Lemon-Thyme Tea Bread 3/4 cup milk 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme 1/2 cup butter, softened 1 cup sugar 2 eggs 2 cups all-purpose flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt 1 tablespoon lemon juice 1 tablespoon grated lemon peel GLAZE: 1/2 cup confectioners' sugar 1 tablespoon lemon juice Printed from tasteofhome.com Nov 18, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Lemon-Thyme Tea Bread cont. 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. In a large mixing bowl, cream butter and sugar. 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. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° 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. In a small bowl, combine glaze ingredients until smooth; drizzle over bread. Printed from tasteofhome.com Nov 18, 2008 Copyright Reiman Media Group, Inc © 2008

	Lemon-Thyme Tea Bread Yield: 1 loaf. Printed from tasteofhome.com Nov 18, 2008 Copyright Reiman Media Group, Inc © 2008