Broccoli and Lemon Verbena Quick Bread
By Marvin Aguado, Airlie Center Executive Chef
 |
|
| 3 stalks |
lemon verbena (de-stemmed and chopped finely)
|
| 1 bunch |
broccoli florets (blanched and shocked in ice water)
|
| 4 oz. |
bread flour
|
| 1 lb. |
pastry flour
|
| 1 oz. |
baking powder
|
| ¼ oz. |
baking soda
|
| 8 oz. |
whole eggs
|
| 6.5 oz. |
vegetable oil
|
| 1 lb. |
pure Virginia honey
|
- Preheat oven to 350° F
- Take blanched broccoli and chop into small pieces.
- Mix together chopped lemon verbena and broccoli with both flours. Once combined add the baking powder and baking soda.
- In another bowl combine the whole eggs, vegetable oil, and the honey.
- Add the egg mixture to the flour mixture and combine for 1 minute. Over mixing this dough could cause it to be tough.
- Fill greased and floured loaf pan and bake for approximately 40 minutes or until done.
