Rosemary Brown Butter Oat Soda Bread
From noir 15 years agoIngredients
- 1/4 cup (1/2 stick) unsalted butter shopping list
- 3 1/2 cups all purpose flour shopping list
- 1/2 cup old-fashioned oats shopping list
- 1 tablespoon sugar shopping list
- 1 tablespoon chopped fresh rosemary shopping list
- 2 teaspoons baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1 teaspoon salt shopping list
- 3/4 teaspoon ground black pepper plus additional for topping shopping list
- 1 3/4 cups buttermilk shopping list
- 1 egg white, beaten to blend shopping list
How to make it
- 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.
- **You'll get the most tender soda bread by kneading the dough gently and briefly, just until it comes together, so the gluten is minimally developed.**
- 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.
The Rating
Reviewed by 7 people-
Hey, you know me!! I LOVE bread recipes of all kinds!! HIGH FIVE! :+D
chefelaine in Muskoka loved it -
Mmmmmmm :)
turtle66 in Sacramento loved it -
Major *wink* haftahavit!
pink in USA loved it
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