Hello! It’s hump day! (We’ve gotta come up with a better name for that.) But anyway, it’s mid-week and I’m back today with a new recipe we tried and loved. I’ll give you the goods, then chat at ya for a bit about it.
Lemon Thyme Bread
1/2 c. unsalted butter, room temperature
3/4 c. sugar
1/2 c. buttermilk
1/2 c. sour cream
1 3/4 c. flour
2 T. fresh thyme leaves
1 T. lemon zest
1/2 tsp. baking soda
1/4 tsp. salt
In a large bowl, cream butter and sugar. Beat in 1 egg.
In a glass measuring cup, combine buttermilk and sour cream.
In a smaller bowl, combine flour, thyme, lemon zest, baking soda and salt.
Alternately add flour mixture and buttermilk mixture to creamed mixture, beating well after each addition.
Pour into greased loaf pan and bake at 350 for 40 to 50 mins.
So here are my thoughts on this delectable little recipe:
- This would be fantastic with lavender instead of thyme for a different spin. (Have you ever baked with lavender? It’s so delicious! If you missed my Lavender Vanilla Cream Biscuits from awhile ago, here’s the link.)
- I think this type of bread makes an excellent welcome-to-the-neighborhood or thank-you gift, or just an I’m-glad-we’re-friends-let’s-have-some-coffee gesture.
- As said gifts, try pouring the batter into cardboard liners like the one I used. I got three loaves out of one recipe this way.
- I’ve had a hankering to make this, so I did. But actually, it might “go better” in the spring for an Easter breakfast with a fruit salad, or a Mother’s Day brunch. Also excellent for baby and/or wedding showers.
And that is all. Go. Bake. Love.