Savory Dutch Lavender Cheddar Bread – Easy Farmhouse Recipe

 

Equipment

• Dutch Oven
•  Silicone Spatula  
•  Parchment Paper
• Bowl
• Clean Tea Towel

Ingredients

• 1 1/2 cups warm water (about 100 degrees F)  Use a temperature thermometer for this.   Temperature is important  no warmer than 110 and no less than 100 F
• 1 packet yeast (active dry, instant, or quick rise- 2.25 teaspoons)
• 1/2 tablespoon ground lavender salt or  fine grain salt    NOT iodized may slow the rising time and may add bitter taste
• 3 1/4 cups all-purpose flour or bread flour, plus more for dusting
• 1 Tablespoon of Purple Haven lavender pizza season blend
• 1 teaspoon ground  culinary lavender buds
• 1 cup shredded old cheddar cheese.

Instructions

In a large bowl mix together the warm water yeast and table salt until yeast and salt are fully or almost dissolved (I use a whisk for this).

Add the flour to the bowl all at once and stir together until a sticky dough forms. Don't worry about mixing it too much, just make sure everything is uniformly wet. It WILL be messy and sticky.

Cover the bowl with a kitchen towel Leave it for 2-3 hours to rise in a somewhat warm place until it's doubled in volume.  In the colder months I pre heat the oven then turn it off and place the covered bowl in the oven

30 minutes to an hour before you are ready to bake preheat your oven to 450 degrees F. Place your Dutch oven in the oven, with the lid ON, while the oven is preheating. Once the oven reaches 450, keep it preheating for another 20 minutes, so the Dutch oven gets good and hot.

Next step

Scrape the dough into the edge of a piece of parchment paper dusted with flour. Make it into as much of a "loaf" shape as you can by folding the edges up on top of it   Mixing in the lavender blend, culinary lavender  and cheese. I use a silicone spatula and a cake scraper  they  seems to work well

Take out the preheated Dutch oven and take off the lid, carefully! Grab the parchment from the sides and place the loaf in your Dutch oven.

Use a very sharp knife  and cut a few slits across the top of the loaf about 1/2" deep, across the entire top.

Place the cover back on the Dutch oven and place in the preheated oven on the center rack. Bake for 35 minutes at 450 degrees F  Remove the lid and bake for another 5-10 minutes, until a golden brown color forms- longer if necessary.  I find 5 minutes is good in my oven.   Remove the loaf from the dutch oven Grabbing the sides of the parchment paper works well but remember don’t touch the dutch oven and place it on a wire rack or cutting board to cool for at least 10 minutes, preferably 30 minutes

Cut and serve with one of the whipped lavender butter recipes.