recipe has been reproduced with the kind permission
of Linda Stradley
who runs the What's Cooking
America web site <click
says, "My mom was a great cook, but she
cooked the typical foods of the 50's of overcooked
meat and vegetables. It wasn't until I really
got interested in cooking for my family that I
discovered the wonders of great food using simple
fresh ingredients! I also discovered the love
of eating and the problems of weight gain!"
has always had a fascination with history. Put
this together with her love of good food and you
have a culinary historian. Linda says, "The
research of the origins of foods of America have
become an obsession when being introduced to new
foods." Traveling with her husband, Don,
all around the States, she always combines her
pursuit of pleasure and eating with the pursuit
of new foods and their history.
originated the What's Cooking America site in
1997 and continues to maintain it with regular
additions. The web site is a continuation of her
first cookbook also called What's Cooking America,
which she co-authored with her friend Andra Cook.
Linda has a new book available called I'll
Have What They're Having: Legendary Local Cuisine
- for details or to purchase <click
tablespoon sugar or honey
1 2/3 cups warm water (110 to 115 degrees),
1 (1/4 oz.) envelope active dry yeast
5 cups all-purpose flour or bread flour
2 teaspoons salt
6 tablespoons olive oil, divided
1 tablespoon dried culinary lavender flowers*
2 cloves garlic, minced
1 teaspoon coarse salt (sea or kosher)
1/4 teaspoon black pepper
Found in Health Food Stores,
Gourmet Stores, or use your own hand-dried flowers.
a small bowl, combine sugar or honey with 1/2
cup of warm water. Sprinkle yeast over the mixture;
let it stand until foamy, for 5 to 8 minutes.
the flour into a large bowl. Make a well in
the center of the flour and pour in remaining
water, yeast mixture, and 4 tablespoons olive
oil. Mix for approximatelly 5 minutes or until
you form a dough; transfer to your work surface.
for 10 minutes then add the salt and knead for
a approximately 6 to 10 minutes or until the
dough is very smooth (if the dough sticks to
your hands, add some additional flour, one tablespoon
at at time).
a large bowl with non-stick cookiny spray. Form
the dough into a round shape and place dough
in the bowl. Cover with plastic wrap, and set
aside in a warm place (draft free) to rise for
approximately 45 to 60 minutes or until dough
has doubled in bulk.
At this point you can refrigerate the dough
overnight. Be sure to allow the dough to return
to room temperature before putting it in the
oil a large baking sheet (I use the new silpads
instead of oil).
flour work surface and roll out dough into a
dough to the baking sheet, cover with plastic
wrap and let rise approximately 30 to 45 minutes
or until it doubles in size.
dough is rising, make the lavender garlic topping.
Finely chop the lavender. In a small bowl, mix
lavender and garlic with remaining 2 tablespoons
dimples in the dough with your fingers by pushing
into the dough several times. Brush the lavender-garlic
topping all over and into the dimples.
coarse salt and pepper on top.
for 30 to 35 minutes or until golden brown.
A good check is to use an instant digital thermometer
to test your bread. The temperature should be
between 200° and 210°.
from oven and transfer to wire rack to cool.
Let baked loaf cool for 30 minutes before cutting
(this is because the bread is still cooking
while it is cooling).
Linda Stradley - What's Cooking America