Lemon Lavender Bread

Lemon Lavender Bread

Yield: ~770g loaf

Lemon Lavender Bread


  • 521g Flour
  • 183g Milk
  • 10g Yeast
  • 10g Salt
  • 21g Melted butter
  • 10g Sugar
  • 1 Egg
  • Juice from 2 lemons (approx. 115g)
  • Zest from 2 lemons
  • 1 Tblsp Lavender


  1. Add 521g flour, 10g yeast and salt, 10g sugar, the lemon zest and lavender and mix together
  2. Add 183g milk, lemon juice, 21g melted butter, and egg to the dry ingredients and mix.
  3. I kneaded the dough in my stand mixer for around 10 minutes, the dough was really sticky so I floured my work surface and kneaded by hand for a minute
  4. Let the dough rise, covered, until doubled in size. About an hour
  5. Once doubled, knead a few times, and shape into a boule.
  6. Cover and let rise for about 40 minutes or until doubled in size. I'm using a brotform dusted with icing sugar, which ended up thickening and sticking to the brotform, so don't make the same mistake.
  7. Preheat the oven to 350F slash the loaf (which I forgot to do) and bake for about 40 minutes. I covered the bread with foil for the last 15 minutes since it looked brown enough and I didn't want the top to burn.

I think this recipe still needs some work. The lemon flavour is good, the lavender is a little more subtle then I hoped for. I think doubling the lavender would work better.

View bakers percentage sheet.

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