A unique, semi-sweet quick bread that's good for breakfast, tea time or a nice snack.
*See Kitchen Notes for more information and substitutes.
whisk together the ingredients for the glaze. (You might need to microwave it for about 20 seconds so you can dissolve the powdered sugar.)
Once the bread has cooled to just a little warm, slowly pour some of the glaze over the bread. Let it soak in and repeat.
Save any leftover glaze and pour the rest of the glaze later, if desired.
Sugar – The original recipe calls for 1 tablespoon sugar, but I like a little more sweetness so I use 3 tablespoons. If you don’t want to use sugar, you can substitute 1 - 2 tablespoons honey.
Tarragon – This is a great bread for using fresh tarragon, but in the middle of winter when fresh tarragon is not available, you can easily substitute dried tarragon without losing any flavor at all. Just cut back on the amount as indicated in the recipe above.
Sour Cream – The original recipe calls for sour cream. However, I hardly ever have sour cream in the house; therefore, I substitute either plain yogurt or ricotta.
The Glaze – The original recipe doesn’t use a glaze, but what can I say? I have a sweet tooth! You could always taste the bread first, then add the glaze if you want it a little sweeter.
Recipe author: MJ of MJ's Kitchen