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Lemon Herb Tea Bread

Contributed by Kelly

 

3/4      cup  milk
1         tablespoon  lemon thyme -- fresh
1         teaspoon  thyme -- dried
1         tablespoon  lemon balm -- chopped
1/2      cup  butter
1         cup  sugar
2         eggs -- large
1         tablespoon  lemon juice
1         tablespoon  lemon zest
2         cups  all-purpose flour
1 1/2   teaspoons  baking powder
1/4      teaspoon  salt

Glaze frosting:

   1  cup  powdered sugar
   3  tablespoons  lemon juice

Combine milk and herbs in small saucepan and bring just to a boil. Remove from heat, cover and let stand. Cream butter. Add sugar.  Add eggs 1 at a time. Stir in lemon juice and lemon zest.  Separately, combine flour, baking powder and salt.  Add to butter mixture alternately with milk mixture, beginning and ending with flour.  Bake in a greased, floured 9x5x3 loaf pan at 325 for 50 minutes or till done.   Mix together powdered sugar and lemon juice to make glaze. May have to add more lemon juice. When bread has cooled a bit, top with glaze.

Variation: Can substitute orange juice and zest for the lemon in recipe to make orange bread. Also, if you do not have the fresh herbs, you can make the bread with the dried thyme only.