Lavender Herb Bread

1 pk Active dry yeast

1/4 c ;Warm water

1 c Low-fat cottage cheese

1/4 c Honey

2 tb Butter

1 ts Dried lavender buds

1 tb Fresh lemon thyme

1/2 tb Fresh basil; finely chopped

1/4 ts Baking soda

2 Eggs

2 1/2 c Unbleached flour

Butter In a small bowl, dissolve yeast in water. In a larger bowl, mix together the cottage cheese, honey, butter, herbs, baking soda and eggs. Stir in the yeast mixture. Gradually add flour to form a stiff dough, beating well after each addition. Cover and let rise about 1 hour, or until doubled in bulk. Stir the dough down with a spoon. Place in a well-greased 1 1/2 or 2 qt. casserole or ten 4" individual pie tins. Let rise 30 to 40 minutes, or until doubled in bulk. Bake at 350 F. for one hour for a large loaf, 20 to 30 minutes for small loaves. When done, turn onto a rack, brush top(s) with soft butter, and let cool. rolls. From Joyce Ellenbecker/Anaheim, CA in "The Kitchen Table: Where Herbs and Spices Make the Difference" column in "The Herb Companion." February/March 1994, Vol. 6, No. 3. Pg. 64. Typed for you by Cathy Harned. -----