New This Month

Rosemary-Oatmeal Tea Breads


Rosemary represents remembrance. So our oatmeal loaf, garnished with sugar-coated rosemary is sure to make a lasting impression. Download our decorative card; color-print onto heavy paper.

  • Yield: Makes three 6-inch loaves

Source: Martha Stewart Living, February 2006


  • 3 large sprigs fresh rosemary, plus 1 tablespoon finely chopped
  • 1 large egg white, lightly beaten, plus 1 large egg
  • Superfine or granulated sugar, for dusting
  • 5 tablespoons unsalted butter, softened, plus more for pans
  • 1 1/2 cups all-purpose flour
  • 1/2 cup plus 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup whole milk
  • 1 cup old-fashioned rolled oats


  1. Brush rosemary sprigs with egg white. Lightly dust with sugar. Set aside.

  2. Preheat oven to 350 degrees. Lightly butter three 6-by-2-by-2-inch loaf pans. Whisk flour, sugar, salt, baking powder, and cinnamon in a large bowl; set aside.

  3. Melt butter with milk and chopped rosemary in a small saucepan over low heat. Remove from heat, and stir in oats. Let cool slightly. Whisk whole egg into oat mixture; add to flour mixture, and stir just until flour is incorporated.

  4. Divide batter evenly among prepared pans. Place 1 sugared rosemary sprig on top of each loaf. Bake until tops are deep golden brown, 25 to 30 minutes. Let cool in pans on a wire rack 10 minutes. Turn out onto rack; let cool completely.

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