---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LAVENDER HERB BREAD
  Categories: Breads, Cheese/eggs, Companion, Flowers, Harned 1994
       Yield: 1 loaf
  
       1 pk Active dry yeast
     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
            Butter
  
   In a small bowl, dissolve yeast in water.
   
   In a larger bowl, mix together the cottage cheese,
   honey, butter, herbs, baking soda and eggs.  Stir in
   the yeast mixture.  Gradually add flour to form a
   stiff dough, beating well after each addition. Cover
   and let rise about 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.
   
   Yield: 1 large round loaf or 10 individual dinner
   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.
  
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