LAVENDER HERB BREAD

1 (1/4 oz) package active dry yeast
1/4 cup warm water
1 cup low-fat cottage cheese
1/4 cup honey
2 tbsp butter (plus additional for brushing top)
1 tsp dried lavender florets
1 tbsp fresh lemon thyme
1/2 tbsp finely chopped fresh basil
1/4 tsp baking soda
2 eggs
2 1/2 cups flour

Dissolve yeast in small bowl with warm water.

In a large bowl, mix together cottage cheese, honey, butter, lavender florets, thyme, basil, baking soda and eggs. Add yeast. Gradually add flour to form stiff dough, beating well after each addition. Cover and let rise until double, about 1 hour.

Well greased a 2-quart round casserole.

Stir the dough with spoon. Place in prepared casserole. Let rise until double, about 30-40 minutes.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Bake for 1 hour. Remove from oven to cooling rack and brush top with soft butter. Let cool completely.

From: Joyce Ellenbecker, Anaheim, CA
Adapted from source: Herb Companion magazine