I’d like to introduce this lemon thyme bread by saying I was having another craving for homemade bread, but I don’t think lifelong interest counts as a craving. I picked up a love of bread from my mom probably about the time I was transitioning to solid foods (thanks, Mom) and while I hated leftover nights, I loved the nights when I was allowed to have just bread for dinner.
This bread is similar to my Hard Cider and Sage Bread in that it’s a take on the classic beer bread, is really easy, and will make your house smell delicious while it bakes. For this bread,
You will need:
- 3 cups sifted all-purpose flour
- 1/4 cup sugar
- 4 tsp baking powder
- 1 bottle (11.2 oz) Mike’s Hard Lemonade
- 1/4 cup butter, melted
- 3 tsp dried thyme
- 1 lemon
Start by greasing a loaf pan and preheating your oven to 375. In a large bowl, mix together the flour, sugar, baking powder and thyme.You could use fresh thyme instead of dried if you have it, just increase the amount. Zest the lemon into the bowl, being careful not to get the white pith because it is bitter. Then cut the lemon and use the juice of half of it in the mixture.
Add the hard lemonade and half of the melted butter and stir just until combined. Don’t over mix this; you don’t want tough bread. Spread the mixture evenly into the graded loaf pan and pour the remaining half of the melted butter over the top. This is what gives you the hard crust typical of quick breads like this one.Now just bake for 50 minutes while your house fills with the smell of thyme.
I found that lemon butter was the perfect topping for this bread, so I definitely suggest whipping some up while your bread bakes. And I mean “whipping” literally. With an electric mixer, whip 1/2 cup of softened butter with the juice of one lemon and 1/3 cup of powdered sugar. Simple. This makes a nice soft butter that is a little tangy, a little sweet, and compliments the lemon in the bread perfectly.