My family doesn't eat as much "regular-type" bread as we used to. These days, we eat more of my homemade Ezekiel Bread and THE Man eats my homemade Paleo Bread.
BUT . . . on those days (Sundays ~ our "grace" day ~ or holidays) we like really make the yummy treat of a wheat flour bread rock! :-)
One of my favorites is rosemary bread, biscuits or scones (which you can make with this recipe) and lavender and honey butter.
You Will Need:
~2 c. bread flour (for a light, fluffy rise)
~2 c. whole wheat OR coconut flour
~4 ts. turbiano (Suger in the Raw) OR coconut sugar
~1/2 ts. sea salt
~2 TB. baking powder
~1 ts. cream of tartar
~1-1/3 c. milk (rice milk OR almond milk works well, too)
~3/4 c. extra virgin olive oil
~1 TB chopped fresh rosemary OR slightly crunched dried rosemary
~whisk
~spatula
~med-large mixing bowl
~medium mixing bowl
~cookie sheet (OR loaf pan for bread OR cast iron skillet for scones)
Directions:
1) Preheat oven to 400* (f)
2) Using the whisk, in the med-large bowl, combine all of the dry ingredients
3) In the smaller bowl, combine all the other ingredients EXCEPT the rosemary
4) In small amounts, add the wet ingredients to the dry
5) Stir in the rosemary
6) Pinch off chunks of the dough and roll to about 2" in diameter
7) Place onto cookie sheet
8) Bake 10-12 minutes
**NOTE** You can make a small loaf of bread OR scones from this recipe, just use an 8"x3" loaf pan OR a cast iron skillet for the scones.
You will need:
~homemade butter (roughly 1 lb.)
~1 TB. honey (local is best, especially if you have allergies)
~1 TB. slightly crunched/ground-up dried lavender flowers
~wooden spoon
~small mixing bowl
~air-tight container
Directions:
1) blend butter, honey and lavender flowers together
2) store in an air-tight container . . . OR . . . roll into a cylender and wrap in waxed paper, chill and then cut into slices onto a pretty plate to serve . . . OR . . . put into butter molds for pretty shapes
Enjoy!
Blessings from Ohio . . . Kim<><
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