If you want to watch me making this bread {click here}
There is nothing better that waking up in the morning to the smell of freshly baked bread. I remember my mom used to bake fresh bread every single Saturday and the whiffs of the smell of that bread got me running to the kitchen – grabbing the jar of butter – smearing a big heap on and biting in into the piping hot bread … mhhh
So the other day I was in somewhat of a bread baking mood and whilst walking through my garden the lavender bush caught my eye. I imagined the scented lavender in a sweet bread and a bread which I did not have to butter myself …. so I instantly decided to make this loaf and add the butter to the dough just before baking. It’s absolutely delicious. The lavender offers just a very subtle hint to the bread making it quite moreish….and the butter and sugar form these little buttery-caramel-wells of deliciousness … Try it for yourself – you will finish this loaf in no time!
- For the dough
- 500g Bread flour
- 1t Salt
- 3 Lavender flowers – picked from the stalk
- 5g Dry yeast
- 330ml Lukewarm water
- 2T Sugar
- 40g Butter – room temperature
- Toppings
- 1 Egg - lightly beaten
- 3T Sugar
- 40g Butter – cut into small blocks
- Mix the yeast, lukewarm water and sugar together and let it stand for 5 minutes - to allow the yeast to develop.
- Mix the flour + salt + lavender flowers together and then add the yeast mixture plus the butter.
- Mix well and then knead for 5 minutes till dough is elastic and smooth in texture.
- Place dough in a warm area and to let it proof and double in size – for about an hour.
- After it has doubled in size knock the dough down lightly.
- Then put in a non-stick baking tray pan stretch the dough softly with your finger tips till the surface area of the pan is covered.
- Let it proof for another 20 minutes.
- Brush the dough with egg wash and sprinkle with sugar.
- Then with your finger poke random holes into the dough (do not pierce the dough) popping a knob of butter into each hole.
- Bake in a pre-heated oven at 200 °C for +-20 minutes – till golden brown.
Laat weet my wat jy dink!
Lieflik! Gaan definitief probeer!
Jy is 100% reg. My ma het botterkuchen gebak maar ons kon nie die resep opspoor nie. Ek het toe n brooddeeg gevat en versoet. Dit het baie goed gewerk. Dankie vir die inpop. a
Jy is 100% reg – my ma het altyd botterkuchen gemaak en ek het toe besluit om my eie gemaak – ek het brooddeeg versoet – wonderlik – kyk na die resep en jy sal sien – lekker dag en dankie vir die inpop. 😉
Hierdie lyk baie soos die Duitse ‘butterkuchen’ – is dit wat jy as die basis vir die resep gebruik het? Pragtig!
Dit lyk en klink heerlik, Anel!
Lavender is one of those herbs in the kitchen that are glorious in the right hands and unforgiving when it fall in the wrong hands! Your subtle use of it in the buttery wells are def. in the glorious category …. and your pics are swoon-worthy.
O my liewe genade, wie op hierdie aarde kan dit weerstaan!!
Thanks Tami – its so so delicious!
Oh my word! That looks amazing. Lovely food styling Anel. I’m going to give this a try ASAP 🙂 xx