh basil; finely chopped
¼teaspoonBaking soda
2Eggs
cupUnbleached flour
Butter

Directions

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.