Lavender Herb Bread -

1/4 c ;Warm water

1 c Low-fat cottage cheese

1/4 c Honey

2 tb Butter

1 ts Dried lavender buds

1 tb Fresh lemon thyme

1/2 tb Fresh basil; finely chopped

1/4 ts Baking soda

2 Eggs

2 1/2 c Unbleached flour

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. 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. --