Ingredients
Scale
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tsp salt
- 2 ¼ tsp active dry yeast
- ¾ cup warm milk
- 1 large egg
- 4 tbsp unsalted butter, softened
- Zest of 1 lemon
- 1 tbsp dried culinary lavender buds
- 1 tsp pure vanilla extract
Instructions
- Warm ¾ cup milk to 38–40°C (100–105°F). Stir in 1 tsp sugar and 2 ¼ tsp yeast. Let sit 5–10 minutes until foamy.
- In a large bowl, combine 3 ½ cups flour, ¼ cup sugar, 1 tsp salt, 1 tbsp dried lavender, and lemon zest. Mix evenly.
- Beat 1 egg with 1 tsp vanilla. Pour into dry ingredients along with the foamy yeast mixture. Stir to form a dough.
- Knead dough on a floured surface 8–10 minutes until smooth and elastic, gradually incorporating 4 tbsp softened butter.
- Place dough in a greased bowl, cover, and let rise 1–1.5 hours until doubled in size.
- Punch down dough, shape into a loaf, and place in a greased 9×5-inch pan. Cover and let rise 30–45 minutes.
- Preheat oven to 180°C (350°F). Brush loaf with milk. Optionally sprinkle lavender buds on top.
- Bake 25–30 minutes until golden brown and hollow-sounding when tapped. Cover with foil if browning too quickly.
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use dried culinary lavender only; fresh may affect texture.
Non-dairy milk alternatives can be used.
Optional: add honey, lemon sugar, or dried fruit for variation.
Ensure proper kneading and rising for a soft, fluffy crumb.
- Prep Time: 20
- Cook Time: 30