Lavender Tea Bread: 3/4 cup milk, 2 Tbsp dried lavender flowers finely chopped, 2 cups all-purpose flour, 1 1/2 tsp. baking powder, 1/4 tsp. salt, 6 Tbsp. butter, softened, 1 cup sugar, 2 large eggs. Grease a 9x5x3 inch loaf pan. Preheat oven to 325 degrees. Heat milk with lavender almost to a boil, then steep until cool. Mix flour, baking powder and salt together in bowl. In another bowl cream butter and gradually add sugar, then eggs, one at a time, beating until light and fluffy.