1 package active dry yeast
1/4 cup ; warm water
1 cup low-fat cottage cheese
1/4 cup honey
2 tbsp butter
1 tsp dried lavender buds
1 tbsp fresh lemon thyme
1/2 tbsp fresh basil, finely chopped
1/4 tsp baking soda
2 eggs
2 1/2 cup unbleached flour
1 butter
Directions
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.
Servings: 1 loaf
Lavender Herb Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
Written cooking instructions as an idea can be tracked back into history, in truth as far back as the Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these old cookbooks were just very simple hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to historians is a series of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Later on, in The time of the romans 25BC a man called Apicius compiled a few documents which described recipes cooked by wealthy roman citizens. In his works, he describes how the meals were separated into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. This early Roman chef recounts how the Roman chefs were skilled in the use of many spices and herbs, including some familiar names such as thyme, rue and dill. Continuing our culinary historical journey, there are two interesting recipe books from the fourteenth century ; one book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian food that appears on menues today, but rather accounts of the types of food prepared for the rich and powerful of that period. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the Middle-East, including spices like rosemary and coriander. These new foods and tastes caused a surge in recipe manuscripts, some of which are now in private cookery archives. Over the succeeding few centuries, the wealthy families of the West tried to offer the best banquets, and as a result the best chefs and their recipe collections were greatly in demand. However, it wasn`t until the 1800s that fine cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, testing, and writing down popular recipes of the day. When we get to the 20th century, cooking books were starting to become popular due to increased literacy, people having increased free time and having more money. The TV revolution brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Lavender Herb Bread recipe.
