Polenta Quick Bread With Lemon And Thyme Recipes

POLENTA QUICK BREAD WITH LEMON AND THYME

Steps:

• Preheat oven to 325°.
• Butter a 9-by-5-inch loaf pan. Dust with flour, and tap out excess; set aside.
• Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.
• Add lemon zest; mix 1 minute.
• Add eggs, 1 at a time, mixing well after each addition.
• Mix in lemon juice and thyme.
• Add flour, cornmeal, baking powder, and salt, and mix until just combined.
• Stir in chopped pine nuts.
• Pour batter into prepared pan. Sprinkle with pine nuts.
• Bake until a pick inserted into center comes out clean, 50 to 55 minutes.
• Let cool completely on a wire rack.
• Garnish with thyme.

LEMON-THYME TEA BREAD

Steps:

• In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high 1-2 minutes or until bubbly; cover and let stand until cooled to room temperature., Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and zest. , Pour into a greased 9x5-in. loaf pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. , In a small bowl, combine glaze ingredients until smooth; drizzle over bread.

POLENTA BREAD (ABM)

Steps:

• Add ingredients to your bread machine in the order recommended by your manufacturer (for mine, it is the order as given above) but, DO NOT add in the eggs in any order in which they come directly in contact with the warm water, or they will cook (that is why I add them in between the flour and the polenta).
• Use the regular white bread setting.