Homemade Lemon Lavender White Chocolate Bread Recipe

As a baker, I’ve always been fascinated by the magic of flavors coming together in unexpected ways. One of my favorite experiments in the kitchen led me to create this Lemon Lavender Milk Bread. I wanted a bread that felt soft, comforting, and slightly sweet, but with a twist that would surprise anyone who tasted it. That’s how the combination of fresh lemon zest and delicate lavender buds found their way into a rich, pillowy milk bread recipe. Every bite carries a gentle floral aroma balanced by the brightness of lemon, making it a bread you’ll want to enjoy at breakfast, as a snack, or even with tea.

You will love this recipe because it transforms a simple loaf into something extraordinary. The texture is soft and fluffy, almost cloud-like, thanks to the milk and butter, which also add richness and tenderness. The subtle floral notes from lavender blend beautifully with the citrus zing, making each slice fragrant and flavorful. Unlike many specialty breads, this recipe is forgiving and approachable, perfect for both beginner bakers and seasoned pros.

This bread is incredibly versatile. You can enjoy it plain, toasted with a smear of butter, or as the base for creative sandwiches. Pairing it with fruit preserves or a light cream cheese spread brings out the lemon-lavender aroma even more. It’s also perfect for gifting, brunches, or even just treating yourself to a little homemade indulgence.

Affordability is another highlight. All the ingredients are pantry staples, with the exception of dried culinary lavender, which is inexpensive and lasts a long time. A few lemons, basic dairy, flour, yeast, and sugar are enough to create this aromatic bread without breaking the bank.

Ingredients for Lemon Lavender Milk Bread:

• 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

This combination of ingredients yields a loaf that is not only visually appealing with its golden crust but also a delight in texture and aroma. With these simple components, you’re just a few steps away from creating a bread that will become a staple in your kitchen.

How to Prepare This Recipe

Preparing Lemon Lavender Milk Bread is both enjoyable and rewarding. The process is straightforward, and the aroma that fills your kitchen while it bakes is absolutely irresistible. Follow these step-by-step instructions for a soft, fluffy, and fragrant loaf that will impress everyone.

Step 1: Activate the yeast

Start by warming ¾ cup of milk until it’s comfortably warm to the touch, about 38–40°C (100–105°F). Avoid overheating, as hot milk can kill the yeast. In a small bowl, combine the warm milk with 1 teaspoon of sugar and 2 ¼ teaspoons of active dry yeast. Stir gently, then let it sit for 5–10 minutes until foamy. The foam indicates the yeast is active and ready to work its magic.

Step 2: Combine dry ingredients

In a large mixing bowl, whisk together 3 ½ cups of all-purpose flour, ¼ cup sugar, and 1 teaspoon of salt. Mix thoroughly to ensure that the sugar and salt are evenly distributed throughout the flour. Add 1 tablespoon of dried culinary lavender and the zest of 1 lemon to the flour mixture, stirring lightly to blend the flavors evenly.

Step 3: Mix wet ingredients

In a separate bowl, beat 1 large egg lightly and mix it with 1 teaspoon of pure vanilla extract. Gradually pour the foamy yeast mixture and the egg mixture into the dry ingredients. Use a spatula or a wooden spoon to combine the ingredients until they begin forming a dough.

Step 4: Knead the dough

Transfer the dough to a lightly floured surface. Knead it for about 8–10 minutes until smooth and elastic. If using a stand mixer, attach the dough hook and knead on medium speed for 6–8 minutes. During kneading, add 4 tablespoons of softened butter gradually, ensuring it is fully incorporated into the dough. The dough should feel soft, slightly tacky, but not sticky.

Step 5: First rise

Place the kneaded dough into a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free area for 1–1.5 hours, or until doubled in size. This rising step develops the soft texture and fluffy structure characteristic of milk bread.

Step 6: Shape the loaf

Gently punch down the dough to release excess air. Turn it onto a floured surface and shape it into a loaf by folding and rolling it into a tight cylinder. Place the shaped dough into a greased 9×5-inch loaf pan, seam side down. Cover it loosely and let it rise again for 30–45 minutes until it puffs up just above the edges of the pan.

Step 7: Preheat the oven

Preheat your oven to 180°C (350°F). While the oven heats, brush the top of the dough with a little milk to help achieve a golden, shiny crust. Optionally, sprinkle a few lavender buds or a tiny bit of sugar on top for a decorative finish.

Step 8: Bake the bread

Bake the loaf for 25–30 minutes, or until the top is golden brown and sounds hollow when tapped lightly. If the bread browns too quickly, cover it loosely with aluminum foil for the last 10 minutes of baking.

Step 9: Cool and serve

Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Cooling prevents the bread from becoming soggy and allows the flavors to set.

Quick, easy, and customizable

This recipe is surprisingly quick for such a delicate bread. You can customize it by adding a touch of honey for extra sweetness, sprinkling lemon sugar on top, or folding in a handful of dried blueberries for added texture. It’s a bread that delights everyone—from children to adults—making it perfect for breakfast, brunch, or tea time.

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FAQs

1. Can I use fresh lavender instead of dried?
It’s best to use dried culinary lavender for this recipe. Fresh lavender has more moisture and can alter the dough’s texture, making it denser and affecting the rise.

2. Can I substitute milk with a non-dairy alternative?
Yes, you can use unsweetened almond milk, oat milk, or soy milk. Make sure it’s warm when activating the yeast, just like regular milk, to help the bread rise properly.

3. How do I store Lemon Lavender Milk Bread?
Store the bread in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to a month. Thaw at room temperature before slicing.

4. Can I make this bread sweeter or less sweet?
Absolutely! Adjust the sugar in the dough to your taste. For a slightly sweeter loaf, you can also brush it with honey or a sugar glaze after baking.

5. Can I use this dough for rolls instead of a loaf?
Yes, divide the dough into smaller portions and shape them into rolls. Bake for 15–20 minutes, checking for a golden top and hollow sound when tapped.

6. What makes this bread so soft and fluffy?
The combination of milk, butter, and proper kneading creates a tender crumb. Allowing adequate rising time ensures a light, airy texture that melts in your mouth.