Lavender Honey Loaf

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<mx2 source= " MasterCook 5.0 " date= " July 15, 2000 " >

<Summ>

<Nam>

Lavender-Honey Loaf

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<RcpE name= " Lavender-Honey Loaf " author= " Cooking Light, June 2000 " >

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<![CDATA[

* Exported from MasterCook *

 

Lavender-Honey Loaf

 

Recipe By :Cooking Light, June 2000

Serving Size : 14 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon water

1 large egg

3 tablespoons honey

1 package dry yeast (about 2¼ teaspoons)

3/4 cup warm water (100° to 110°)

3 1/2 cups all-purpose flour -- divided

3 tablespoons finely chopped fresh lavender leaves

3 tablespoons butter or stick1margarine -- melted

1 teaspoon salt

Cooking spray

 

1. Combine 1 teaspoon water and egg a small bowl, stirring with a whisk. Reserve

1 tablespoon egg mixture.

 

2. 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 1¼ cups flour to form a stiff dough.

 

3. 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).

 

4. 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.

 

5. Preheat oven to 375°.

 

6. 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. Yield: 14 servings

(serving size: 1 slice).

 

NOTE: 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.

 

CALORIES 157(18% from fat); FAT 3.2g (sat 1.7g. mono 0.9g, poly 0.3g); PROTEIN

3.9g; CARS 27.8g; FIBER 1g; CHOL 22mg; IRON 1.6mg; SODIUM 198mg; CALC 8mg

 

Scanned and formatted using MC Tagit by KES

 

Source:

" Jean Kressy "

Copyright:

" Southern Living Inc. 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 18 Calories (kcal); trace Total Fat; (14% calories from fat); trace

Protein; 4g Carbohydrate; 13mg Cholesterol; 156mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

]]>

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<Serv qty= " 14 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Breads

</CatT>

</CatS>

<IngR name= " water " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " egg " unit= " large " qty= " 1 " ></IngR>

<IngR name= " honey " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " dry yeast (about 2¼ teaspoons) " unit= " package " qty= " 1 " ></IngR>

<IngR name= " warm water (100° to 110°) " unit= " cup " qty= " 3/4 " ></IngR>

<IngR name= " all-purpose flour " unit= " cups " qty= " 3 1/2 " >

<IPrp>

divided

</IPrp>

</IngR>

<IngR name= " finely chopped fresh lavender leaves " unit= " tablespoons "

qty= " 3 " ></IngR>

<IngR name= " butter or stick1margarine " unit= " tablespoons " qty= " 3 " >

<IPrp>

melted

</IPrp>

</IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " Cooking spray " ></IngR>

<DirS>

<DirT>

1. Combine 1 teaspoon water and egg a small bowl, stirring with a whisk. Reserve

1 tablespoon egg mixture.

</DirT>

<DirT>

2. 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 1¼ cups flour to form a stiff dough.

</DirT>

<DirT>

3. 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).

</DirT>

<DirT>

4. 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.

</DirT>

<DirT>

5. Preheat oven to 375°.

</DirT>

<DirT>

6. 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. Yield: 14 servings

(serving size: 1 slice).

</DirT>

<DirT>

NOTE: 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.

</DirT>

<DirT>

CALORIES 157(18% from fat); FAT 3.2g (sat 1.7g. mono 0.9g, poly 0.3g); PROTEIN

3.9g; CARS 27.8g; FIBER 1g; CHOL 22mg; IRON 1.6mg; SODIUM 198mg; CALC 8mg

</DirT>

<DirT>

Scanned and formatted using MC Tagit by KES

</DirT>

</DirS>

<Srce>

Jean Kressy

</Srce>

<CpyR>

Southern Living Inc. 2000

</CpyR>

</RcpE></mx2>