Buttermilk Bread With Lavender (Bread Machine) |
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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 30 |
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Beth Hernsberger; When using fresh lavender for baking, use the inner petals or corollas, rather than the entire flower head, which is tough and woody. Ingredients:
1/3 cup water |
3/4 cup buttermilk |
3 tablespoons olive oil |
3 cups bread flour |
2 tablespoons finely chopped fresh lavender leaves |
1 teaspoon finely chopped fresh lavender flowers |
1 small lemon, zest of |
1 tablespoon gluten |
1 1/2 teaspoons salt |
2 teaspoons fast rising yeast (or 2 1/2 t. bread machine yeast) |
1/2 cup water |
7/8 cup buttermilk |
1/4 cup olive oil |
4 cups bread flour |
3 tablespoons finely chopped fresh lavender leaves |
1 1/4 teaspoons finely chopped fresh lavender flowers |
1 small lemon, zest of |
1 tablespoon gluten, plus |
1 teaspoon gluten |
2 teaspoons salt |
2 1/4 teaspoons fast rising yeast (or 2 3/4 t. bread machine yeast) |
Directions:
1. Place all ingredients in the pan according to the manufacturer’s directions.
2. Set crust on dark and program for the Basic cycle; press Start.
3. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
4. Let cool to room temperature before slicing.
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