Rosemary-Oatmeal Tea Breads

• 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.
2. Lightly dust with sugar.
3. Set aside.
4. Preheat the oven to 350F.
5. Lightly butter three 6 x 2-inch loaf pans.
6. Whisk together flour, sugar, salt, baking powder, and cinnamon in a large bowl; set aside.
7. Melt butter with milk and chopped rosemary in a small saucepan over low heat.
8. Remove from heat, and stir in oats.
9. Let cool slightly.
10. Whisk whole egg into oat mixture; add to flour mixture, and stir just until flour is incorporated.
11. Divide batter evenly among prepared pans.
12. Place 1 sugared rosemary sprig on top of each loaf.
13. Bake until tops are deep golden brown, 25 to 30 minutes.
14. Let cool in pans on a wire rack 10 minutes.
15. Turn out onto rack; let cool completely.
16. Store in an airtight container at room temperature up to 3 days.

rosemary, egg white, sugar, unsalted butter, flour, sugar, salt, baking powder, ground cinnamon, milk, oldfashioned

Taken from www.epicurious.com/recipes/food/views/rosemary-oatmeal-tea-breads-393337 (may not work)