Romantic Rosemary Or Lavender Bread Recipes

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LAVENDER BREAD



Lavender Bread image

The lavender makes your kitchen smell amazing, and the bread is perfect for breakfast or brunch. I found this online, but can't seem to find a good recipe to post.

Provided by lizwindow

Categories     Breads

Time 1h10m

Yield 1 loaf, 6-8 serving(s)

Number Of Ingredients 8

3/4 cup milk
3 tablespoons chopped dried lavender (found at Whole Foods or Central Market)
6 tablespoons butter, softened
1 cup white sugar
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Steps:

  • 1. Preheat oven to 325°F Grease and flour a 9x5 inch loaf pan.
  • 2. Combine milk and lavender in a small saucepan over medium heat
  • 3. Heat to a simmer, then remove from heat and allow to cool slightly.
  • 4. In a medium bowl, cream together the butter and sugar until smooth.
  • 5. Beat in the eggs until mixture is light and fluffy.
  • 6. Combine flour, salt, baking powder, then stir into the creamed butter/sugar mixture alternately with the lavender milk until just blended.
  • 7. Pour mix into prepared pan. Bake for 45-50 minutes or until toothpick or fork inserted into top of loaf comes out clean. Cool in pan on a wire rack.

ROMANTIC ROSEMARY OR LAVENDER BREAD



Romantic Rosemary or Lavender Bread image

Adapted from Gourmet magazine. I have had this one in my files for ages and decided to share. This is a great choice for a dinner party or a romantic meal. I tried this with dried herbs and used half the amount when fresh was not available (Herbes de Provence is also a nice choice - again, using half the amount as the fresh). Prep time includes 30 minutes of actual prep work and the rest of the time is rising time. This makes two round loaves, about 10 slices per loaf.

Provided by HeatherFeather

Categories     Yeast Breads

Time 4h15m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 11

3 1/4 teaspoons active dry yeast
1 cup lukewarm water (120F)
1 cup buttermilk
1/3 cup olive oil
1/4 cup fresh rosemary or 1/4 cup fresh lavender blossoms, finely chopped
1 tablespoon salt
1 teaspoon salt
6 3/4 cups all-purpose flour (approximately)
yellow cornmeal, as needed
coarse salt, for sprinkling on loaves (optional)
spray bottle filled with cold water, for spritzing loaves

Steps:

  • Combine yeast and lukewarm water until well blended and let sit about 10 minutes- it should look foamy and thick (if your water was too hot or your yeast is bad, it will not get foamy and you'll need to start over).
  • Combine buttermilk, oil, rosemary (or lavender), 1 Tbsp plus 1 tsp salt in a mixer bowl, then add the yeast mixture and combine well.
  • Add flour gradually, beating slowly until enough flour has been added to form a dough ball that leaves the sides of the bowl in one mass.
  • Dump any remaining flour onto a flat surface, dump dough onto that surface, and with floured hands knead dough until smooth and elastic, about 5-10 minutes.
  • Set dough into a large greased bowl, flip dough over to grease both sides, cover with plastic wrap and set in a warm place to rise until doubled in bulk- about 1 1/2 hours.
  • On dough has risen, place dough onto a floured surface and cut into equal halves and form each half into a round loaf shape.
  • Set loaves onto a large greased baking sheet dusted with cornmeal.
  • Cover with a clean, slightly damp towel and let rise 1 hour.
  • Preheat oven to 425 degrees F.
  • Using a serrated knife, slash the top of each loaf with an asterisk (*) pattern and sprinkle each with a little coarse salt (optional).
  • Bake in center of the preheated oven for 15 minutes, spritzing occasionally (at least 2-3 times).
  • Continue baking another 45-55 minutes (no more spritzing) or until the loaves sounds hollow when rapped on the bottom and they appear golden brown.
  • Let cool on racks completely.

Nutrition Facts : Calories 192.8, Fat 4.2, SaturatedFat 0.7, Cholesterol 0.5, Sodium 479.6, Carbohydrate 33.1, Fiber 1.4, Sugar 0.7, Protein 5

LAVENDER TEA BREAD



Lavender Tea Bread image

I make this tea bread when the lavender is in bloom. Try it with fresh strawberry slices on top.

Provided by SHIKAIRI

Categories     Bread     Quick Bread Recipes

Time 1h5m

Yield 12

Number Of Ingredients 8

¾ cup milk
3 tablespoons finely chopped fresh lavender
6 tablespoons butter, softened
1 cup white sugar
2 eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 inch loaf pan.
  • Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.
  • In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg 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.
  • Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack.

Nutrition Facts : Calories 211.6 calories, Carbohydrate 33.6 g, Cholesterol 47.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 169 mg, Sugar 17.5 g

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