Friday, December 23, 2011

Lemon Thyme Bread

Every year at Christmas, I make some type of edible treat to pass out to friends and family.  I've done hot chocolate mixes, cookie mixes, and this year, I made Lemon Thyme Bread, using a recipe I got from the November issue of Taste of Home Magazine.  My kitchen smelled so good when this was baking.

Lemon Thyme Bread
1/2 c. butter, softened
3/4 c. sugar
1 egg
1/2 c. buttermilk
1/2 c. sour cream
1 3/4 c. flour
2 Tbsp. minced fresh thyme
1 Tbsp. grated lemon peel
1/2 tsp. baking soda
1/4 tsp. salt
Powdered sugar

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg.  Combine the flour, thyme, lemon peel, baking soda, and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition.

Transfer to a greased 8x4 inch loaf pan.  Bake at 350 degrees for 40-50 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack.  Cool completely; sprinkle with powdered sugar.
Yield:  1 loaf (12 slices)

For Lemon-Thyme Mini Loaves:
Use 3 greased 5 3/4x3 inch loaf pans.  Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in center comes out clean.

For Lemon-Thyme Muffins (or Mini Muffins):
Make batter as directed; fill greased or paper-lined muffin cups (or mini muffin cups) two-thirds full.  Bake at 400 degrees for 16-20 minutes (or for mini muffins, bake for 10-12 minutes) or until a toothpick comes out clean.  If desired, top with your favorite frosting
Yield:  1 dozen muffins or 4 dozen mini muffins

Lemon-Thyme Icing:  In a small bowl, combine 1/2 c. powdered sugar, 1/2 tsp. minced fresh thyme and 3-4 tsp. lemon juice, as needed, to achieve a drizzling consistency.
Yield:  2 Tbsp. icing

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