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Title: Lavender Herb Bread
Yield: 1 Loaf

Ingredients

      1 pk active dry yeast
    1/4 c  ; warm water
      1 c  low-fat cottage cheese
    1/4 c  honey
      2 tb butter
      1 ts dried lavender buds
      1 tb fresh lemon thyme
    1/2 tb fresh basil; finely chopped
    1/4 ts baking soda
      2    eggs
  2 1/2 c  unbleached flour
      1    butter

Instructions

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.

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