Lavender Tea Bread
The hot milk acts to gelatinise the starch (like a tangzhong or a yu-dane in breadmaking). This keeps them fluffy for much longer (up to several weeks refrigerated).
✅with vanilla
with added vanilla
| 0.75 c - milk | Simmer : on low heat | 🔀Mix : alternating wet and dry into creamed butter, sugar, and eggs | 🔥Bake : at 350°F / 180°C for 50m | |
| 3 b - lavender (finely chopped) | ||||
| 6 b - butter | 🔀Mix | Beat : add eggs 1 at a time | ||
| 1 c - sugar | ||||
| 2 u - egg | ||||
| 1 t - vanilla | ||||
| 2 c - flour | 🔀Mix | |||
| 1.5 t - baking powder | ||||
| 0.25 t - salt | ||||
⚠️original
| 0.75 c - milk | Simmer : on low heat | 🔀Mix : alternating wet and dry into creamed butter, sugar, and eggs | 🔥Bake : at 350°F / 180°C for 50m | |
| 3 b - lavender (finely chopped) | ||||
| 6 b - butter | 🔀Mix | Beat : add eggs 1 at a time | ||
| 1 c - sugar | ||||
| 2 u - egg | ||||
| 2 c - flour | 🔀Mix | |||
| 1.5 t - baking powder | ||||
| 0.25 t - salt | ||||