LAVENDER TEA BREAD
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
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
COTTAGE CHEESE LAVENDER HERB BREAD (ABM)
A very unusual and delicious bread recipe! You could call this a high protein bread. No one can guess that cottage cheese is in this bread. Found on Whatscookingamerica.
Provided by Annacia
Categories Yeast Breads
Time 1h55m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Place all ingredients except cornmeal in bread pan of your bread machine as manufacturer reccomenda. Select dough setting and press start.
- When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray. Form dough into an oval, cover with a plastic wrap and let rest for 10 minutes.
- After resting, turn dough bottom side up and press to flatten. For baguettes (long, slender) or boules (round), divide the dough into 2 pieces and shape. For baguettes, fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
- Place on a jelly roll pan dusted with cornmeal. Cover and place in a warm spot to rise until the dough is doubled in bulk, approximately 30 to 50 minutes (depending on how warm your room is).
- Oven Rising:.
- Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit.
- Cool or Refrigerator Rise:.
- If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise. A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours. I usually do this after the first rise and the dough has been shaped into a loaf.
- Preheat oven to 400 degrees. After rising, slash or score the loaves with a very sharp knife making three 1/2-inch deep diagonal slashes. Bake for 20 minutes or until nicely browned and hollow sounding when tapped.
GLUTEN-FREE HAZELNUT BREAD (ABM)
Based on a recipe from my Cuisinart's Convection Bread Maker Recipe Booklet. This is for the large (2 pound) loaf. Measurements for the medium (1 ½ pound) loaf are in parentheses.
Provided by mersaydees
Categories < 4 Hours
Time 2h54m
Yield 1 Loaf
Number Of Ingredients 15
Steps:
- Fit the bread pan with the kneading paddle.
- Add milk, butter, maple syrup, eggs and cider vinegar to the bread pan.
- Add all remaining ingredients, except yeast, to medium-sized bowl and stir together. Add to bread pan.
- Add yeast to bread pan and place in the Cuisinart Convection Bread Maker.
- Press Menu and select Gluten Free.
- Select dough size.
- Press start to mix, knead, rise, and bake.
- Tip: For best results, while dough is kneading, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients.
- When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread is easier to slice when cool.
FRENCH BREAD WITH ROASTED GARLIC AND A HINT OF LAVENDER!!!
French bread with a hint of Lavender. Goes great with roast meats to soak up the juices or just put butter or cheese on it or dip into olive oil and share with your Loved one! Use the bread machine to make and baked in the oven. Follow your bread machine directions. If you don't have a french bread setting just remove dough from the machine before the final rising stage and shape as directed.
Provided by Rita1652
Categories Yeast Breads
Time 1h
Yield 2 savory loafs, 12 serving(s)
Number Of Ingredients 11
Steps:
- Add water to the machine following with the rest of the ingredients as listed. Be sure not to have the salt (place salt in a corner)and yeast touch.
- Use the french bread setting press start.
- When the dough cycle has finished remove dough from machine place it on a floured work surface.
- Punch down divide into 2.
- Start with one rolling into 7-8 X 3 inches. Fold one third up lengthwise and one third down then press. Repeat twice more letting the dough rest in between foldings.
- Gentle roll and stretch each piece to 11-13 inch loaf.
- Place loaf on a lightly floured bread pan so it will keep its shape while rising.
- Cover with lightly oiled plastic wrap and rise for 30-45 minutes in a warm place.
- Slash tops with a sharp knife.
- Sprinkle with more herbs and coarse salt.
- For a glaze you can brush the bread before sprinkling with an egg wash!
- Or leave as directed for a rustic look.
- Place into a preheated oven at 450 degrees. In a pan below add a hand full of ice cubes. Bake until golden brown for about 15-20 minutes.
- Transfer to wire rack and cool.
Nutrition Facts : Calories 159, Fat 0.5, SaturatedFat 0.1, Sodium 293.2, Carbohydrate 33, Fiber 1.6, Sugar 0.5, Protein 5
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