*** Lemon-Thyme Bread

TOTAL TIME: Prep: 25 min. Bake: 40 min. + coolingYIELD:12 servings

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 large egg
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 1-3/4 cups all-purpose flour
• 2 tablespoons minced fresh thyme
• 1 tablespoon grated lemon peel
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Confectioners' sugar

Directions

• 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine buttermilk and sour cream. Combine the flour, thyme, lemon peel, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition.
• 2. Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners' sugar. Yield: 1 loaf (12 slices). 

Recipe Note

LEMON-THYME MINI LOAVES: Use three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. LEMON-THYME MUFFINS: Make batter as directed; fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Yield:1 dozen muffins. LEMON-THYME MINIATURE MUFFINS: Make batter as directed; fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 10-12 minutes or until a toothpick comes out clean. Yield: 4 dozen miniature muffins. LEMON-THYME ICING: In a small bowl, combine

1/2 cup confectioners' sugar, 1/2 teaspoon minced fresh thyme and 3 to 4 teaspoons lemon juice, as needed, to achieve a drizzling consistency. Yield: 2 tablespoons.LEMONY CREAM CHEESE: In a small bowl, beat 8 ounces softened cream cheese until fluffy. Add 1/3 cup confectioners’ sugar, 4 teaspoons lemon juice and 1 teaspoon grated lemon peel; beat until smooth. Yield: 1 cup.

Nutritional Facts

1 slice: 212 calories, 10g fat (6g saturated fat), 45mg cholesterol, 176mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 3g protein. 

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