Bread Recipe #6 - Lemon-Thyme Bread

My first bite into this bread left me thinking that the thyme was overpowering (maybe need to cut back a little), but after a few more bites, I decided the combinatin was right. The lemon peel is a good combination with the thyme and the icing further complements the finished product. Ingredients: 1/2 cup butter, softened, 3/4 cup granulated sugar, 1 egg, 1/2 cup buttermilk, 1/2 cup sour cream, 1 3/4 cups all-purpose flour, 2 tablespoons minced fresh thyme (1 tablespoon, if using dried), 1 tablespoon grated lemon peel, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup confectioners' sugar, 1/2 teaspoon minced fresh thyme (1/4 teaspoon dried), 3-4 teaspoons lemon juice (fresh from a lemon is preferred). Instructions: Preheat oven to 350 degrees; grease an 8x4-inch loaf pan. In a bowl, cream butter and sugar until light and fluffy. Beat in egg. In a small bowl, combine buttermilk and sour cream. In another bowl, combine the flour, thyme, lemon peel, baking soda and salt. Add flour mixture alternately with the buttermilk mixture to the creamed butter/sugar combination, beating well after each addition. Transfer to prepared pan and bake in preheated 350 degree oven for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners' sugar or make icing as follows: In a small bowl, combine confectioners' sugar, thyme and 3-4 teaspoons lemon juice to achieve a drizzling consistency. Drizzle over cooled bread in desired pattern. "2013 Taste of Home Annual Recipes", Reiman Media Group, LLC, Greendale, WI, 2012, pg. 91. "Rolling in the dough!"