Brown Butter Soda Bread

by Anna Taylor on July 25, 2016 in Dinner Table, Engaging the Senses, Food, Hospitality

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I have been making this recipe for years and it is one of our favorites so I wanted to share it with you. This is a very easy but unique recipe for bread. The rosemary and black pepper make it anything but typical, but you will love the taste of wedges of the warm bread with butter and you favorite preserves. This bread has a unique taste and texture and is very distinct from traditional homemade breads. I would love to hear from you on how you and your family like it! 🙂

Ingredients:

1/4 cup (1/2stick) unsalted butter
3 1/2 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
1 3/4 cups buttermilk
1 egg white, beaten to blend

Directions:

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

Bakers Wisdom: 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.

I hop you enjoy this unique and tasty bread recipe.

Blessings,
Anna ~

Anna Taylor

Anna is the devoted wife and helpmate to her beloved husband Dr. Robert Taylor. Having always loved the Proverbs 31 woman, she felt her calling to be a stay-at-home mother to their four children. Though she and her husband are now empty nesters, Anna still enjoys being there for her children just as she was when they lived at home. She has a heart for God and is strong in her faith as a Christian. She used her skills for homemaking and frugality to raise their children and now uses those same skills to be a blessing to others through her blog. Anna also practices the art of hospitality and enjoys cooking and sharing her faith to feed the body as well as the soul. Her hobbies include crafting, gardening, fitness and photography, and she can be found at The Joyful Wife or on Face Book.

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{ 1 comment }

Jenn July 25, 2016

We’re using solely whole wheat in our house so I’m curious if that has ever been tried with this recipe.

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