Lavender Olive Oil Bread I wanted to make more Rosemary Olive Oil bread, but didn't want to strip my rosemary plant, so I tried the same recipe with fresh lavender leaves. The slight sweetness of the lavender makes this especially good for French toast -- and indeed, my beta testers have already asked for more! Note: In making bread, exact proportions are important, so I find it works better to measure everything in grams, including liquids. Use an electronic scale with both ounces and grams. Ingredients: 400g (3 cups) all-purpose flour OR 200g all-purpose flour and 200g bread flour (high protein) 8g (2 tsp) Kosher salt 8g (2 tsp) instant or rapid-rise yeast 200g (scant cup) water at room temperature 45g (1/3 cup) olive oil Small handful fresh lavender leaves, finely chopped Butter or oil spray such as Pam for greasing the bowls/pans OPTIONAL: 100g levain (starter)

Lavender Olive Oil Bread...Lavender Olive Oil Bread I wanted to make more Rosemary Olive Oil bread, but didn't want to strip my rosemary plant, so I tried the same recipe with fresh

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LavenderOliveOilBread

IwantedtomakemoreRosemaryOliveOilbread,butdidn'twanttostripmyrosemaryplant,soItriedthesamerecipewithfreshlavenderleaves.TheslightsweetnessofthelavendermakesthisespeciallygoodforFrenchtoast--andindeed,mybetatestershavealreadyaskedformore!

Note:Inmakingbread,exactproportionsareimportant,soIfinditworksbettertomeasureeverythingingrams,includingliquids.Useanelectronicscalewithbothouncesandgrams.

Ingredients:

400g(3cups)all-purposeflourOR200gall-purposeflourand200gbreadflour(highprotein)8g(2tsp)Koshersalt8g(2tsp)instantorrapid-riseyeast200g(scantcup)wateratroomtemperature45g(1/3cup)oliveoilSmallhandfulfreshlavenderleaves,finelychoppedButteroroilspraysuchasPamforgreasingthebowls/pans

OPTIONAL:100glevain(starter)

Page 2: Lavender Olive Oil Bread...Lavender Olive Oil Bread I wanted to make more Rosemary Olive Oil bread, but didn't want to strip my rosemary plant, so I tried the same recipe with fresh

Method:

1. Combinetheflour,yeast,andsaltinalargebowl,plusthelevain(ifusing).Addtheoliveoilandroomtemperaturewater,andbeat(oruseanelectricbeater)forabout30seconds,addingmorewater,1tablespoonatatime,untilthemixtureformsaballandisslightlystickytothetouch.Makesuretoincludetheflouratthebottomofthebowl.

2. Turnthedoughontoaflouredworksurface.Sprinklewiththelavenderandkneadbyhanduntilthedoughfeelssmooth.Putitinanoiledbowl,coverwithplasticwrap(sprayedwithoilorPam),andletriseuntilthedoughdoublesinsize,about2hours.(Youcancutthisrisingtimeasshortas1hourifyouareinahurry,oryoucanletthedoughrisemoreslowly,intherefrigerator,forupto8hours.Atthispoint,youmayalsowrapthedoughtightlyinplasticandfreezeforuptoamonth;whenreadytouse,thawinacoveredbowlintherefrigeratororatroomtemperature.)

3. Lightlydustaworksurfacewithflour.Shapethedoughintoaround,sprinklingwithflourasnecessarybutkeepingittoaminimum.Lineacolanderorlargebowlwithawell-flouredkitchentowel,settheloafinthebowl,andcoverwithanothertowel(thiskeepsitfromspreadingtoomuch).Letthedoughrisefor1-2hours.YoucanalsoletitriseinaDutchovenorLeCreusetcasserole.

4. About45minutesbeforethedoughhasrisen,heattheovento425°F.Putanovenproofskillet(preferablycastiron)onthefloororthelowestrackwhiletheovenheats.Ifyou’reusingabakingstone,putitontherackabovetheskilletwhiletheovenheats;ifnot,lineabakingsheetwithparchmentpaper.

5. Onceyou’rereadytobake,slideorturnthedoughoutontoalightlyflouredpeelorflexiblecuttingboard,seamsidedown,orjusttransferittothepreparedbakingsheet.Slashthetopoftheloafwithasharpknifeorrazorblade.Usethepeelorcuttingboardtoslidetheloafontothebakingstoneorslidethebakingsheetintotheoven.Partiallypullouttherackwiththeheatedskilletandverycarefullypouronecuphotwaterintotheskillet–thiswillcreateaburstofsteam.Slidetherackbackinandimmediatelyclosetheovendoor.

OR:CovertheDutchovenandslideitintothepreheatedoven.Ifyoudothis,you'llneedtotakethelidoffafter25minutes,thenbakeforafurther10-15minutes.

6. Bakeforabout40minutes,turningthebreadorthebakingsheethalfwaythrough,untilthecrustisgoldenbrown,thebottomsoundshollowwhentapped,andtheinternaltemperaturereaches200°Fonaquick-readthermometer.Ifthebreadisbrowningtooquickly,lowerthetemperatureto400°F.Removeandcoolonawirerack.

7. Whencompletelycool,youcanwrapthespareloafinaziplokbagtofreeze,orstoreatroomtemperatureinaloosebag,cutsidedown.Aswithchocolate,wefindthatstorageisnotaproblem!