Lemon Verbena Bread

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

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)
• 1/2 cup sugar
• 2 tablespoons fresh lemon verbena leaves, finely chopped
• 1 lemon, juice of

Recipe

• 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 350º 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.