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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I make this tea bread when the lavender is in bloom. Try it with fresh strawberry slices on top. Ingredients:
3/4 cup milk |
3 tablespoons finely chopped fresh lavender |
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 |
Directions:
1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 inch loaf pan.
2. 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.
3. 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.
4. 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.
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