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.
Martha Stewart Living, February 2006
Yield Makes three 6-inch loaves
- 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
- Brush rosemary sprigs with egg white. Lightly dust with sugar. Set aside.
- 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.
- 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.
- 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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