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My review
Lavender Tea Bread
SHIKAIRI
"I make this tea bread when the lavender is in bloom. Try it with fresh strawberry slices on top."
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Ingredients
1 h 5 m servings 212 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 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.
Nutrition Facts
Per Serving: 212 calories; 7.1 g fat; 33.6 g carbohydrates; 3.8 g protein; 47 mg cholesterol; 169 mg sodium. Full nutrition
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Reviews
Read all reviews 5668 Ratings
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Most helpful positive review
6/18/2004
I wasn't sure which part of the lavender plant to use in this recipe. The first time I made it, I used the blossoms, which didn't chop very well. The second time, I used the leaves, and the br...
Most helpful critical review
7/17/2004
I substituted the butter for "unsalted butter" and used a bit less of the lavender. It's very light and not too sweet. My oven bakes quickly, so the bread was done in 25 minutes.
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Newest
6/18/2004
I wasn't sure which part of the lavender plant to use in this recipe. The first time I made it, I used the blossoms, which didn't chop very well. The second time, I used the leaves, and the br...
10/26/2008
I haven't made this yet, but I felt the need to help. When baking/cooking w/lavender you use the flower, NOT the leaves. The loves are used in cosmetics. It is best to steep the flower in the wa...
10/14/2002
This bread is really easy to make and very delicious! It has a cake-like texture, but isn't too heavy or too sweet (I might use just a little less sugar next time). The lavender gives it an almo...
5/14/2007
This bread is very different and quite tasty. I also prepared a citrus glaze: 1/2 cup sugar, 2 tbsp lemon juice, 2 tbsp orange juice and 1 tbsp lavender blooms.
9/26/2002
AS SOON AS I SAW THIS RECIPE, I TRIED IT WITH MY OWN FRESH LAVENDER...DELICIOUS TEA BREAD! I MADE THE BREAD IN SMALL LOAF PANS - CUT BACK ON THE BAKING TIME BY ABOUT 5 MINUTES OR SO....DELICIOUS...
7/8/2009
Fragrant, lovely, slightly dense tea bread. I made it with fresh lavender from my garden, which added another reason to enjoy this recipe. The next time I make this, I'll reduce the amount of la...
1/18/2004
This is more of a sweet bread such as banana or zuchinni bread beings no yeast is involved, but SO GOOD!!! I made mine with lavender, orange thyme, lemon thyme,lemon balm & one sprig of rosemar...
9/27/2002
Maybe the flavour is too intense... i would put less lavander. But the taste is really interesting and unusually good!
4/23/2006
I made this with 3 tablespoons and it was too strong. When I made it the second time, I used 2 tablespoons and made mini loaves so that I can try the citrus-lavender glaze that another poster ad...