Lavender Bread Recipe #1

3 1/4 teaspoons active dry yeast
1 cup lukewarm water (120F)
1 cup buttermilk1/3 cup olive oil
1/4 cup fresh lavender blossoms, finely chopped
1 tablespoon salt
1 teaspoon salt6 3/4 cups all-purpose flour
coarse salt, for sprinkling on loaves
spray bottle filled with cold water, for spritzing loaves

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, 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.

Once dough has risen, place it 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.

Slash the top of each loaf with a serrated knife.
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.

Lavender Bread Recipe #2

Makes: 1 Loaf

1 pk Active dry yeast
1/4 c Warm water
1 c Low-fat cottage cheese
1/4 c Honey
2 tb Butter
1 ts Dried lavender buds
1 tb Fresh lemon thyme
1/2 tb Fresh basil; finely chopped
1/4 ts Baking soda
2 Eggs
2 1/2 c Unbleached flour
Butter

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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" There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.” – author Henry James
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Lavender Drop Cookies

Makes: 36 cookies
12 sprigs fresh lavender
1/2 cup butter
1/2 cup granulated sugar, or 1/4 cup Agasweet Lavender
1 teaspoon vanilla
pinch of salt
grated rind of 2 lemons
2 tablespoons lemon juice
2 eggs, lightly beaten
2 cups flour
2 1/2 teaspoons baking powder
hazelnuts to decorate


Preheat oven at 350°F. Lightly grease cookie sheet. Peel off lavender florets. Cream butter and sugar.

Add lemon zest, juice and vanilla. Beat in egg. Blend in dry ingredients. Dough will be sticky.

Drop by teaspoon onto the cookie sheet. Top with hazelnuts. Bake 15 minutes until light gold.

Lavender Currant Scones

2 cups Pastry flour
1/4 cup baker's sugar
1 Tbsp. baking powder
1/4 tsp. salt (coarse kosher salt)
1/3 cup cold butter, cut into pieces
1 cup heavy whipping cream
1 tsp. orange zest
1 tsp. dried lavender or 2 tsp. fresh lavender
1/2 cup currants
2 Tbsp. whipping cream or 1 egg white (beaten)



Preheat oven to 375. Combine flour, sugar, baking powder & salt together (sift). Use a pastry blender and add the cold butter until the consistency is coarse and crumbly.

Add 1 cup whipping cream, stirring just until moistened. Now add the half cup of currants, lavender, and orange zest.


Turn out on lightly floured surface, and knead 4 or 5 times (don't overwork your dough). Chill for 30 min. Roll out 3/4 inch thick and cut with round biscuit cutter. Place each scone about 2 inches apart on a non-stick baking sheet that has been covered with parchment paper. Brush the tops of the scones with the remaining 2 Tbsp. of whipping cream or egg white. Sprinkle with sugar and a few lavender flowers. Bake at 375 for 15 min. or until golden brown. Serve warm with Devonshire cream and jam. Yields: 1 dozen.