LEMON-THYME BREAD

Here's Rosemary's special bread recipe, from When the Heart Heals:

1/2 cup softened butter
3/4 cup sugar
1 egg
1/2 cup buttermilk
1/2 cup sour cream
1 3/4 cups flour
2 Tbsp. minced fresh thyme (or 1 Tbsp. dried, crushed before adding)
1 Tbsp. grated lemon peel
1/2 tsp. baking soda
1/4 tsp. salt
Powdered sugar, if desired.

(All of these ingredients would have been available to Rosemary in 1868. In fact, her sour cream was probably the real thing!)

 Preheat oven to 350 degrees; grease 8-in. x 4-in. loaf pan.

 In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine buttermilk and sour cream, set aside. Combine the flour, thyme, lemon peel, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, blending well after each addition.
 Transfer to a greased 8-in. x 4-in. loaf pan. Bake on bottom shelf of oven at 350 degrees for 45 to 50 minutes, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to wire rack. Cool completely, then sprinkle with powdered sugar.

 This bread is delicious with your morning cup of tea or coffee. It’s also great as an afternoon treat. Try it with a cup of chamomile tea.

 Be sure to let me know how you like the bread after you’ve tried it!

Lemon-Thyme Bread Recipe and photo by Taste of Home