Anise Hyssop Bread
Anita served this at our 2015 Meet & Greet. It was delicious!
3 large eggs 2 t baking powder
¾ c unsalted butter, melted ½ t sea salt
⅓ c milk 6 T finely chopped anise hyssop leaves
1¾ c unbleached flour
Preheat oven to 350 degrees.
Lightly grease 3 baby loaf pans.
Using an electric mixer, beat the eggs until pale and frothy, then whisk in the melted butter and milk.
Sift together the flour, baking powder, and salt.
Carefully add the sifted dry ingredients a little at a time until incorporated, stirring as little as possible.
Add the herbs.
Pour into the prepared loaf pans.
Bake until the top is firm to the touch and a skewer inserted into the center comes out clean, about 30 minutes.
Cool on a wire rack.
Notes
The kitchen smells heavenly when this is baking.
I adapted this recipe from The Painted Garden Cookbook by Mary Woodin. Mary calls this recipe a cake and suggests soft-leaved herbs such as parsley, chives, marjoram, or whatever is in your garden. She also suggests serving the cake warm as a nibble with drinks.
