Lavender Tea Bread
I make this tea bread when the lavender is in bloom. Try it with fresh strawberry slices on top.
milk
¾
cup
finely chopped fresh lavender
3
tablespoons
butter, softened
6
tablespoons
white sugar
1
cup
eggs
2
all-purpose flour
2
cups
baking powder
1 ½
teaspoons
salt
¼
teaspoon
 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.
