LEMON-THYME BREAD
Lemon and thyme go together like milk and cookies. Fresh thyme is best, but if you must use dried, reduce the amount to 1 tablespoon and crush it between your fingers before adding it to the batter. -Cathy Tang, Redmond, Washington
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 1 loaf (12 pieces).
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine buttermilk and sour cream. Combine the flour, thyme, lemon zest, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition., Transfer to a greased 8x4-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, 40-50 minutes. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners' sugar.
Nutrition Facts : Calories 212 calories, Fat 10g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 176mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
PARMESAN HERB LOAF
This moist loaf is one of my very best quick bread recipes. I like to serve slices accompanied by individual ramekins filled with extra virgin olive oil infused with herbs for dipping. -Dianne Culley, Nesbit, Mississippi
Provided by Taste of Home
Time 45m
Yield 1 loaf (8 servings).
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flour, 3 tablespoons Parmesan cheese, sugar, onion, 1 teaspoon Italian seasoning, baking powder, baking soda and salt. In another bowl, whisk the sour cream, milk and butter. Stir into dry ingredients just until moistened., Turn onto a floured surface; knead for 1 minute. Shape into a round loaf; place on a baking sheet coated with cooking spray. With kitchen scissors, cut a 1/4-in.-deep cross in top of loaf. Brush with egg white. Sprinkle with remaining cheese and Italian seasoning., Bake at 350° for 30-35 minutes or until golden brown. Serve warm.
Nutrition Facts :
ALMOST-FAMOUS ROSEMARY BREAD
Provided by Food Network Kitchen
Time 4h
Yield 4 small loaves
Number Of Ingredients 7
Steps:
- Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
- Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
- Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
- Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
- Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
- Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.
LEMON BREAD
I often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture. -Kathy Scott, Lingle, Wyoming
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 143mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON-HERB BREAD
Serve this lemon-herb bread with our Salmon Nicoise Salad.
Provided by Martha Stewart
Categories Bread Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. In a small saucepan or microwave-safe bowl, combine butter, lemon zest, tarragon, and salt; heat on stove or in microwave until butter melts.
- Without cutting all the way through, slice baguette in 1-inch intervals; brush butter mixture between slices. Wrap in foil; bake until hot, about 15 minutes.
HERB QUICK BREAD
This simple bread is especially good with soups and stews, but slices are also tasty alongside fresh green salads. The herbs make it a flavorful treat any time of the year. -Donna Roberts, Shumway, Illinois
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, whisk together first 7 ingredients. In another bowl, whisk together egg, milk and oil. Add to flour mixture; stir just until moistened. , Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 160mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
HERB-INFUSED LEMON-STRAWBERRY LOAF
Fresh herbs infuse this buttery lemon cake with floral flavor that beautifully complements swirls of sweet strawberry jam.
Provided by Samantha Seneviratne
Categories Mother's Day Brunch Dessert Bake Cake Butter Thyme Rosemary Herb Milk/Cream Lemon Egg Jam or Jelly Spring Soy Free Peanut Free Tree Nut Free Vegetarian
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter an 8 1/2x4 1/2" loaf pan, then line with parchment paper, leaving a 2" overhang on 2 sides.
- Lightly crush herbs with your hands to help release oils, then transfer to a small saucepan. Add 3/4 cup butter and cook over medium heat, swirling pan often, until butter melts, about 5 minutes. Let cool to room temperature, 15-20 minutes.
- Meanwhile, stir 3/4 cup milk, 1 Tbsp. lemon zest, and 1/4 cup lemon juice in a small bowl. Whisk flour, baking powder, and salt in a medium bowl.
- Using an electric mixer on medium speed (or a stand mixer fitted with the whisk attachment), beat eggs and granulated sugar in a large bowl until light in color and doubled in size, 4-5 minutes. Discard herbs from butter, then beat butter into egg mixture until well combined. Add half of dry ingredients and beat just until combined. Beat in milk mixture, then add remaining dry ingredients and beat just until combined. Do not overmix.
- Pour half of batter into prepared pan; smooth top. Top with 3 Tbsp. jam and swirl through batter with a butter knife or chopstick. Pour remaining batter over; smooth top. Repeat swirling process with remaining 3 Tbsp. jam.
- Bake cake until a tester inserted into the center comes out with moist crumbs attached, 50-60 minutes.
- Transfer pan to a wire rack and let cool 20 minutes. Remove cake from pan using parchment overhang and let cool completely.
- Whisk powdered sugar and remaining 1 Tbsp. milk and 1 tsp. lemon zest in a small bowl until smooth. Spoon over top of cake and let drip down sides.
- Do Ahead: Cake can be baked 3 days ahead. Store in an airtight container at room temperature, or freeze up to 3 months.
More about "lemon herb bread recipes"
THE BEST LEMON BREAD RECIPE | A MIND "FULL" MOM
From amindfullmom.com
4.8/5 (23)Category BreadCuisine AmericanTotal Time 1 hr 10 mins
- In a smaller bowl, sift together flour, salt and baking powder and whisk to evenly distribute salt and baking powder.
- Add the flour mixture to the creamed mixture, along with the milk and lemon zest. Fold to evenly incorporate batter.
NO-KNEAD LEMON-HERB BREAD - BIGOVEN.COM
From bigoven.com
5/5 (2)Calories 133 per servingCategory Bread
EASY LEMON BREAD - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
BEST LEMON QUICK BREADS - ALLRECIPES
From allrecipes.com
THE BEST LEMON BREAD RECIPE | BY LEIGH ANNE WILKES
From yourhomebasedmom.com
RUSTIC GARLIC PARMESAN HERB BREAD - THE STAY AT HOME CHEF
From thestayathomechef.com
LEMON BREAD - EATINGWELL
From eatingwell.com
LEMON-RICOTTA HERBED FLATBREAD RECIPE | MYRECIPES
From myrecipes.com
SHRIMP OREGANATA RECIPE
From allrecipes.com
ROASTED FISH WITH LEMON, SESAME AND HERB BREAD CRUMBS RECIPE
From cooking.nytimes.com
LEMON ROSEMARY SOURDOUGH BREAD - CULTURED FOOD LIFE
From culturedfoodlife.com
LEMON, GARLIC & HERB BREAD CRUMBS - ANDREW ZIMMERN
From andrewzimmern.com
HOW TO MAKE YOUR OWN LEMON HERB SEASONING - GETTY STEWART
From gettystewart.com
LEMON CRUMB LOAF RECIPE (MADE IN ONE-BOWL!) - BUTTER BE READY
From butterbeready.com
QUICK LEMON BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
LEMON BREAD WITH GLAZE
From simplyrecipes.com
21 QUICK AND EASY RECIPES FOR THE CORONATION BIG LUNCH
From telegraph.co.uk
GARLIC HERB BREAD - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
ON A ROLL: RAVINDER BHOGAL’S RECIPES FOR TRIPLE-CHEESE, AVOCADO AND ...
From theguardian.com
ROSEMARY-LEMON NO-KNEAD BREAD | WILLIAMS SONOMA
From williams-sonoma.com
You'll also love