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Recipe: Brown Butter Soda Bread
Similar Categories: 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
2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon ground black pepper plus additional for topping
1 3/4 cups buttermilk
1 egg white, beaten to blend
Position rack in center of oven and preheat to 375 degrees. Stir butter
in heavy small saucepan over medium heat until melted and golden brown, about
3 minutes. Remove from heat.
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.
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 6
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.
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.
3 1/2 cups all purpose flour
1/2 cup old-fashioned oats
1 tablespoon sugar
1 tablespoon chopped fresh rosemary
2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon ground black pepper plus additional for topping
1 3/4 cups buttermilk
1 egg white, beaten to blend
Position rack in center of oven and preheat to 375 degrees. Stir butter
in heavy small saucepan over medium heat until melted and golden brown, about
3 minutes. Remove from heat.
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.
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 6
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.
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.
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