Lemon Balm Tea Bread

Submitted by:

B&B at Roseledge Herb Farm
418 route 164
Preston, Connecticut, Mystic region 06365

Email: roseledgefarm@aol.com
Website: http://www.roseledge.com


Breads, Muffins, Biscuits

1/2  Cup vegetable oil
1 Cup sugar
2 eggs
1 teaspoon lemon extract
1 1/2 Cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Grated lemon peel of one lemon
1/2 Cup milk
Juice of 1/2 lemon
Approx 12 leaves of washed and dried Lemon Balm, snipped.    
NOTE! Other eatable herbs may be used, I have used, mint, & lemon thyme as well.
juice from half of the lemon 
1/4 Cup of sugar

Pre-heat oven 350

Grease loaf pan

Cream together until light and fluffy.

1/2  Cup vegetable oil
1 Cup sugar
2 eggs
1 teaspoon lemon extract

Add following dry ingredients, stir only until blended.

1 1/2 Cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Grated lemon peel of one lemon

Add 1/2 Cup milk
Juice of 1/2 lemon
Approx 12 leaves of washed and dried Lemon Balm, snipped.    
NOTE! Other eatable herbs may be used, I have used, mint, & lemon thyme as well.

Bake in a 350 oven for about 50 minutes, remove from oven, mix juice from half of the lemon and 1/4 Cup of sugar, spread over top of hot loaf.
Let cool in pan 10 min, remove from pan and cool well before slicing.
Yummy!