Adventures Recipes

Friday, January 20, 2006

Brown Butter Soda Bread

adapted from Bon Appetit, February 2006

1/2 stick unsalted butter
2 cups all-purpose flour
1 1/2 cups white whole wheat flour
1/2 cup old-fashioned rolled oats
1 tablespoon turbinado sugar
1 tablespoon fresh rosemary, chopped
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground black pepper, plus more for topping
1 3/4 cups buttermilk
1 egg, beaten with 2 tablespoons water

1. Position rack in center of oven and preheat oven to 375°F.
2. Stir butter in a small heavy saucepan over medium heat until melted and golden brown, about 3 minutes.
3. Stir flours, oats, turbinado sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in a large bowl. Pour buttermilk and butter over flour mixture and stir just until flour mixture is moistened.
4. Turn dough out onto a lightly floured surface and knead gently just until dough comes together, about 7 turns. Divide dough in half. Shape each halve into a 6-inch flattened round. Place on an ungreased baking sheet.
5. Brush tops of loaves with beaten egg and sprinkle extra balck pepper on top. Make slashes in the shape of an "X" in top of each loaf.
6. Bake breads until deep golden brown and tester inserted in center comes out clean, approximately 45 minutes. Cool breads on rack at least 30 minutes. Serve warm or at room temperature.


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