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1
Combine 1 teaspoon water and egg a small bowl, stirring with a whisk. Reserve 1 tablespoon egg mixture.
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2
Dissolve honey and yeast in warm water in a large bowl, let stand 5 minutes.
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3
Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups remaining egg mixture, lavender, butter and salt to yeast mixture, stir well. Stir in 3 cups flour to form a stiff dough.
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4
Turn dough out onto a lightly flour surface. Knead until smooth and elastic (about 10 minutes), add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
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5
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.)
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6
Punch dough down; cover and let rest 5 minutes.
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7
Divide in half. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 12-inch rope on a floured surface. Twist ropes together, pinching ends to seal. Place the dough in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
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8
WHEN READY TO BAKE:.
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9
Preheat oven to 375 degrees F.
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10
Uncover dough. Gently brush the reserved egg mixture over loaf.
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11
Bake loaf at 375 for 35 minutes or until browned on bottom and the loaf sounds hollow when tapped. Remove loaf from pan; cool completely on a wire rack.
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12
To freeze for up to 1 month:.
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13
Place in an airtight container, or wrap in heavy-duty plastic wrap or foil. Unwrap the loaf, and thaw at room temperature 2 hours before serving.
