Hi There!
It is super beautiful outside. Breezy and sunny. Crossing fingers it stays that way because I miss walking outside…a little 🙉🙈🙊
I had a nightmare the other night, or I could be seeing a ghost actually. Idk 🤣
I was dozing off, with eyes were slightly open, and I saw a figure entered the room from my left side and went to the right side of the bed and stood there looking at me. He was wearing a stripe shirt. I tried to call out my husband but nothing came out. I said to myself, wake up, get up, this is a spirit looking at you. I jumped up, but it wasn’t without difficulty.
It was the scariest feeling.
But yeah, I could have been dreaming…or it really was something something 🙊🙈🙉
Anyhoo!
This following quick bread is soooo good, I kid you not. Sometimes I would add cheese, salami, etc. Or sugar and blueberry if I wanted it to be sweet. Basically you can turn it into various quick bread.
Grated of 1 lemon peel
Juice of 2 lemons, separate
1 c of milk
2 1/4 c enriched strong baker’s flour
Dill, fresh or dried, the quantity is as strong as you’d like the bread taste like
1 tsp BP
1/2 tsp BSoda
1-2 tsp fine sea salt
2 eggs
15 ml sour cream (half container)
Steps in the video 🤓
Lemon and Dill Quick Bread
Ingredients
- Grated of 1 lemon peel
- Juice of 2 lemons separate
- 1 c of milk
- 2 1/4 c enriched strong baker’s flour
- Dill fresh or dried, the quantity is as strong as you’d like the bread taste like
- 1 tsp BP
- 1/2 tsp BSoda
- 1-2 tsp fine sea salt
- 2 eggs
- 15 ml sour cream half container
Instructions
- In a bowl, mix 1 lemon juice and milk, set aside
- In a bowl, mix dry ingredients, and lemon zest
- Mix in eggs into milk mixture and more lemon juice, plus sour cream, mix until completely combined
- Pour wet mixture into our dry ingredients, mix until just combined
- Dump mixture onto a loaf pan, sprayed with cooking oil (PAM)
- Bake on preheated 350 F 50 mins
