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Revitalized Lemon Balm Bread

Back on September 20th, I posted a recipe for Lemon Balm Bread. I'd made several, and some were eaten and some were frozen, and the frozen ones have been used over the interim months. But the next-to-the-last one seemed dry, so for the very last one that I defrosted today, I tried a little extra treatment to pick it up.

When I'd frozen the cake-sized "bread", I'd wrapped them tightly in foil and then put that package into a gallon-size plastic freezer bag.  Today I made sure to leave it all wrapped up while defrosting to keep in as much moisture as possible. I then removed it from the plastic bag, opened the foil, and did the following:

1) stabbed it many times with a fork, to make holes in the top crust
2) spread 1 to 2 Tablespoon of soft butter over the top
3) sprinkled the top with 1 to 2 Tablespoons of white sugar
4) drizzled 2 to 3 Tablespoons of orange-flavored liqueur (you could use sherry or brandy instead) over that
5) closed up the foil and put it into a low oven (170 to 200 degrees Fahrenheit) for no more than 10 minutes, till butter is melted

It was yummy. I should try this with an unfrozen batch, and will, come next summer. 
  

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