Brown Butter Irish Soda Bread

Happy St. Patrick’s Day. The Vox sisters are half Irish and we like to celebrate this part of us. In the younger days it was quaffing vast amounts of beer and cider. Now we bake! The first time I tried soda bread I was in Ireland, traveling with Liss and Kimmy. We stayed in a different B and B almost every night. One had this amazing spread laid out when we came down for breakfast. It was different than the others we had breakfasted at, where eggs, bacon, potatoes, fried tomatoes were typically served. This one had a big wood table in the middle of the room and it was piled with loaves of fresh soda bread, cheeses, cold cuts, preserves, yogurt, muesli, jugs of juice and milk. All I wanted was the soda bread, butter, cheese and jam. I make it for house guests in the morning and it’s always a hit.

I thought this recipe sounded super tasty and I was right. Rosemary won the role of best supporting actress in this recipe.-bvox

Brown Butter Irish Soda Bread
Source: Epicurious

Makes 2 loaves

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 baking soda
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°F. 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 5 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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One thought on “Brown Butter Irish Soda Bread

  1. Steph McVox March 19, 2012 at 8:07 am Reply


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