Lemon Balm Bread Recipe

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Lemon Balm Bread Ingredients

1/2 cup unsalted butter
1/4 cup finely chopped lemon balm
1 cup sugar
2 large eggs
1 pinch of salt
1 1/2 cup sifted flour
1 tsp baking powder
1 grated rind of lemon
1/4 cup chopped nuts (optional)

GLAZE

1 juice of lemon
1/2 cup sugar
1/2 cup water
1/4 cup finely choped lemon balm

A Recipe for
Lemon Balm Bread

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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This is a recipe for Lemon Balm Bread from the recipe cookbook of Recipes-to-go (Fruit)

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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Lemon Balm Bread

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Isadora Duncan, America dancer (1878-1927)

Lemon Balm Bread Directions

1. Cream butter with lemon balm leaves. Add sugar and beat well.
Then add remaining ingredients and mix well. 2. Preheat oven to 350 F
(178 C). Pour batter into greased loaf pan. (1 large, 2 small, or 4
minis). Bake for 30 to 45 minutes, depending upon pan size, or until
batter tests done with a toothpick. 3. Mix all glaze ingredients
together. After the bread is removed from the oven, pour the glaze
over it and allow to sit in the loaf pan(s) for four to six hours. 4.
Wrap the bread in foil and allow to ripen overnight before serving or
freeze immediately.

Serves: 1

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Lemon Balm Bread Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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