A variation of my Anise Agave Bread. I made this while staying at my brother-in-law Josh’s place. I forgot to get anise at the store, but fortunately, Colleen (Josh’s wife) had some lavender…
Random bit: here are some pictures of a beautiful sculpture I saw today in the Mulberry Fields Community Garden and Greenspace in the Candler Park neighborhood of Atlanta.
Lavender Sweet Bread
A variation of the Anise Agave Bread (http://www.bluebowlbreads.com/anise-agave). I made it while staying at my brother-in-law Josh's place and I forgot to get anise at the store. Fortunately, Colleen (Josh's wife) had some lavender...
- 1 scant tablespoon (or 1 ¼-ounce package) active dry yeast
- ½ cup warm water about 110 degrees
- ½ cup warm milk about 110 degrees
- 1 cup raw agave
- 1 tablespoon lavender
- 1 cup unbleached flour
- 1 teaspoon salt
- 2-3 cups unbleached flour
- coarse sugar optional
In a large bowl, stir yeast into water to soften.
Add milk, agave, lavender, salt, and 1 cup unbleached flour. Beat vigorously for two minutes.
Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
Turn the dough out onto a lightly oiled work surface. For rolls and knots, shape dough and place on well-greased muffin pan and sprinkle liberally with coarse sugar for a yummy treat. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
About 10 minutes before baking, preheat oven to 375 degrees.
Bake for 20 minutes, or until the internal temperature of the loaves reaches 190 degrees.
Immediately remove rolls from pan and cool on a rack.