Rosemary Brown Butter Soda Bread!

Mmmmm... Bread is my weakness! I can resist a piece of cake when I have to... but hot bread, fresh out of the oven... impossible! I have so much fun browsing food blogs and found this recipe from Bon Appetit posted by CaviarandCodfish.com. There are thousands of recipes at your fingertips, with beautiful pictures and helpful tips.
So many wonderful recipes, so little time!

Have it with butter...

Or have it with beer!

This is a great last minute bread. The recipe uses baking soda and baking powder as the rising agent, instead of yeast. This cuts out the rising time that most breads require. All you need is a large bowl and a fork to mix the dough! The flavor of the bread is enhanced with browned butter, and coarse salt and pepper sprinkled over the top.
Enjoy!

Rosemary Brown Butter Soda Bread

from Bon Appétit, February 2006
(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.

Baker’s Wisdom:
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.