LAVENDER HERB BREAD
From grizzlybear 16 years agoIngredients
- 1 pk active dry yeast shopping list
- 1/4 c Warm water shopping list
- 1 c Low-fat cottage cheese shopping list
- 1/4 c honey shopping list
- 2 tb butter shopping list
- 1 ts Dried lavender buds shopping list
- 1 tb fresh lemon thyme shopping list
- 1/2 tb Fresh basil; finely chopped shopping list
- 1/4 ts baking soda shopping list
- 2 eggs shopping list
- 2 1/2 c unbleached flour shopping list
- butter shopping list
How to make it
- 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 1 1/2 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.
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