Lavender Herb Bread Recipe
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Lavender Herb Bread
1 package active dry yeast
1/4 cup ; warm water
1 cup low-fat cottage cheese
1/4 cup honey
2 tbsp butter
1 tsp dried lavender buds
1 tbsp fresh lemon thyme
1/2 tbsp fresh basil, finely chopped
1/4 tsp baking soda
2 eggs
2 1/2 cup unbleached flour
1 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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People starting a weight loss program far too often concentrate upon food store and well known foods claiming to be 'low fat'. To do this is most certainly wrong, seeing as how a food might just be low in fat content, but whilst still being far too high in carbohydrates and calories.
When planning a weight loss program, it is important to attempt to break down consumption of refined carbohydrate, fats and salt.
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