Lemon Verbena Bread

Ingredients

• 1/2 cup unsalted butter
• 1/4 cup fresh lemon verbena leaves, chopped
• 1 sugar
• 2 large eggs
• 1 pinch salt
• 1/2 cup milk
• 1 1/2 cups sifted flour
• 1 teaspoon baking powder
• 1 grated lemon, rind of
• 1/4 cup chopped nuts (optional)

Glaze

• 1/2 cup sugar
• 2 tablespoons fresh lemon verbena leaves, finely chopped
• 1 lemon, juice of

Directions

1. 1

   For the bread cream butter with verbena leaves in a mixer or food processor.

2. 2

   Add sugar,eggs and milk and beat well.

3. 3

   Add remaining ingredients and pulse a few times until blended.

4. 4

   Grease loaf pans (1 large,2 small or 4 mini) and pour in batter.

5. 5

   Bake at 350º for 30-45 minutes, depending on pan size, or until toothpick inserted in center of bread comes out clean.

6. 6

   Leave loaf in pan and pour glaze over loaf while still hot.

7. 7

   Let sit several hours.

8. 8

   Remove loaf from pan.

9. 9

   Wrap in foil to ripen overnight if you like, or serve when cool.

10. 10

    You can also freeze this bread for later use.

11. 11

    GLAZE: Mix together 1/2 cup sugar and 2 tbsp fresh lemon verbena leaves,finely chopped, with the juice of one lemon.