This recipe is amazing! I did a bit of my own variation but I think you can get the general idea. If you like lemon poppy seed then you can appreciate this. Once you get the bread done the glaze really adds a great hint of lavender and vanilla.
2 1/4 c. all-purpose flour
3/4 c. milk
1 c. butter, softened
1 1/2 tsp. baking powder
1 tbsp. grated lemon peel
1 1/4 c. sugar
2 tbsp. poppy seed
(1 tsp. salt, optional)
Heat oven to 350 degrees. Grease bottom only of 4 (5 3/4 x 3 x 2 1/8 inch) loaf pans.
In large mixer bowl combine all bread ingredients. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Pour into prepared pans. Bake 32 to 40 minutes or until wooden pick inserted in center comes out clean.
Put 1 tablespoon of butter and 3 tablespoons of milk or half and half and 2 teaspoon Lavender buds in a small sauce pan. Bring to almost a boil- turn off- cover and let sit for about 2 hours. Strain off Lavender buds. Next in a small mixing bowl blend 1 1/2 cups sifted confectioners' sugar with 1/2 teaspoon vanilla, a dash of salt. Add cooled butter and milk mixture. Stir till all is dissolved. Pour on bread.