I make this tea bread when the lavender is in bloom. Try it with fresh strawberry slices on top.
Original recipe makes 12 servings
3/4 cup milk
3 tablespoons finely chopped fresh lavender
6 tablespoons butter, softened
1 cup white sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 hr 5 mins
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9×5 inch loaf pan.
- Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan.
- Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack.
Calories: 212 kcal
Carbohydrates: 33.6 g
Cholesterol: 52 mg
Fat: 7.1 g
Fiber: 0.6 g
Protein: 3.8 g
Sodium: 169 mg