A lot of people only think to make soda bread around St. Patrick’s Day, but I think if they tasted this version they’d eat it more often. It’s super simple to make, there’s no rising time, and it’s terrific right out of the oven with melty butter. The nuttiness of the browned butter and herby background are pretty awesome–ten times better than the raisiny version I grew up with.
It also gives me a chance to use some of the ton of rosemary that is growing in my front yard. I’m sure a lot of you can relate to that.
This recipe was adapted from this one on epicurious.com.
Rosemary and Browned Butter Soda Bread
Ingredients
- 1/4 cup butter
- 3 1/2 cups flour
- 1/2 cup oats (I just used regular old Quaker Oats)
- 1 Tbsp sugar
- 2 Tbsp fresh rosemary, minced
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 1 3/4 cups buttermilk
- 1 egg white, beaten
Instructions
- Preheat oven to 375. Line a cookie sheet with parchment.
- Melt butter in a small saucepan and cook over low heat until the solids begin to brown, approximately 2-3 minutes. When lightly browned, remove the butter from heat and set aside.
- Stir all dry ingredients together in a medium bowl. Add buttermilk and butter and stir to combine.
- When all of the flour is incorporated, turn the dough onto a floured work surface. Knead exactly 7 times, just until the dough comes together. Do not overwork the dough or the bread will be tough. It will be a wet, sticky dough, kind of like drop biscuits.
- Divide dough in half and form into balls. Flatten the circles into about 6-inch circles. With a knife, cut an "x" into each circle of dough. Brush each loaf with the beaten egg white and grind a bit of pepper on top.
- Place the dough onto the lined cookie sheets. Bake for 40-45 minutes, or until a toothpick or skewer inserted in the center comes out clean and the breads are golden brown.
- Best eaten warm but they keep well too.
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