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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This moist quick bread tastes best the day after it's made. Lemon balm is a lovely addition to both the batter and glaze. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
1/4 cup finely chopped lemon balm leaves |
2 eggs |
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup milk |
1/4 cup chopped walnuts, optional |
1 tablespoon grated lemon peel |
glaze: |
1/3 cup sugar |
2 tablespoons water |
1 tablespoon lemon juice |
2 tablespoons finely chopped lemon balm leaves |
Directions:
1. In a large bowl, cream the butter, sugar and lemon balm. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in walnuts if desired and lemon peel. Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick comes out clean.
2. In a small bowl, whisk the sugar, water and lemon juice; stir in lemon balm. Spoon over warm bread while still in the pan. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.
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