Brown Butter Soda Bread
I have been making this recipe for years and it is one of our favorites. It's very easy to make and I wanted to share it with you.
It has a different taste and texture from your traditional homemade breads so if you do try it, I'd love to hear how you like it! :)
The recipe comes from Epicurious - Bon Appetit - Feb.2006
Rosemary and black pepper make this bread anything but typical. Wedges are delicious with plenty of butter and your favorite preserves.
1/4 cup (1/2stick) unsalted butter
31/2 cups all-purpose flour
1/2 cup old-fashioned oats
1 tablespoon sugar
1 tablespoon chopped fresh rosemary (I used dried)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground black pepper plus additional for topping
13/4 cups buttermilk
1 egg white, beaten to blend
Position rack in center of oven and preheat to 375 F. Stir butter in heavy small saucepan over med. heat until melted and golden brown, about 3 minutes.
Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt and 3/4 tsp. pepper in a 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 a ball; flatten each into 6-inch round. Place rounds onto ungreased baking sheet, spacing 5" apart. Brush tops with beaten eggwhite. Sprinkle lightly with ground black pepper. Using a small, sharp knife cut 1/2-inch-deep X in the top of each dough round.
Bake breads until deep golden brown and a tester inserted into the center comes out clean, about 45 minutes. Cool breads on rack at least 30 minutes. Serve warm or at room temperature.
Yield: 2 loaves
You will get the most tender soda bread by kneading the dough gently and briefly, just until it comes together, so the gluten is minimally developed.