Lavender Tea Bread expandthetable
6 tablespoons butter softened
1/3 cup honey
2 eggs, beaten
1 cup milk
1 teaspoon dried culinary lavender buds, chopped
1 ½ teaspoon baking powder
¼ teaspoon baking soda
2 ½ cups unbleached all purpose flour
1 teaspoon fresh thyme leaves only or ½ teaspoon dried
1 teaspoon vanilla
1/4 teaspoon salt
Preheat oven to 350. Spray a loaf pan with vegetable or butter oil.
Cream butter with honey. Add beaten eggs. Stir until combined.
Heat milk and lavender buds in a small pan over medium heat. Bring to a simmer, remove from the heat and allow to cool.
Mix baking power, baking soda and flour together. Add one half time to egg mixture, then ½ milk mixture. Repeat until you have used both mixtures up, mixing after each addition until combined.
Add thyme, vanilla and salt.
Add to loaf pan. Bake for 30 minutes or until a toothpick when tested in the loaf’s middle comes out clean. Run a knife around the edges of the pan. Cool for 10-15 minutes and remove from pan onto a pretty plate. Time for tea!
Dairy free: Use a nut based milk such as almond milk. Use a non-dairy margarine.
Lessen the sugar: Use ½ cup Stevia in place of honey.
Try other sweeteners: Try maple syrup, agave syrup, white or brown sugar in place of honey.
Make it nutty: Add ½ cup chopped nuts, such as walnuts, almonds or pecans