Brown Butter Soda Bread
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
50
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
3.5 cups
All-Purpose Flour1 cup
Oat (old-fashioned)1 tbsp
Sugar1 tbsp
Rosemary (chopped fresh)2 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt1.75 cups
ButtermilkDirections:
1
Brush tops with beaten egg white
2
Sprinkle lightly with ground black pepper
3
Position rack in center of oven and preheat to 375°F
4
Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes
5
Remove from heat
6
Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in large bowl to blend
7
Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened
8
Turn dough out onto floured work surface
9
Knead gently until dough comes together, about 7 turns
10
Divide in half
11
Shape each half into ball; flatten each into 6-inch round
12
Place rounds on ungreased baking sheet, spacing 5 inches apart
13
Brush tops with beaten egg white
14
Sprinkle lightly with ground black pepper
15
Using small sharp knife, cut 1/2-inch-deep X in top of each dough round
16
Bake breads until deep golden brown and tester inserted into center comes out clean, about 45 minutes
17
Cool breads on rack at least 30 minutes
18
Serve warm or at room temperature
19
Position rack in center of oven and preheat to 375°F
20
Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes
21
Remove from heat
22
Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in large bowl to blend
23
Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened
24
Turn dough out onto floured work surface
25
Knead gently until dough comes together, about 7 turns
26
Divide in half
27
Shape each half into ball; flatten each into 6-inch round
28
Place rounds on ungreased baking sheet, spacing 5 inches apart
29
Using small sharp knife, cut 1/2-inch-deep X in top of each dough round
30
Bake breads until deep golden brown and tester inserted into center comes out clean, about 45 minutes
31
Cool breads on rack at least 30 minutes
32
Serve warm or at room temperature
33
Baker's Wisdom: You'll get the most tender soda bread by kneading the dough gently and briefly, just until it comes together, so the gluten is minimally developed
34
You'll get the most tender soda bread by kneading the dough gently and briefly, just until it comes together, so the gluten is minimally developed