I love your recipe for this delicious and, nutritionally speaking, value added recipe, Sonya Jane! It turned out wonderfully tender and perfectly moist. It was just sweet enough, and it had a delightfully crisp top crust that, to my mind, actually had a bit of a crumb topping quality to it, interestingly enough. I followed your directions for making the lavender sugar, but it was unnoticeable in the bread, although the aroma in the sugar was potent. I'm sure there is an explanation as to why. I don't have a digital scale which would have come in very handy this time to get the exact measurements by grams, but I calculated 2/3 cup sugar and just used the 1/2 cup/1 stick of butter without the extra tablespoon (thanks for providing the others!). Only one thing I would change, and that would be to decrease the salt some. For others that might want to make this, here is the blog link for the lavender sugar...http://allrecipes.com/Cook/11602733/BlogEntry.aspx?postid=188287
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I love your recipe for this delicious and, nutritionally speaking, value added recipe, Sonya...