Lavender Herb Bread

Lavender herb bread sounds fancy but runs on the laziest engine in the kitchen: a bread machine. Cottage cheese and eggs give this loaf a soft, almost brioche-like crumb, while dried lavender, thyme, and fresh basil perfume the whole kitchen as it bakes.

Culinary lavender is the one to buy, not the kind from the garden or soap aisle. Food-grade buds are cleaner tasting and won’t skew soapy. A single teaspoon is plenty. Use more and it tips into potpourri territory fast.

The cottage cheese is the sneaky MVP. It adds moisture and protein, giving the loaf a tight, tender crumb that stays soft for days. Honey tames the tang of the cheese and browns the crust a lovely amber.

Chef Tips

• Bring cottage cheese and eggs to room temperature so they don’t shock the yeast when the cycle starts.
• Crush the dried lavender buds lightly between your fingers before adding to release more aromatics.
• Check the dough ball ten minutes into the knead, add a tablespoon of water if it looks dry and floury.
• Slice for tea sandwiches with butter and cucumber, or toast and top with goat cheese and honey.

Variations

• Swap lavender for a teaspoon of dried rosemary for a more traditional Mediterranean loaf.
• Add a tablespoon of grated lemon zest alongside the herbs for a bright twist.
• Stir in a half cup of crumbled feta for a savory sandwich bread.