1/2 cup unsalted butter
1/4 cup finely chopped lemon balm
1 cup sugar
2 large eggs
1 pinch of salt
1 1/2 cup sifted flour
1 tsp baking powder
1 grated rind of lemon
1/4 cup chopped nuts (optional)
GLAZE
1 juice of lemon
1/2 cup sugar
1/2 cup water
1/4 cup finely choped lemon balm
Directions
1. Cream butter with lemon balm leaves. Add sugar and beat well.
Then add remaining ingredients and mix well. 2. Preheat oven to 350 F
(178 C). Pour batter into greased loaf pan. (1 large, 2 small, or 4
minis). Bake for 30 to 45 minutes, depending upon pan size, or until
batter tests done with a toothpick. 3. Mix all glaze ingredients
together. After the bread is removed from the oven, pour the glaze
over it and allow to sit in the loaf pan(s) for four to six hours. 4.
Wrap the bread in foil and allow to ripen overnight before serving or
freeze immediately.
Servings: 1 loaf
Lemon Balm Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit
The History of Recipes
It is quite feasible to trace the history of recipes far back into the distant past, in fact as far back as the Egyptians, and quite possibly further than that. However, sadly, these old recipes were just very simple hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, are some clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Much later, in Roman times a man called Apicius assembled a collection of scripts detailing recipes cooked by his fellow Romans. In his works, Apicius describes how the meals were divided into appetizers, main course and afters, a very modern way of dining. This early Roman chef describes how the ancient chefs made use of many aromatic flavours, including some familiar names for example basil, fennel and asafoetida. Later on, in the 15th century, the Crusaders brought back many foods and spices from the holy land, including spices like coriander, parsley, and rosemary. These new herbs and spices led to a torrent in manuscripts on cookery, most of which are kept safe in private libraries. Over the succeeding few hundred years, the powerful families of the West competed to offer the most extravagent banquests, and consequentially the best chefs and their recipes were highly sought after. Nevertheless, it was during the nineteenth century that cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, trying out, and writing down the recipes of their peers. When we get to the twentieth century, recipe books are in great demand, as a result of better eduction, people having increased free time and being a little richer. |
We hope you enjoy this Lemon Balm Bread recipe.
