I planted some lavender in a pot on my deck recently, and have been so impatient for it to grow big enough that I could use some leaves to bake with! Finally, last week I decided I could clip off a little and the first thing I wanted to try was lavender bread.
Most of the lavender bread recipes I found were quick breads, sweet and buttery and likely good with a cup of tea. But I didn't want a sugary sweet bread, though, I wanted one that I could have reasonably guilt free with breakfast, but still carry that delicate lavender flavour, with a touch of citrus to accent it.
So this recipe is a yeast bread (that doesn't need rising time), modeled off the gluten free rosemary beer / soda bread in my cookbook, Cooking and Baking with Gluten Free Beer.
It's a quick, easy, real loaf-sized bread that pairs well with jam or feta cheese. It's also soft, yet sturdy, so you could even make a sandwich out of it, if you like! It's sturdy enough that you can make nice, thin slices, too.
