Kitchen Table: Lemon Balm Tea Loaf


| June/July 1996





Makes 1 loaf

This lemon balm tea loaf is economical and contains neither eggs nor butter.

• 1 cup warm black tea
• 1 cup currants or mixed fruit
• 1/2 cup chopped lemon balm
• 1 cup sugar
• 2 cups self-rising flour
• Pinch salt

1. 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.

2. Sift the flour and salt and add to the sugar mixture. Stir well. Place the dough in a greased loaf pan and bake at 400°F for about 45 minutes. Cool and slice.

—Pam Gibbs, Leopold, Australia





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