2-1/4 tsp dry yeast or one packet
1 cup milk
4 T butter
2 tsp sugar
2 eggs beaten
3-1/2 cups flour
1-3/4 tsp salt
2 T melted butter to glaze
plus to grease bowls
1/4 cup honey
1 tsp lavender ground
sprinkle the yeast into a shallow large dish of 1/2 cup of lukewarm milk. let it set a few while you mix salt and flour in a bowl. warm the other 1/2 cup of milk over low heat with 4 T butter and the sugar. Cool until warm and not so hot and beat in eggs. add yeast/milk mixture in and beat.
mix flour and salt in a large bowl
stir yeast and milk mixture into the flour mixture
knead in ground lavender or chamomile or cinnamon
knead 5-10 min
use flour to keep the dough from sticking at first but
dont add too much or the dough will get dry
switch to butter after a spell
that will keep it from sticking
let dough rise 1 to 1-1/2 hours or until doubled in size. i put the dough in a large buttered bowl and grease the dough ball up too. i put that in the kitchen sink over the drain to block it off a bit and run
a small stream of hot water in the sink around the bowl put a wire rack over the sink and lay a towel over it. it makes a steam room for the dough and it rises fast and fluffy.
punch down dough once or twice
set 10 min
use butter to keep dough from sticking
cut into 3 pieces
roll into ropes
make a braid
coil the braid up into a greased bowl
this will be the bowl that it cooks in
glaze with butter
glaze with honey
set in a warm damp place for 20-30 min
the sink works well in the steam room
it will double in size again
it will be delicate. try not to harm it
drizzle with honey
bake at 400-375 for 12-17 min
if it is getting too brown on the outside before the innards are cooked then turn the heat down to 350 or something.
my oven is funky so i have to rotate the bread pan every 6 min.
remove from oven
remove from bowl
glaze one more time while still very hot
or maybe even twice more.