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Once upon a time, there was a music teacher who liked to blog. Then school started again and she fell off the face of the earth. The end.

Oh wait…maybe not the end. Maybe she was just saving up a really great recipe to share with you all. Yeah…that’s it.

???????????????????????????????This recipe comes from my dear friend Amanda, who is a baker of many wonderful things. This bread is wonderfully lemony and fresh-tasting–the end result was even worth the exorbitant price I had to pay for ground thyme at our small-town grocery store. (I’m telling you, never buy your spices around here if you can avoid it. Bad for the pocketbook.) This is definitely a dessert-style bread–the finished product is something like pound cake. My favorite part, however, is the glaze. I’ve never been a huge fan of regular powdered sugar glaze. It’s just sweet, without any particular flavor. But replace the water/milk/vanilla/whatever with lemon juice, and I am sold. I just wanted to eat the glaze with a spoon. In fact, I’m pretty sure I did eat several spoonfuls before I drizzled it all over the bread.


P.S. Anyone else have trouble getting all the zest off one of these doohickeys? I hate that part.

P.S. Anyone else have trouble getting all the zest off one of these doohickeys? I hate that part.

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It would be fantastic just like this, without the glaze. The glaze just makes it ninety-six times tastier. Approximately.

Doesn’t that look amazing? Trust me, it is.

???????????????????????????????Lemon-Thyme Tea Bread

3/4 cup milk
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1/2 cup butter (1 stick), softened
2 eggs
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon lemon zest

1/2 cup confectioner’s sugar (powdered sugar)
1 tablespoon lemon juice

In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on HIGH for 1-2 minutes or until bubbly; cover and let stand 5 minutes. Cool to room temp.

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 lemon zest.

Pour into greased and floured 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 to a wire rack.

For glaze combine sugar and lemon juice in small bowl until smooth; drizzle over bread.