LEMON VERBENA TEA BREAD
I have four adopted Chinese grandchildren whose mother is from China. I have tried to share our culture with the kids and this is one of the most fun things we ever did. We had a great tea party and learned some etiquette at the same time. Lemon Verbena Tea Bread was one of many goodies served at our "Little Summer Tea...
Provided by Marsha Gardner
Categories Sweet Breads
Number Of Ingredients 12
Steps:
- 1. Combine milk and lemon verbena leaves and stems in a small saucepan. Heat on low just until milk is hot (do not boil). Set aside to cool to room temperature. Pour mixture through a wire-mesh strainer into a glass measuring cup, discarding lemon verbena. Add additional milk to measuring cup to equal ½ cup, if needed, and set aside.
- 2. Beat butter at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- 3. Stir together flour, baking powder and salt; add to butter mixture alternately with reserved milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in lemon rind. Spoon batter into greased and floured 8-x 4-inch loafpan.
- 4. Bake at 350˚ F for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cook in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
- 5. Combine chopped verbena leaves and lemon juice in a small bowl. Cover and set aside.
- 6. After bread has cooled completely, pour herb-lemon juice mixture through a wire-mesh strainer into a small bowl, discarding lemon verbena. Add powdered sugar and stir with a small whisk until smooth, adding additional lemon juice, ½ teaspoon at a time, if needed, until desired consistency. Spoon glaze over top of bread, letting excess drip down sides. Garnish with lemon verbena leaves.
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dule Ristovski
[email protected]This is a great base recipe. I've used it to make all sorts of different variations, like adding blueberries or chocolate chips.
Awais King
[email protected]Overall, I thought this was a good recipe. I would definitely make it again, but I would make a few changes.
Diva Queen
[email protected]This bread was a bit dry. I think I should have added more liquid to the batter.
Hridoy Hasan Rony
[email protected]I had some trouble getting the bread to rise properly. I think I may have overmixed the batter.
Rupinder Dhillon
[email protected]I found this bread to be a bit too sweet for my taste.
Keyonia Jones
[email protected]This bread is a bit dense, but I still enjoyed it. The lemon verbena flavor is very prominent.
Rifat Gaming
[email protected]I love the glaze on this bread. It gives it a nice crunch and a touch of sweetness.
Barney Migs
[email protected]This is a great recipe for beginner bakers. It's simple to follow and the results are delicious.
Ai Rasel
[email protected]I made this bread for a bake sale, and it sold out in minutes!
Waseem Elahi
[email protected]This bread is so easy to make, and it's the perfect way to use up fresh lemon verbena from the garden.
Shakil ahammad
[email protected]I was a bit skeptical about the verbena, but it really adds a nice touch to this bread.
Ikpa John
[email protected]This is the best lemon verbena tea bread I've ever had! The flavor is amazing and the texture is so moist.
Teddy Bush
[email protected]I've made this bread several times now, and it always turns out perfectly. It's a great recipe to have on hand for unexpected guests.
Tamara Lothian
[email protected]This bread was a hit at my brunch party! Everyone loved the bright citrus flavor.
Akthar SHAH
[email protected]I love the combination of lemon and verbena in this tea bread. It's so light and fluffy, and the glaze gives it a nice finishing touch.
Carissa Campa
[email protected]This lemon verbena tea bread is a delightful treat! The zesty lemon flavor and subtle herbal notes from the verbena make for a unique and refreshing bread.