|
Instructions
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 F. for 30 to 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.
|