Lemon Verbena Bread

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the bread cream butter with verbena leaves in a mixer or food processor.
  • Add sugar,eggs and milk and beat well.
  • Add remaining ingredients and pulse a few times until blended.
  • Grease loaf pans (1 large,2 small or 4 mini) and pour in batter.
  • Bake at 350º for 30-45 minutes, depending on pan size, or until toothpick inserted in center of bread comes out clean.
  • Leave loaf in pan and pour glaze over loaf while still hot.
  • Let sit several hours.
  • Remove loaf from pan.
  • Wrap in foil to ripen overnight if you like, or serve when cool.
  • You can also freeze this bread for later use.
  • GLAZE: Mix together 1/2 cup sugar and 2 tbsp fresh lemon verbena leaves,finely chopped, with the juice of one lemon.
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