LEMON-THYME BREAD
Lemon and thyme go together like milk and cookies. Fresh thyme is best, but if you must use dried, reduce the amount to 1 tablespoon and crush it between your fingers before adding it to the batter. -Cathy Tang, Redmond, Washington
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 1 loaf (12 pieces).
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine buttermilk and sour cream. Combine the flour, thyme, lemon zest, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition., Transfer to a greased 8x4-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, 40-50 minutes. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners' sugar.
Nutrition Facts : Calories 212 calories, Fat 10g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 176mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
POLENTA QUICK BREAD WITH LEMON AND THYME
Make and share this Polenta Quick Bread With Lemon and Thyme recipe from Food.com.
Provided by Vino Girl
Categories Quick Breads
Time 1h25m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 325°.
- Butter a 9-by-5-inch loaf pan. Dust with flour, and tap out excess; set aside.
- Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.
- Add lemon zest; mix 1 minute.
- Add eggs, 1 at a time, mixing well after each addition.
- Mix in lemon juice and thyme.
- Add flour, cornmeal, baking powder, and salt, and mix until just combined.
- Stir in chopped pine nuts.
- Pour batter into prepared pan. Sprinkle with pine nuts.
- Bake until a pick inserted into center comes out clean, 50 to 55 minutes.
- Let cool completely on a wire rack.
- Garnish with thyme.
Nutrition Facts : Calories 2856.9, Fat 180.9, SaturatedFat 94.5, Cholesterol 1000.5, Sodium 3342.9, Carbohydrate 286.4, Fiber 12.4, Sugar 154.2, Protein 39.5
POLENTA QUICK BREAD WITH LEMON AND THYME
Lemon, pine nuts, thyme, and cornmeal are blended in the bowl of an electric mixer. The finished quick bread is crumbly and savory-sweet.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 9-by-5-inch loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Butter a 9-by-5-inch loaf pan. Dust with flour, and tap out excess; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.
- Add lemon zest; mix 1 minute. Add eggs, 1 at a time, mixing well after each addition. Mix in lemon juice and thyme. Add flour, cornmeal, baking powder, and salt, and mix until just combined. Stir in chopped pine nuts.
- Pour batter into prepared pan. Sprinkle with pine nuts. Bake until a cake tester inserted into center comes out clean, 50 to 55 minutes. Let cool completely on a wire rack. Garnish with thyme.
DAMN HOT POLENTA BREAD
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Generously butter a 9 by 13-inch baking dish; set aside. In a large bowl, stir the flour, polenta, cheese, scallions, sugar, baking powder, baking, soda and salt. In another bowl, whisk together the eggs, buttermilk, and melted butter. Add the liquid ingredients to the dry ingredients and stir with a rubber spatula just until blended; do not over-mix.
- Add 3/4 cup Damn Hot Peppers and then stir in hot sauce, to taste. Transfer the batter to the prepared pan and level it with a rubber spatula. Bake until the bread is golden brown and firm to the touch, about 35 minutes. Cool briefly and then cut into squares and serve warm. If not serving immediately, cover with more melted butter to keep moist overnight.
- In a non-reactive saucepan, heat the olive oil. When the oil is hot add the bell peppers, jalapenos and sea salt. Cook over medium high heat for about 15 minutes or until the peppers are partially tender. Stir the bottom from time to time, adjusting the heat as necessary so that they don't brown. There will still be some liquid left in the pot.
- Add the tomatoes, lower the heat to a simmer and continue cooking for about 10 minutes, to reduce the tomato juice and finish cooking the peppers. Add additional salt, if needed. Add to batter as directed.
POLENTA BREAD (ABM)
This makes a light and delicious loaf, with no sugar added, so it isn't a sweet bread--perfect for sandwiches or savory toppings! Cooking time will depend upon your bread machine.
Provided by FlemishMinx
Categories Yeast Breads
Time 5m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Add ingredients to your bread machine in the order recommended by your manufacturer (for mine, it is the order as given above) but, DO NOT add in the eggs in any order in which they come directly in contact with the warm water, or they will cook (that is why I add them in between the flour and the polenta).
- Use the regular white bread setting.
Nutrition Facts : Calories 1802.3, Fat 24.7, SaturatedFat 4.3, Cholesterol 211.5, Sodium 2435.2, Carbohydrate 336.5, Fiber 16.3, Sugar 1.8, Protein 53
LEMON-THYME TEA BREAD
I received this recipe as part of a gift, along with a lemon thyme plant and a fresh loaf of this pound cake-like bread. Everyone who tries it asks for the recipe. -Jeannette Mango, Parkesburg, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 13
Steps:
- In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high 1-2 minutes or until bubbly; cover and let stand until cooled to room temperature., Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and zest. , Pour into a greased 9x5-in. loaf pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. , In a small bowl, combine glaze ingredients until smooth; drizzle over bread.
Nutrition Facts : Calories 187 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 92mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.
More about "polenta quick bread with lemon and thyme recipes"
TUSCAN POLENTA BREAD - BETTER HOMES & GARDENS
From bhg.com
4.3/5 (4)Total Time 55 minsServings 8Calories 367 per serving
- Preheat oven to 375 degrees F. In medium bowl stir together cornmeal, flour, sugar, baking soda, and salt; set aside. Add 1 tablespoon of the oil to a 10-inch cast-iron skillet or a 9x1-1/2-inch round baking pan. Place in oven for 5 minutes. Remove skillet or pan from oven; carefully swirl oil in pan to coat bottom and sides of pan.
- Meanwhile, for batter, in large bowl combine half-and-half, eggs, and remaining oil. Crumble bacon. Stir tomatoes, bacon, shallot, and rosemary into egg mixture until combined. Add cornmeal mixture all at once to egg mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake 30 to 35 minutes or until wooden toothpick inserted near center comes out clean. Cut in wedges. Serve warm with softened butter. Makes 8 to 10 servings.
POLENTA BREAD - TASTE AND TELL
From tasteandtellblog.com
POLENTA QUICK BREAD WITH LEMON AND THYME | PUNCHFORK
From punchfork.com
4.4/5 (37)Category Bread RecipesServings 1
POLENTA QUICK BREAD WITH LEMON AND THYME RECIPE
POLENTA BREAD - BIGOVEN
From bigoven.com
CREAMY POLENTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
POLENTA, LEMON & THYME QUICK BREAD | PERFECTING PRU
From perfectingpru.wordpress.com
POLENTA QUICK BREAD WITH LEMON AND THYME | RECIPE - PINTEREST
From pinterest.com
POLENTA BREAD | WILLIAMS SONOMA
From williams-sonoma.com
SOFT POLENTA WITH THYME RECIPE - FOOD & WINE
From foodandwine.com
BEST POLENTA QUICK BREAD WITH LEMON AND THYME RECIPES
From alicerecipes.com
POLENTA QUICK BREAD WITH LEMON AND THYME - MEALPLANNERPRO.COM
From mealplannerpro.com
LEMON THYME POLENTA — CHERBOURG BAKERY
From cherbourgbakery.com
POLENTA QUICK BREAD WITH LEMON AND THYME RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
POLENTA BREAD RECIPE - COOKCREWS.COM
From cookcrews.com
POLENTA QUICK BREAD RECIPE | EPICURIOUS.COM
From epicurious.com
OUR 10 MOST POPULAR RECIPES NEWSLETTER RECIPES OF ALL TIME
From allrecipes.com
GLAZED LEMON LOAF | RECIPETIN EATS
From recipetineats.com
#time-to-make #course #main-ingredient #preparation #occasion #breads #fruit #oven #easy #dinner-party #holiday-event #vegetarian #nuts #dietary #quick-breads #citrus #lemon #pasta-rice-and-grains #brunch #equipment #small-appliance #mixer #4-hours-or-less
You'll also love