Best 4 Lavender Hazelnut Bread Abm Recipes

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Lavender hazelnut bread is a sweet and nutty bread with a beautiful light purple hue. It is commonly prepared in an automatic bread maker (ABM), which makes baking bread effortless. The bread gets its unique flavor from lavender, a fragrant herb used in both culinary and medicinal applications, and hazelnuts, which add delightful crunch and a rich, earthy flavor to the bread. The bread is simple to prepare with just a few basic ingredients and can be served for breakfast, lunch, or as a snack.

Let's cook with our recipes!

GLUTEN-FREE HAZELNUT BREAD (ABM)



Gluten-Free Hazelnut Bread (Abm) image

Based on a recipe from my Cuisinart's Convection Bread Maker Recipe Booklet. This is for the large (2 pound) loaf. Measurements for the medium (1 ½ pound) loaf are in parentheses.

Provided by mersaydees

Categories     < 4 Hours

Time 2h54m

Yield 1 Loaf

Number Of Ingredients 15

1 1/2 cups low-fat milk, at 80-90 F (1 cup plus 1 tablespoon)
4 tablespoons unsalted butter, cut into 1/2-inch pieces at room temperature (3)
4 tablespoons maple syrup (not artificially-flavored pancake syrup use real maple syrup, 3)
2 large eggs, at room temperature (gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot ta)
1 teaspoon cider vinegar (3/4)
2 teaspoons salt (1 1/2)
1 3/4 cups brown rice flour (1 1/3)
1 cup cornstarch (3/4)
1 cup potato starch (3/4)
1/2 cup tapioca flour (1/3)
1/2 cup garfava flour (1/3)
1/2 cup hazelnuts, chopped (1/3)
2 1/4 teaspoons xanthan gum (2)
1 1/4 teaspoons gelatin (1)
2 1/4 teaspoons instant yeast (2 1/4) or 2 1/4 teaspoons bread machine yeast (2 1/4)

Steps:

  • Fit the bread pan with the kneading paddle.
  • Add milk, butter, maple syrup, eggs and cider vinegar to the bread pan.
  • Add all remaining ingredients, except yeast, to medium-sized bowl and stir together. Add to bread pan.
  • Add yeast to bread pan and place in the Cuisinart Convection Bread Maker.
  • Press Menu and select Gluten Free.
  • Select dough size.
  • Press start to mix, knead, rise, and bake.
  • Tip: For best results, while dough is kneading, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients.
  • When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread is easier to slice when cool.

COTTAGE CHEESE LAVENDER HERB BREAD (ABM)



Cottage Cheese Lavender Herb Bread (Abm) image

A very unusual and delicious bread recipe! You could call this a high protein bread. No one can guess that cottage cheese is in this bread. Found on Whatscookingamerica.

Provided by Annacia

Categories     Yeast Breads

Time 1h55m

Yield 1 loaf

Number Of Ingredients 13

1/4 cup warm water (110 degrees F.)
2 tablespoons olive oil
1/4 cup honey
1 cup fat-free cottage cheese (or low-fat)
1 teaspoon finely chopped fresh lavender flowers (or dried)
1 tablespoon finely chopped fresh thyme leave
1/2 tablespoon finely chopped fresh basil leaf
2 eggs, room temperature
1/4 teaspoon baking soda
3 cups bread flour or 3 cups unbleached all-purpose flour
3 tablespoons bread flour or 3 tablespoons unbleached all-purpose flour
3 teaspoons fast-rising active dry yeast
cornmeal (optional for dusting pan)

Steps:

  • Place all ingredients except cornmeal in bread pan of your bread machine as manufacturer reccomenda. Select dough setting and press start.
  • When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray. Form dough into an oval, cover with a plastic wrap and let rest for 10 minutes.
  • After resting, turn dough bottom side up and press to flatten. For baguettes (long, slender) or boules (round), divide the dough into 2 pieces and shape. For baguettes, fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
  • Place on a jelly roll pan dusted with cornmeal. Cover and place in a warm spot to rise until the dough is doubled in bulk, approximately 30 to 50 minutes (depending on how warm your room is).
  • Oven Rising:.
  • Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit.
  • Cool or Refrigerator Rise:.
  • If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise. A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours. I usually do this after the first rise and the dough has been shaped into a loaf.
  • Preheat oven to 400 degrees. After rising, slash or score the loaves with a very sharp knife making three 1/2-inch deep diagonal slashes. Bake for 20 minutes or until nicely browned and hollow sounding when tapped.

ROMANTIC ROSEMARY OR LAVENDER BREAD



Romantic Rosemary or Lavender Bread image

Adapted from Gourmet magazine. I have had this one in my files for ages and decided to share. This is a great choice for a dinner party or a romantic meal. I tried this with dried herbs and used half the amount when fresh was not available (Herbes de Provence is also a nice choice - again, using half the amount as the fresh). Prep time includes 30 minutes of actual prep work and the rest of the time is rising time. This makes two round loaves, about 10 slices per loaf.

Provided by HeatherFeather

Categories     Yeast Breads

Time 4h15m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 11

3 1/4 teaspoons active dry yeast
1 cup lukewarm water (120F)
1 cup buttermilk
1/3 cup olive oil
1/4 cup fresh rosemary or 1/4 cup fresh lavender blossoms, finely chopped
1 tablespoon salt
1 teaspoon salt
6 3/4 cups all-purpose flour (approximately)
yellow cornmeal, as needed
coarse salt, for sprinkling on loaves (optional)
spray bottle filled with cold water, for spritzing loaves

Steps:

  • Combine yeast and lukewarm water until well blended and let sit about 10 minutes- it should look foamy and thick (if your water was too hot or your yeast is bad, it will not get foamy and you'll need to start over).
  • Combine buttermilk, oil, rosemary (or lavender), 1 Tbsp plus 1 tsp salt in a mixer bowl, then add the yeast mixture and combine well.
  • Add flour gradually, beating slowly until enough flour has been added to form a dough ball that leaves the sides of the bowl in one mass.
  • Dump any remaining flour onto a flat surface, dump dough onto that surface, and with floured hands knead dough until smooth and elastic, about 5-10 minutes.
  • Set dough into a large greased bowl, flip dough over to grease both sides, cover with plastic wrap and set in a warm place to rise until doubled in bulk- about 1 1/2 hours.
  • On dough has risen, place dough onto a floured surface and cut into equal halves and form each half into a round loaf shape.
  • Set loaves onto a large greased baking sheet dusted with cornmeal.
  • Cover with a clean, slightly damp towel and let rise 1 hour.
  • Preheat oven to 425 degrees F.
  • Using a serrated knife, slash the top of each loaf with an asterisk (*) pattern and sprinkle each with a little coarse salt (optional).
  • Bake in center of the preheated oven for 15 minutes, spritzing occasionally (at least 2-3 times).
  • Continue baking another 45-55 minutes (no more spritzing) or until the loaves sounds hollow when rapped on the bottom and they appear golden brown.
  • Let cool on racks completely.

Nutrition Facts : Calories 192.8, Fat 4.2, SaturatedFat 0.7, Cholesterol 0.5, Sodium 479.6, Carbohydrate 33.1, Fiber 1.4, Sugar 0.7, Protein 5

LAVENDER TEA BREAD



Lavender Tea Bread image

I make this tea bread when the lavender is in bloom. Try it with fresh strawberry slices on top.

Provided by SHIKAIRI

Categories     Bread     Quick Bread Recipes

Time 1h5m

Yield 12

Number Of Ingredients 8

¾ cup milk
3 tablespoons finely chopped fresh lavender
6 tablespoons butter, softened
1 cup white sugar
2 eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 inch loaf pan.
  • Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.
  • In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan.
  • Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack.

Nutrition Facts : Calories 211.6 calories, Carbohydrate 33.6 g, Cholesterol 47.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 169 mg, Sugar 17.5 g

Tips:

  • Begin by sifting together the dry ingredients, including bread flour, sugar, salt, baking soda, baking powder, and nutmeg, ensuring they are evenly distributed.
  • To enhance the flavor and aroma of the bread, toast the hazelnuts prior to adding them to the mixture. This step intensifies their nutty richness.
  • Activate the yeast by dissolving it in warm water along with a pinch of sugar. This activates the yeast, allowing it to feed on the sugar and become active.
  • Use fresh lavender buds for the best flavor. If you don't have access to fresh buds, you can use dried lavender buds, but reduce the amount by half.
  • Don't overmix the batter. Overmixing can result in a tough, dense bread. Mix just until the ingredients are combined.
  • For a crispy crust, brush the top of the bread with a mixture of milk and honey before baking.
  • Allow the bread to cool completely before slicing. This helps the bread set and prevents it from crumbling.

Conclusion:

This luscious Lavender Hazelnut Bread, crafted using an automated bread maker, tantalizes the senses with its aromatic lavender essence and the delightful crunch of toasted hazelnuts. Whether you savor it as a delightful breakfast treat, an afternoon snack, or a delectable dessert, this bread guarantees a symphony of flavors and textures that will leave you craving more.

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