12/29/2023 0 Comments Lemon thyme bread![]() Pour sugar into a medium saucepan with tall sides over medium-high heat and watch closely. Heat the half and half to a boil on the stove in a small saucepan or in the microwave. This recipe has been adapted from Dorie Greenspan’s Salted Caramel Filling. Start with a pinch, and adjust from there. I found that about 1/2 teaspoon of coarse sea salt was the right level for me, but you may prefer more or less depending on how savory you want your caramel. I encourage you to play around with the salt level. You can try it on ice cream or as a sandwich cookie filling it’s quite versatile despite it’s specific flavor profile! So far, I’ve used it as a drizzle on a berry galette, as a filling in a white birthday cake layered with strawberries, and I’ll admit to eating it straight out of the jar once or twice. Now, I’ve adapted a favorite recipe into this herbaceous caramel. I had never had an herbal candy like that and fell in love with the aromatic little sweets. Some were the standards like strawberry and lemon, but they also had a ton of unique, naturally derived flavors such as pine, rosemary, and thyme. During a “Chocolate of Barcelona” walking tour I booked-which yes, was as amazing as it sounds-we stopped at a very old, traditional confectionary store that had neatly-wrapped, little square handmade hard candies in at least 30 flavors. If you want to make lemon blueberry bread, I recommend following my Lemon Blueberry Bread recipe instead.Last summer, I took an amazing trip to Barcelona. Or if you like things less lemony, you can make a plain glaze by using milk instead of lemon juice! If you’re a true lemon lover, then I suggest using the lemon glaze. Once the bread has cooled, you can either leave it plain or top it with a glaze. I have a visual of what I mean in this banana bread post. I like to line the pan with some parchment paper and leave a little overhang to make it easier to lift the bread out of the pan. You’ll combine the wet and dry ingredients together, pour the batter into a loaf pan, and bake it. The oil and sour cream help keep this bread incredibly moist, even after a few days. To make this lemon bread, you’ll start by whisking together the all-purpose flour, baking powder, and salt.įor the wet ingredients, you’ll whisk together the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract. ![]() ![]() Powdered sugar: Is mixed with lemon juice to make the glaze.Vanilla extract: Use pure vanilla extract, if possible.Eggs: To help bind everything together.Lemon juice and zest: Use fresh lemons since you’ll need both the juice and zest.Sour cream: If you don’t have sour cream, then plain Greek yogurt works fine too.Granulated sugar: Sweetens the quick bread and complements the sour lemon juice.Oil: A neutral oil, like canola or vegetable, is best.Salt: Balances out the sugar in the batter.Baking powder: Helps the bread rise in the oven.I wrote a post about the spoon and level method here, but it’s important to use the right amount of flour so you don’t end up with a super dense loaf. All-purpose flour: When measuring your flour, make sure to spoon and level your flour instead of scooping it out of the container.This lemon quick bread recipe comes together with pantry staples. To be honest, the hardest part about making this bread is waiting for it to bake and cool. Since this is a quick bread, it’s simple to mix together and only takes about 10-15 minutes to get in the oven. So, I decided to start February off on the right foot with an easy lemon bread recipe. And judging by how popular these lemon bars are on my site, I think it’s safe to say a lot of you love lemon too. If you’ve been following for a while, you know how much I adore lemon desserts. This Glazed Lemon Bread is perfect for breakfast, brunch, or dessert!ĭoes anything scream spring more than a beautiful loaf of lemon bread? Okay, maybe a loaf of lemon bread topped with a lemon glaze? Yep, that sounds a little better. An easy lemon bread recipe topped with a sweet lemon glaze.
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