Best 2 Lemon Verbena Bread Recipes

**Indulge in a Symphony of Flavors with Lemon Verbena Bread: A Journey Through Culinary Delights**

Prepare to embark on a tantalizing culinary adventure as we delve into the realm of lemon verbena bread, a delectable treat that captivates the senses with its vibrant flavors and aromatic allure. This exquisite bread is a harmonious blend of zesty lemon, refreshing verbena, and the comforting warmth of freshly baked goodness. As you embark on this delectable journey, you'll discover a treasure trove of recipes, each offering a unique interpretation of this classic delight. From traditional loaves bursting with citrusy brightness to innovative variations infused with a symphony of herbs and spices, the world of lemon verbena bread beckons you to explore its endless possibilities. Whether you're a seasoned baker seeking inspiration or a novice yearning for a taste of homemade bliss, these recipes will guide you towards creating a culinary masterpiece that will leave your taste buds dancing with joy. So, gather your ingredients, preheat your oven, and prepare to embark on a delightful journey with lemon verbena bread as your compass.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON VERBENA BREAD

Lemon Verbena Bread image

Make and share this Lemon Verbena Bread recipe from Food.com.

Provided by Theresa Thunderbird

Categories Breads

Time 1h

Yield 1 large loaf, 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup unsalted butter
1/4 cup fresh lemon verbena leaf, 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)
1/2 cup sugar
2 tablespoons fresh lemon verbena leaves, finely chopped
1 lemon, juice of

Steps:

For the bread cream butter with verbena leaves in a mixer or food processor.
Add sugar,eggs and milk and beat well.
Add remaining ingredients and pulse a few times until blended.
Grease loaf pans (1 large,2 small or 4 mini) and pour in batter.
Bake at 350º for 30-45 minutes, depending on pan size, or until toothpick inserted in center of bread comes out clean.
Leave loaf in pan and pour glaze over loaf while still hot.
Let sit several hours.
Remove loaf from pan.
Wrap in foil to ripen overnight if you like, or serve when cool.
You can also freeze this bread for later use.
GLAZE: Mix together 1/2 cup sugar and 2 tbsp fresh lemon verbena leaves,finely chopped, with the juice of one lemon.

LEMON VERBENA TEA BREAD

Lemon Verbena Tea Bread image

I have four adopted Chinese grandchildren whose mother is from China. I have tried to share our culture with the kids and this is one of the most fun things we ever did. We had a great tea party and learned some etiquette at the same time. Lemon Verbena Tea Bread was one of many goodies served at our "Little Summer Tea...

Provided by Marsha Gardner

Categories Sweet Breads

Number Of Ingredients 12

Ingredients

1/2 c milk
10 lemon verbena leaves plus stems
1/2 c butter, unsalted, softened
3/4 c sugar
1 1/2 c all purpose flour
1 tsp baking powder
1/2 tsp kosher salt
1 Tbsp lemon zest
2 Tbsp lemon verbena leaves, finely chopped
3 Tbsp lemon juice, fresh
1 c powdered sugar
lemon verbena leaves for garnish

Steps:

1. Combine milk and lemon verbena leaves and stems in a small saucepan. Heat on low just until milk is hot (do not boil). Set aside to cool to room temperature. Pour mixture through a wire-mesh strainer into a glass measuring cup, discarding lemon verbena. Add additional milk to measuring cup to equal ½ cup, if needed, and set aside.
2. Beat butter at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
3. Stir together flour, baking powder and salt; add to butter mixture alternately with reserved milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in lemon rind. Spoon batter into greased and floured 8-x 4-inch loafpan.
4. Bake at 350˚ F for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cook in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
5. Combine chopped verbena leaves and lemon juice in a small bowl. Cover and set aside.
6. After bread has cooled completely, pour herb-lemon juice mixture through a wire-mesh strainer into a small bowl, discarding lemon verbena. Add powdered sugar and stir with a small whisk until smooth, adding additional lemon juice, ½ teaspoon at a time, if needed, until desired consistency. Spoon glaze over top of bread, letting excess drip down sides. Garnish with lemon verbena leaves.

Tips:

Use fresh lemon verbena leaves for the best flavor. If you don't have access to fresh leaves, you can use dried leaves, but you will need to use more of them to get the same flavor.
Don't overmix the batter. Overmixing can make the bread tough.
Bake the bread until a toothpick inserted into the center comes out clean. Overbaking can dry out the bread.
Let the bread cool completely before slicing it. This will help to prevent the bread from crumbling.
Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 2 months.

Conclusion:

Lemon verbena bread is a delicious and flavorful bread that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. Whether you are looking for a quick and easy breakfast bread or a special treat to serve at your next party, lemon verbena bread is a great choice.