Lemon Thyme Tea Bread for Denyce

[kwormann]

This is such a good bread! Check out my notes at the bottom for serving suggestions:)


* Exported from MasterCook *

Lemon-Thyme Tea Bread

Recipe By :Midwest Living Magazine June 1997
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Breads
Desserts Great Summer food


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3 oz package cream cheese -- softened
3 Tablespoons butter -- softened
2/3 Cup sugar
1 egg
1 cup plus 2 T flour
1 1/2 teaspoons baking powder
1/2 cup milk
1 Tablespoon snipped fresh thyme
1 teaspoon finely shredded lemon peel
Lemon Glaze (recipe follows)

Grease and lightly flour an 8x4x2 inch loaf pan; set aside.

In a medium bowl, beat the cream cheese and butter on high speed until
light and fluffy. Put mixer on medium-low, gradually add the sugar,
beating well. Add the egg and beat until well combined.

In a small bowl, stirtogether flour, baking powder and 1/4 teaspoon salt.
Add to creamed mixture, alternately with milk, beginning and ending with
dry ingredients and beating well after each addition. Stir in thyme and
lemon peel. Spread batter into prepared pan.

Bake 350 oven for 45-50 minutes or until a wooden toothpick comes out
clean. Cool in pan on a wire rack for 10 minutes. Remove the loaf from
the pan; place on the rack.

Drizzle the glaze over the warm loaf. Cool completely.



Lemon Glaze: In a bowl, stir together 1/2 cup sifted powdered sugar, 1/2
teaspoon finely shredded lemon peel and enough lemon juice or milk to make
a drizzling consistency.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 60 Calories; 3g Fat (39.0% calories
from fat); 1g Protein; 9g Carbohydrate; 0g Dietary Fiber; 19mg
Cholesterol; 75mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1/2
Fat; 1/2 Other Carbohydrates.

Serving Ideas : This is EXCELLENT with w/ tuna or chicken salad made with a mixture of sour cream and mayonaise mixed with fresh chives, fresh tarragon and fresh dill. This is one of my favorite summer lunches. I have served this combination with fresh watermelon at two wedding showers and it was a big hit!


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[beejayw1]

Wow, Kim -

I just bought a house (in May, that is) and one of the things I bought (and have added to) is a herb garden. And one of the herbs is lemon thyme, a great big, spreading bed of it. Bruise the leaves and you get a great, lemony scent.

I think I'll make this recipe this afternoon! I'll report back to you on this thread on how good it is (though it looks like a winner!):D

Thanks!

[luv2cook]

thanks, kim. Looks yummy!

[makedah]

I'm not Denyce, but this looks great. Thanks for posting it.

[beejayw1]

Recipe Review

Well, I made this using lemon thyme from my garden. I meant to get lemons and forgot, so I used grapefruit instead. Here's what I found:

It was a good tea cake. Relatively dense, and not too sweet, but definitely not a plain bread.

Problems: It was too dense. This was my fault. I was using a Kitchenaid for the first time (I'm in love!) and I overbeat the battter.

Pluses: The tea bread was delicious. Citrusy, but not overly so, and the glaze was just the perfect topper.

What I would do differently next time:
This is a great recipe to fiddle with. Next time I'll make as before (using lemon this time, though the grapefruit added a good flavor), but instead of 1/2 C milk, I'll use 1/4 C milk and 1/4 C lemon juice. Mix the milk in with the flour, as directed, then add the lemon juice.

I thought it would be good if I made it using key lime. You could also use coconut milk (half milk, half coconut milk) and use a rum glaze. Or not.

thumbs up!

[kwormann]

ooohhhh it would be VERY good with key lime:)