brown butter soda breadMarch 9, 2012
brown butter soda bread
1/4 cup (1/2 stick) unsalted butter
3 1/2 cups all purpose flour
1/2 cup old-fashioned oats
1 tablespoon sugar
1 tablespoon chopped fresh rosemary plus more for topping
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground black pepper plus additional for topping
1 3/4 cups buttermilk (or kefir, or probably yogurt watered down with a little milk)
1 egg white, beaten to blend
Make sure your rack is in the middle of the oven and preheat it to 375F
Melt butter in a small sauce pan over medium heat and swirl it around until it turns golden brown (about 2-3 minutes) and remove it from the heat.
Put the flour, oats, sugar, rosemary, baking powder, baking soda, salt and a few grinds of black pepper (I didn’t measure) in a large bowl and mix well with a whisk. Pour the buttermilk and the melted butter on top and stir it together until the flour is moistened – don’t over stir. The recipe calls for using a fork but I used a silicone spatula and it worked really well.
Turn the dough out onto a floured surface and knead very gently until it feels likes it all mixed together – I did exactly 7 turns as instructed. Divide that in half, shape each half into a ball and flatten it. I put them on a parchment lined baking pan with lots of room in between them. Brush the tops with the egg white and sprinkle with a couple more grinds of black pepper and some more chopped rosemary. Using a knife, cut a deep X into the top of each round.
Bake until deep golden brown and a tester comes out clean, about 45 minutes. Cool on racks for another 30 minutes. Serve warm or at room temp.
delicious! heavy rosemary flavor. dense like a beer bread. used steel-cut oats because that’s what we had. chewy but great. old-fashioned oats would make the bread much, much lighter. 2 of us devoured the 2 loaves of bread in just under 24 hours.
this is so different from sweet irish soda bread with raisins and caraway seeds and yet, exactly the same. this is a great excuse to kick your oven on when it’s below freezing outside.