Saturday, March 22, 2014

Lemon-Thyme Tea Bread Recipe

Lemon-Thyme Tea Bread Recipe

Prep: 20 min. Bake: 40 min. + cooling
MAKES: 16 servings


3/4 cup milk
 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
 1/2 cup butter, softened
 1 cup sugar
2 eggs
 2 cups all-purpose flour
 1-1/2 teaspoons baking powder
 1/4 teaspoon salt
 1 tablespoon lemon juice
 1 tablespoon grated lemon peel
 1/2 cup confectioners' sugar
 1 tablespoon lemon juice



  1. In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high 1-2 minutes or until bubbly; cover and let stand until cooled to room temperature.
  2. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and peel.
  3. Pour into a greased 9x5-in. loaf pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
  4. In a small bowl, combine glaze ingredients until smooth; drizzle over bread. Yield: 1 loaf (16 slices).