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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