Saturday, May 24, 2014

Lemon Lavender Olive Oil Bread

Earlier this month I became the proud recipient of an Amish Friendship Bread starter.  My sourdough starter now has a sweet sibling, and I have more mouths to feed.  I won't go into the whole AFBS thing here because the Friendship Bread Kitchen has way more detailed info than I could ever offer, if you're in any way interested please check it out.

I will say that, at first, virtually every recipe I came across  for using the starter included a box of pudding mix.  If you know anything about me at all, you know I haven't been near a box of pudding since I was 10 years old and I don't intend to get any closer.  While searching for recipes without pudding I came across this hilarious post.  

At the same time I'd been having a hankering to try my hand at an olive oil cake.  Should I?  Could I?  Well, why not, it's already been done and that's the inspiration for this bread.  So actually the title of this post is Lemon Lavender Olive Oil Amish Friendship Bread, but I mean come on, really?! 

The taste is wonderful, completely out of the ordinary! With citrus and floral notes grounded by earthy olive oil, it's perky but complex, kinda like Zooey Deschanel. The texture is light and slightly spongy, a good bread for spring and summer.   If I only ever make this bread with my AFBS I'll be happy, but something tells me I have more adventures in sweet starter ahead.

lemon lavender olive oil bread (adapted from this recipe)

1 cup white whole wheat flour
1 tablespoon potato starch
1/2 baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons culinary lavender, finely ground
1/2 cup Amish friendship bread starter
2 eggs
1/2 cup olive oil
1/2 cup raw cane sugar
juice of 1 lemon
rind of 1 lemon
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees.  Butter and flour a 4 by 9 inch bread pan, set aside.  In a large bowl whisk together flour, potato starch, baking powder, baking soda, salt and lavender.  

In a medium bowl whisk together starter, eggs, olive oil, sugar, lemon juice, lemon rind and vanilla extract.  Add wet ingredients to flour mixture and beat approximately 1 minute by hand with a wooden spoon or heavy whisk.

Pour batter into prepared pan.  Bake for 40 minutes or until a cake tester inserted in the middle comes out clean.  Remove from pan and cool on wire rack.

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