Lemon Verbena Bread

Name: Lemon Verbena Bread
Ingredients: 1/2 cup unsalted butter; 1/4 cup fresh lemon verbena leaf, chopped; 1 sugar; 2 large eggs; 1 pinch salt; 1/2 cup milk; 1 1/2 cups sifted flour; 1 teaspoon baking powder; 1 grated lemon, rind of; 1/4 cup chopped nuts (optional); Glaze; 1/2 cup sugar; 2 tablespoons fresh lemon verbena leaves, finely chopped; 1 lemon, juice of

14 ingredients

11 steps

Ingredients

1/2 cup unsalted butter
1/4 cup fresh lemon verbena leaf, chopped
1 sugar
2 large eggs
1 pinch salt
1/2 cup milk
1 1/2 cups sifted flour
1 teaspoon baking powder
1 grated lemon, rind of
1/4 cup chopped nuts (optional)
Glaze
1/2 cup sugar
2 tablespoons fresh lemon verbena leaves, finely chopped
1 lemon, juice of

Directions

1

For the bread cream butter with verbena leaves in a mixer or food processor.
2

Add sugar,eggs and milk and beat well.
3

Add remaining ingredients and pulse a few times until blended.
4

Grease loaf pans (1 large,2 small or 4 mini) and pour in batter.
5

Bake at 350° for 30-45 minutes, depending on pan size, or until toothpick inserted in center of bread comes out clean.
6

Leave loaf in pan and pour glaze over loaf while still hot.
7

Let sit several hours.
8

Remove loaf from pan.
9

Wrap in foil to ripen overnight if you like, or serve when cool.
10

You can also freeze this bread for later use.
11

GLAZE: Mix together 1/2 cup sugar and 2 tbsp fresh lemon verbena leaves,finely chopped, with the juice of one lemon.