Recipe information
Yield
makes three 6-inch loaves
Ingredients
3
1
5
1
1
3
2
1
3
1
Need to make a substitution?
Preparation
Step 1
Brush rosemary sprigs with egg white. Lightly dust with sugar. Set aside.
Step 2
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.
Step 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.
Step 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. Store in an airtight container at room temperature up to 3 days.
