And this is the amazing bread I chose for the Bread Baking Day event (featuring the use of oats). This is a very fun bread that you can serve for breakfast, brunch or it also goes great with tea, its very versatile. Not only does it taste delicious but its great eye candy. Just notice the sugared rosemary on top that looks like it is actually frosted.
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 cup all-purpose flour
1 cup ground flax seed
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 a regular sized loaf pan.
3. Whisk flour, sugar, salt, baking powder, and cinnamon in a large bowl; set aside.
4. 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.
5. Pour batter into prepared pan. Place sugared rosemary sprigs on top of loaf. Bake until top is deep golden brown, 25 to 30 minutes. Let cool in pans on a wire rack 10 minutes. Turn out onto rack; let cool completely. Bread can be stored in an airtight container at room temperature up to 3 days.
Yields: 12 servings
This recipe was adapted from Martha Stewart's website while I was looking for a great bread recipe that was filled with oats. However I did change a few things like the bread size and I decided to use ground flax seed for health and taste benefits. When using ground flax seed you can just omit the same amount of flour and replace with the flax seed (ex: 2 cups of flour you would use 1 1/2 cups flour and 1/2 cup ground flax seed).