Pelargoniums: An Herb Society of America Guide

Recipes

Bread Machine Lemon Herb Bread

¾ cup evaporated skim milk
3 tablespoons safflower oil (or other vegetable oil)
1 teaspoon sea salt
1 tablespoon fresh lemon juice (zest the lemon first and reserve the zest for later use before
juicing)
2 large eggs, lightly beaten
3 2/3 cups unbleached all-purpose flour
3 tablespoons sugar
3-5 leaves of 'Mabel Grey' scented Pelargonium, chopped, or other lemony-scented geranium variety or herbs of choice, see below.*
Zest of 1 lemon
2¼ teaspoons active dry yeast (or 1 packet)

Measure the ingredients, in the order listed, into the bread machine pan that is fitted with the paddle. Select the "sweet" bread cycle if you have that option (or "basic" cycle, if you don’t) and select the crust setting for "light." Because of the milk and eggs, this bread cannot be made using the delay timer. Start the machine and remove the finished bread promptly to cool before slicing. This refreshing bread makes good toast and sandwiches; it is my bread of choice for tuna fish sandwiches! Any leftovers make tasty and different croutons for soup and salad.

*Other lemony or citrus-scented pelargoniums can be substituted for 'Mabel Grey' in this recipe such as 'Lime,' P. 'Orange,' P. 'Strawberry' ('Lady Scarborough') and 'Rober's Lemon Rose.' Also, other lemony herbs such as lemon balm, lemon mint, lemon basil and lemon thyme can all be used. Substitute 1-2 tablespoons of the chopped fresh lemon herb of choice to replace the 3-5 'Mabel Grey' leaves called for in the recipe. Dried herbs can be used, just reduce the amount by half. Lemon verbena leaves can be used, either fresh or dried, but because they do not chop well, the method for lemon verbena is different and as follows: Warm, but do not boil, the ¾ cup of evaporated milk called for in the recipe with 1-2 tablespoons crushed lemon verbena leaves and remove from the heat to steep. When cooled completely, strain out the lemon verbena and proceed with the recipe.

Recipe © Karen England, adapted from the "Lemon Bread" recipe in Bread Machine Baking For All Seasons by Connie Merydith, Prima Publishing ©1997.

Next recipe: Rose Geranium Almond Cookies

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