Buttermilk Bread With Lavender (Bread Machine)

ratherbeswimmin''s Note:

Beth Hernsberger; When using fresh lavender for baking, use the inner petals or corollas, rather than the entire flower head, which is tough and woody.

• Total Time: 33 mins
• Prep Time: 30 mins
• Cook Time: 3 mins

Ingredients:

Yield: 1 loaf

1 1/2 pound loaf

• 1/3 cup water
• 3/4 cup buttermilk
• 3 tablespoons olive oil
• 3 cups bread flour
• 2 tablespoons finely chopped fresh lavender leaves
• 1 teaspoon finely chopped fresh lavender flowers
• 1 small lemon, zest of
• 1 tablespoon gluten
• 1 1/2 teaspoons salt
• 2 teaspoons fast rising yeast (or 2 1/2 t. bread machine yeast)

2 pound loaf

• 1/2 cup water
• 1 cup buttermilk
• 1/4 cup olive oil
• 4 cups bread flour
• 3 tablespoons finely chopped fresh lavender leaves
• 1 1/4 teaspoons finely chopped fresh lavender flowers
• 1 small lemon, zest of
• 1 tablespoon gluten, plus
• 1 teaspoon gluten
• 2 teaspoons salt
• 2 1/4 teaspoons fast rising yeast (or 2 3/4 t. bread machine yeast)

Directions:

1. Place all ingredients in the pan according to the manufacturer’s directions.
2. Set crust on dark and program for the Basic cycle; press Start.
3. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
4. Let cool to room temperature before slicing.