How to Make Lavender and Lemon Ice Cream Bread

For the Bread:

- 1 1/2 cups all-purpose flour

- 1/4 cup sugar

- 2 1/4 teaspoons active dry yeast

- 1 teaspoon salt

- 1/4 cup (1/2 stick) unsalted butter, softened

- 1/2 cup milk, warmed to 110-115 degrees F

- 1 egg, beaten

- 1 tablespoon lavender buds

- 1 teaspoon lemon zest

For the Glaze:

- 1/2 cup confectioners' sugar

- 1 tablespoon milk

- 1/2 teaspoon vanilla extract

- 1 teaspoon lemon juice

Instructions

To make the bread:

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.

2. In a large bowl, combine the flour, sugar, yeast, and salt.

3. Add the butter, warm milk, egg, lavender buds, and lemon zest. Mix until dough forms.

4. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic.

5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.

6. Punch down the dough and divide it in half. Roll out each half into a 12-inch rope.

7. Braid the ropes together and place in the prepared loaf pan.

8. Cover with plastic wrap and let rise for another 30 minutes, or until doubled in size.

9. Bake in preheated oven for 30-35 minutes, or until golden brown.

10. Remove from oven and let cool completely in pan before glazing.

To make the glaze:

1. In a small bowl, whisk together the confectioners' sugar, milk, vanilla extract, and lemon juice until smooth.

2. Drizzle the glaze over the cooled bread.

3. Slice and serve.