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.