Recipe - Lavender Cornmeal Brioche

4 cup White; unbleached flour
1 cup Cornmeal
1 teaspoon Salt
1 teaspoon Lavender (available at
specialty grocery stores)
or you may use 1 teaspoon
of Herbs de Provence
8 ounce Warm nonfat milk; heated to
85 degrees
1 tablespoon Fresh yeast
1 tablespoon Honey
2 Whole eggs; beaten

Add yeast to the water and honey and let it sit in a warm place until
foamy, then add the beaten eggs. Combine wet and dry ingredients and knead
for 8 minutes. Set in a warm place and allow the dough to rise until it
doubles in volume. Then, punch down and form into desired shape. Let the
dough mixture rise again until it has doubles in size and bake at 350
degrees for 2530 minutes. Baking time will vary depending on the shape and
size of the loaf. It is done when it looks light brown and sounds hollow
when tapped.

Yield: 2 One half pound loaf, 26 slices. Per 1 One half ounce slice: Calories 99; Fat
0.8 gm; Saturated Fat 0.2 gms; Cholesterol 16 mgs' Sodium 93 mgs;
Carbohydrate 20 gms; Dietary fiber 1 gm; Sugar 1 gm; Protein 3 gms. This
recipe is 7% fat. Posted to BakeryShoppe Digest V1 #196 by Simps
c.simpson@worldnet.att.net on Aug 19, 1997