LAVENDER TEA BREAD

[Guest guest]

LAVENDER TEA BREAD

 

3/4 cup milk

2 Tbsp. dried lavender flowers, finely chopped, or 3 Tbsp. fresh 2

cups all-purpose flour 1-1/2 tsp. baking powder 1/4 tsp. salt 6 Tbsp.

butter, softened 1 cup sugar 2 large eggs

 

Grease a 9 x 5 x 3 inch loaf pan. Preheat oven to 325 degrees F. Heat

milk with lavender almost to a boil, then let steep until cool. Mix

flour, baking powder and salt together in bowl. Cream butter,

gradually add sugar, then eggs, one at a time, beating until light

and fluffy. Add flour mixture alternately with lavender milk, in 3

different batches. Mix until batter is just blended, do not overbeat.

Pour into prepared pan and bake for 50 minutes, or until toothpick

inserted in center comes out clean. Let cool in pan 5 min., then

remove to a wire rack to cool. When completely cool, ice with a

powdered sugar glaze made with 3 Tbsp. milk and enough powdered sugar

to make a thick but still runny paste if desired. Garnish with sprigs

of fresh lavender around cake, or sprinkle additional finely chopped

lavender on glaze before it hardens.