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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Kris Landrum
  • for the bread
  • 1 stick unsalted butter
  • 1â�„4 cup fresh lemon verbena leaves, chopped (or half that amount dried)
  • 2 cup sugar
  • 1 1â�„4 cups flour
  • 2 large eggs
  • Pinch of salt
  • 1 tsp. baking powder
  • 1â�„2 cup milk
  • Grated rind of 1 lemon
  • 3â�„4 cup chopped nuts, optional
  • for the glaze
  • 1â�„2 cup sugar
  • 2 TBS lemon verbena leaves,
  • chopped
  • Juice of one lemon
Preheat the oven to 350 degrees
Cream the butter with verbena leaves. Add sugar and beat well. Add eggs, salt and remaining bread ingredients.
Grease loaf pan and pour in batter. Bake for 60-65 minutes until bread tests done with a toothpick or cake tester. Meanwhile, prepare glaze by mixing all ingredients together. Pour over bread while still in pan and let sit. Remove loaf from pan and wrap in foil.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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