LAVENDER BREAD
A relative of mint, lavender is an aromatic plant with violet flowers and pale green leaves. Both the flowers and leaves can be used to…
A relative of mint, lavender is an aromatic plant with violet flowers and pale green leaves. Both the flowers and leaves can be used to add their flavor to a salad. The leaves are used to make herb tea and in baking, such as this recipe. In the summer heat, you might even try an iced lavender tea.
Please email if you have a favorite lavender recipe; my email is brencook4u@aol.com.
Ingredients:
? cup milk
3 Tbs. finely chopped fresh lavender
6 Tbs. butter, softened to room temperature
1 cup white sugar
2 eggs, slightly beaten
2 cups all purpose flour
1 ? tsp. baking powder
? tsp. salt
DIRECTIONS:
1. Preheat oven to 325 degrees. Grease and flour 9×5-inch loaf pan.
2. Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat; allow to cool slightly.
3. In a medium bowl, cream together the butter and the sugar until smooth. Beat in the eggs until the mixture is light and fluffy. Combine the flour, baking powder and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan.
4. Bake for 50-60 minutes in a preheated oven or until wooden toothpick inserted in center comes out clean.
5. Remove from oven and run a case knife along sides of pan. Cool in the pan on wire rack. Remove from pan and enjoy.
Tip: I added 1 Tbs. finely chopped dried rose petals to this recipe.
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