LAVENDER HONEY LOAF
Make and share this Lavender Honey Loaf recipe from Food.com.
Provided by dicentra
Categories Yeast Breads
Time 2h5m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Combine 1 teaspoon water and egg a small bowl, stirring with a whisk. Reserve 1 tablespoon egg mixture.
- Dissolve honey and yeast in warm water in a large bowl, let stand 5 minutes.
- Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups remaining egg mixture, lavender, butter and salt to yeast mixture, stir well. Stir in 3 cups flour to form a stiff dough.
- Turn dough out onto a lightly flour surface. Knead until smooth and elastic (about 10 minutes), add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.)
- Punch dough down; cover and let rest 5 minutes.
- Divide in half. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 12-inch rope on a floured surface. Twist ropes together, pinching ends to seal. Place the dough in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
- WHEN READY TO BAKE:.
- Preheat oven to 375 degrees F.
- Uncover dough. Gently brush the reserved egg mixture over loaf.
- Bake loaf at 375 for 35 minutes or until browned on bottom and the loaf sounds hollow when tapped. Remove loaf from pan; cool completely on a wire rack.
- To freeze for up to 1 month:.
- Place in an airtight container, or wrap in heavy-duty plastic wrap or foil. Unwrap the loaf, and thaw at room temperature 2 hours before serving.
Nutrition Facts : Calories 156.2, Fat 3.2, SaturatedFat 1.7, Cholesterol 21.6, Sodium 190, Carbohydrate 27.8, Fiber 1, Sugar 3.8, Protein 3.9
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