Lavender Herb Breadbreads, cheese/eggs 1 pkg active dry yeast 1/4 cup ; warm water 1 cup low-fat cottage cheese 1/4 cup honey 2 tablespoon butter 1 teaspoon dried lavender buds 1 tablespoon fresh lemon thyme 1/2 tablespoon fresh basil; finely chopped 1/4 teaspoon baking soda 2 eggs 2 1/2 cup unbleached flour 1 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. From Joyce Ellenbecker/Anaheim, CA in "The Kitchen Table: Where Herbs and Spices Make the Difference" column in "The Herb Companion." February/March 1994, Vol. 6, No. 3. Pg. 64. Typed for you by Cathy Harned. |
