---------- Recipe via Meal-Master (tm) v8.02
 
      Title: LAVENDER HERB BREAD
 Categories: Breads, Cheese/eggs, Companion, Flowers, Harned 1994
      Yield: 1 loaf
 
      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
           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.
 
-----