Best Rosemary Oatmeal Tea Breads Recipes

Rosemary-Oatmeal Tea Breads image

Provided by Martha Stewart

Yield Makes three 6-inch loaves

Number Of Ingredients 11

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

Steps:

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.

Rosemary-Oatmeal Tea Breads image

Yield makes three 6-inch loaves

Number Of Ingredients 11

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

Steps:

Brush rosemary sprigs with egg white. Lightly dust with sugar. Set aside.
Preheat the oven to 350°F. Lightly butter three 6 × 2-inch loaf pans. Whisk together 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. Store in an airtight container at room temperature up to 3 days.