Tuesday, October 09, 2007

By Popular Demand

The buttermilk-lavender bread is, briefly, made by taking a white bread recipe and using half water, half buttermilk for the liquid and mixing in the leaves from 2-4 sprigs of fresh lavender.

Add 1 packet yeast to 1/4 C warm water, and add 2 Tbs sugar, honey, etc and 2 tsp salt. When the yeast is foamy, add 1 C warm water, 1 C warm buttermilk, 2 Tbs butter (softened), and some flour. Let the mixer attack it for a while. Add the leaves of 2-4 sprigs of fresh lavender and enough more flour that the dough holds together like it should. Give the mixer another shot at it.

Let it go through the whole rise, punch down, second rise, form loaves, rise again thing.

Preheat oven to 450F. Bake for 10 minutes. Turn oven down to 375F and bake 30 more minutes. (Or until a thermometer jabbed into the loaf reads almost 200F.) Optional: for a crispier crust, take the loaf out of the pan part way through baking and let it finish baking just sitting on the oven rack.