| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Herbs, Cakes, Desserts | 1 | Loaf | |
INGREDIENTS
| 1/2 | c | Unsalted butter |
| 1/4 | c | Finely chopped lemon balm |
| 1 | c | Sugar |
| 2 | lg | Eggs |
| Pinch of salt | ||
| 1 1/2 | c | Sifted flour |
| 1 | ts | Baking powder |
| 1 | Grated rind of lemon | |
| 1/4 | c | Chopped nuts (optional) |
| 1 | Juice of lemon | |
| 1/2 | c | Sugar |
| 1/2 | c | Water |
| 1/4 | c | Finely choped lemon balm |
INSTRUCTIONS
GLAZE 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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