Brown Butter Irish Soda Bread

C G

By
@Celestina9000

Bon Appètit


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Serves:

2 loaves

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

1/4 c
unsalted butter (i used kerrygold)
3 1/2 c
unbleached white flour (i used mostly white pastry flour and a little bit of whole wheat pastry flour)
1/2 c
rolled oats (which were lightly ground in a spice mill on the pulse setting a couple of times)
1 Tbsp
sugar (i used demerara)
1 Tbsp
fresh rosemary, chopped or 2 teaspoons dried rosemary, crumbled
2 Tbsp
baking soda
1 tsp
salt
3/4 tsp
black pepper plus more for topping
1 3/4 c
buttermilk
1
egg (which i skipped)

Directions Step-By-Step

1
Position rack in center of oven and preheat to 375°F. Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat
2
Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened.
3
Turn dough out onto floured work surface. Knead gently until dough comes together, about 7 turns. Divide in half. Shape each half into ball; flatten each into 6-inch round. Place rounds on ungreased baking sheet, spacing 5 inches apart. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Using small sharp knife, cut 1/2-inch-deep X in top of each dough round.
4
Bake breads until deep golden brown and tester inserted into center comes out clean, about 45 minutes. Cool breads on rack at least 30 minutes. Serve warm or at room temperature.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: Irish
Dietary Needs: Vegetarian