Fresh Lemon Balm Bread

by | Sep 3, 2020 | Breads | 0 comments

This recipe uses an old fashioned (but effective) technique to make quick breads moist. You may remember eating “poke cake” where the cook poked the surface with a toothpick and then poured liquid Jell-O over the top. This uses the same technique but with an herbal topping.

Fresh Lemon Balm Bread

Recipe by Ann McCormick, Herb 'n CowgirlCourse: Breakfast
Cooking time

45

minutes

Ingredients

  • 1/4 cup finely chopped fresh lemon balm leaves

  • 1 cup of sugar

  • 8 tablespoons of butter, softened

  • 2 eggs

  • 1/2 cup of milk

  • 1 1/2 cup all-purpose flour

  • 1 teaspoon of baking powder

  • 1/4 teaspoon of salt

  • 1 tablespoon of grated lemon rind

  • Sauce
  • 1/2 cup of sugar

  • 2 tablespoon of chopped fresh lemon balm

  • 3 tablespoons of lemon juice

How to Make It

  • Snip enough lemon balm leaves to provide 1/4 cup plus 2 tablespoons of finely chopped leaves.
  • Rinse and pat dry.
  • Oil four mini-loaf pans or one regular loaf pan. Preheat the oven to 350°F.
  • Combine sugar, lemon balm leaves, butter, and eggs.
  • Add milk and beat until smooth.
  • Finally add in flour, baking powder, salt, and grated lemon rind.
  • Mix just until combined. Do not over-mix.
  • Pour evenly into large loaf pan or mini-pans.
  • Bake large loaves for 45 minutes, smaller loaves for 25-30 minutes.
  • While the quick bread is baking, make the sauce to drizzle over the top.
  • In a saucepan, combine 1/2 cup sugar, remaining lemon balm leaves and 3 tablespoons lemon juice (approximately the juice from one lemon).
  • Add enough water to make a mixture you can easily stir – about a quarter of a cup.

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