Lovage Seed Brandy Bread

• 1 pkg dry yeast
• 1 tsp sugar
• 1/1/4 cups warm (not hot) water
• 2 teasp salt
• 2 1/2 cups wheat flour
• 2 1/2 cups white flour
• 1 tablespoon brandy
• 1 tablespoon vegetable oil
• 1 onion peeled and grated
• 1 tablespoon lovage seeds

Mix the yeast, sugar, and warm water together. Set aside in a warm spot until the mixture grows frothy. Sift together the flours and salt in a separate bowl. Add the oil, yeast mixture, onion, and brandy, kneading to make a soft dough.

Turn the dough onto a floured board and gently knead for 10 minutes. The dough should be smooth and elastic. Return the dough to the bowl, cover with a damp cloth, and leave to rise for 1 1/2 hours or until doubled in size.

Punch down dough, turn onto the floured surface, and knead for five minutes. Form dough into a loaf shape and place in a well-greased 9 by 5 by 2 1/2 inch loaf pan, turning once to coat all sides.

Sprinkle with lovage seeds and let rise for 15 minutes while you preheat oven to 450 degrees.

Bake approximately 30 to 40 minutes or until done.

About Lovage:

Lovage is an ancient healing herb, mostly used for its diuretic properties in cases of water retention and urinary difficulties, and also for pain and swelling (inflammation) of the lower urinary tract, for preventing of kidney stones, and to increase the flow of urine during urinary tract infections.

The seeds, leaves and leaf stems have a strong, earthy, celery flavor that enriches soups and stews and is particularly useful in vegetarian dishes, with rice, vegetable stuffings and nut roasts. More info on this herb can be found at the Encyclopedia of Herbology.