Lemon Verbena Bread

 We are having lovely cloudy weather here today! Lately it's been just beautiful with non-stop sunny days, and that has made for a wonderful summer -- but a cool, cloudy afternoon is definitely a refreshment. :)

Speaking of summer -- this, folks, is one of my personal favorite summer recipes! It really is amazing how much the verbena flavors the bread -- lemon rind is the only other lemon flavoring in the bread itself. It's really a potent herb, and super easy to grow!

Bread:

1 cup sugar

1/2 cup unsalted butter

1/3 cup chopped lemon verbena leaves

1 1/2 cups flour

1 teaspoon baking power

1/4 teaspoon salt

1/2 cup milk

zested rind of 1 lemon

2 eggs

Cream butter with verbena leaves in mixer or food processor. Add sugar and beat well, then add eggs, salt, and remaining ingredients. Grease 1 large loaf pan and pour in batter. Bake at 350 degrees for 30 to 45 minutes, until a toothpick inserted in the middle of the loaf comes out clean. Meanwhile, prepare glaze.

Glaze:

1/2 cup sugar

1 tablespoon chopped lemon verbena leaves

juice of 1 lemon

Mix ingredients. Leave loaf in pan. While still hot, pour glaze over it and let it sit several hours. Remove loaf from pan. Wrap in foil to ripen overnight before serving (I feel compelled to add that this never, I repeat, never happens at our house) or freeze immediately. OR, eat some the same day. Our personal preference. ;o) Enjoy!!

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