Lemon Thyme Bread Recipes

RIDICULOUSLY EASY LEMON THYME SHORTBREAD

Steps:

• Preheat oven to 325. Lightly grease (I use baking spray) and then line an 8 or 9-inch cake pan (round or square) with parchment paper. (See Café Tips above in post regarding size of the pan.) Line a sheet pan with foil. Set both pans aside.
• Combine soft butter, sugar, lemon zest and juice and vanilla in a medium-large bowl. Stir for about 30 seconds until nice and creamy.
• Add the flour, thyme leaves and salt. Stir just until all of the flour is incorporated. The dough will be crumbly. Press the dough firmly into the prepared pan to create an even surface. Be sure there are no loose crumbs around the edges of the pan. Sprinkle with the sugar.
• Place the cake pan on top of the foil lined sheet pan. Bake for 35-45 minutes until the top is a nice golden brown. (The smaller your pan is, the thicker your shortbread will be and the longer it will take to bake.)
• Invert the shortbread onto a flat plate. Place another plate on top and invert again so the sugared side is up.
• Slide the shortbread onto a cutting board and sprinkle with a bit more sugar, if desired. With a long, sharp knife, cut it into wedges (or rectangles or squares if using a square pan). Transfer pieces to a wire rack to cool completely. Store in an airtight container.
• If you prefer your shortbread crisper, place the cooling rack with the cut pieces on a sheet pan and return return to the oven for 5 minutes then cool completely on the rack.
• Garnish when serving with a few more fresh thyme leaves, if desired.

LEMON THYME TEA BREAD

Steps:

• 1. In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high for 1-2 minutes or until bubbly, cover and let stand for 5 minutes. Cool to room temperature.
• 2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and peel.
• 3. Pour into a greased 9 x 5 loaf pan. Bake at 350Degree F. for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
• 4. In a small bowl, combine glaze ingredients until smooth, drizzle over bread.

LEMON THYME TEA BREAD

Steps:

• In a microwave safe bowl, combine milk and thyme. Microwave, uncovered on high 1-2 minutes until bubbly, cover and let stand for 5 minutes. Cool to room temperature.
• In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating baking powder and slat; add to creamed mixture alternately with reserved milk mixture. Stir in lemmon juice and peel.
• Pour into a greased 9 in.x 5 in.x 3 inches loaf pan. Bake at 350 degrees for approximately 45 minute or until a toothpick inserted near the center comes out clean. Cool for 10 minute before removing from pan to a wire rack.
• In a small bowl, combine glaze ingredients until smooth; drizzle over bread.