This is the final segment on my visit to England. I know my third segment was about a month ago but I wanted a lavender recipe to accompany this post. For a while I was undecided on what to make. While preparing to bake a loaf of bread yesterday, it finally dawned on me that I could use some of the culinary lavender I purchased during my visit to flavor the loaf.
Before we move on to the recipe, I would like to share some pictures with you. On my return from Liverpool, my friend DongXing and I spent an entire day in London followed by an excursion out to the city of Bath in the south west of England. The city was first established as a spa during Roman times and today, it has been designated as a World Heritage Site. I don’t think anyone takes a bath there anymore.
Next to the Roman Baths is the Bath Abbey. Founded in the 7th century, it is particularly noted for its fan vaulting ceiling. As I had a lot of ground to cover, I did not go inside the abbey but you can enjoy a 360° tour of the abbey here.
Our next stop was The Jane Austen Centre with its award winning Regency Tea room. We took the tour which lasted about one and a half hours by which time, the tea room was full. We had tea at a different venue instead.
Not far from the Jane Austen Centre is The Circus and Royal Crescent, examples of Georgian architecture by architect John Wood the Elder and his son, John Wood the Younger in the 18th century. The town houses at The Circus are divided into three curved segments of equal length forming a circle. The townhouses at the Royal Crescent forms a semi-circle facing the Royal Victoria Park.
By the time we were done with The Circus and Royal Crescent, it was getting late and we headed back towards the train station. We had to stop by Sally Lunn’s House, the oldest house in Bath. This is the home of the original Bath Bun.
Those Sally Lunn buns were huge!
Bath is a charming city to visit, full of history, things to do, and places to see. I really enjoyed meandering through the city and taking in the awesome sights and sounds.
On the final day of my stay, we visited Lavender Fields. I have always wanted to visit a lavender farm and thanks to DongXing, I finally got to do that. Love that field of purple haze!
A visit to Lavender Fields would not be complete without visiting The Lavender Shop. Everything in there was so fragrant! Of course we bought several bags of culinary lavender among other things…
Big HUGS to my dear friend, DongXing, and her lovely family for hosting my stay! I had a wonderful time and cannot thank them enough for their most gracious hospitality. ♥♥♥
Now, let us get back to the the Lavender Walnut Bread. This recipe was adapted from Food & Wine. I used the bread machine this time but you can certainly use the stand mixer or knead by hand.
Lavender Walnut Bread
- 1¼ cups water (300ml)
- 2 tbsp honey
- 3¼ cups unbleached white bread flour
- 2 tbsp oat bran
- 1 tbsp dried culinary lavender (crushed)
- 2 tbsp butter
- 1½ tsp salt
- 1½ tsp active dry yeast
- ½ cup walnuts (chopped) (60g)
- Pour water into the bread machine pan and add honey. Sprinkle flour, oat bran, and lavender over liquid. Add butter and salt in separate corners of the bread pan. Make a shallow indentation in the center and add yeast. Snap bread pan into machine and set it to basic setting. Press start.
- Add walnuts when bread machine beeps, 5 minutes before end of kneading cycle. Remove kneading paddle after final kneading.
- When bread is ready, remove from the pan and cool on a wire rack.
This bread has a subtle lavender fragrance and is delicious with lemon curd and a cup of Lavender tea or Earl Grey tea.
Here are the links to the first 3 parts of my travel…
Coddled Eggs and Merry Olde England
The White Cake Album, Liverpool
English Fish Pie and London
Enjoy…..and have a wonderful day! 8)
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