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Title: Lemon Balm Tea Loaf
Categories: Magazine Herb Bread
Yield: 1 Loaf
| 1 | c | Black tea; warm |
| 1 | c | Currants or mixed fruit |
| 1/2 | c | Lemon balm; chopped |
| 1 | c | Sugar |
| 2 | c | Flour; self-rising |
| pn | Salt |
This economical tea loaf contains neither eggs nor butter.
DIRECTIONS:
Mix the tea, currants, lemon balm and sugar together in a bowl. Let stand for 2 to 3 hours or overnight, stirring once or twice to dissolve the sugar. Sift the flour and salt and add to the sugar mixture. Stir well. Place the dough in a greased loaf pan and bake at 400øF for about 45 minutes. Cool and slice.
Makes 1 loaf.
Source: Pam Gibbs, Leopold, Australia ** The Herb Companion -- Jun/Jul 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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