Brown Butter Soda Bread

 

As promised, here is a great (and super simple!) rosemary brown butter soda bread to go with the No-Meat Guinness Stew I posted the other day.  I actually got the recipe from the original site that I got the recipe for the stew from because they mentioned that the two things paired so well together.  I had been looking for some sort of bread or roll to make with the stew, so it was awesome to have a recommendation already in place.

The recipe looked simple enough-and super quick.  In fact, the soda bread was made and ready to be eaten before the stew was even done cooking.  And can I tell you how fantastic my kitchen smelled that day?  I’m sure my neighbors either love me or hate me.  When I am not setting off my super sensitive smoke detector, I can put out some pretty drool-worthy aromas from all these recipes.

As far as modifying this recipe goes, I am sure you could substitute pretty much any fresh herb in the bread.  I happened to come across some great looking rosemary at the market, so I went with the original plan, but you could do anything that you might particularly like.  Brown butter goes with just about anything, right?

And, a note:  this recipe makes two round loaves of soda bread.  I had debated on whether or not to just decrease it to yield one loaf, but after looking at how much stew I was making, I went with two.  And I am glad I did.  Because I ate it all.

So, I served this bread warm (actually still steaming hot) with some butter and the stew.  A perfect pairing.

Brown Butter Soda Bread

Servings: 2 round loaves

 

Ingredients

1/4 cup (1/2 stick) unsalted butter

3 and 1/2 cups all-purpose flour

1/2 cup old-fashioned rolled oats

1 tablespoon 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 sprinkling on top (if desired)

1 and 3/4 cup buttermilk

1 egg white, lightly beaten

Instructions

1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

2. In a medium saucepan over medium heat, melt the butter, and, stirring frequently, continue heating until the butter is lightly browned, about 3 minutes or so.  Remove the browned butter from the heat. Set aside.

3. In a large bowl, whisk together the flour, oats, sugar, rosemary, baking powder, baking soda, salt, and pepper.

4. Pour both the buttermilk and the browned butter over the flour mixture and stir with a fork until combined.  (There might still be a few lumps-this is ok.)

5. Turn the dough onto a clean and lightly floured flat surface and knead for about a minute, and divide the dough into two equal portions.

6. Shape each portion into a ball and flatten each one slightly into a 6-inch round disc.

7. Brush each loaf with the beaten egg white and sprinkle with extra black pepper, if desired.

8. Using a sharp paring knife, gently cut an “X” on the top of each loaf.

9.  Bake until golden brown, about 45 minutes.

Source: Directly from Bon Appétit, via Epicurious.

 

February 29, 2012 - 6:15 am

Blog is the New Black - This does look like it would pair perfectly with your stew! Or, just make a nice little snack…. ;)

March 1, 2012 - 4:24 am

myfudo - Indeed, this will be perfect with stew or pasta…Looks really delicious!

March 1, 2012 - 8:59 am

Simply Tia - Wow, this bread looks delicious. I could eat it allll by itself. Yum.

March 1, 2012 - 11:23 am

Nicole @ Half-buzzed hostess - yum! brown butter makes everything better.

March 5, 2012 - 1:10 pm

Becki Barker - I just found your blog through Pinterest and I’m in love with it! My husband and I recently switched to vegetarian and I’ve been searching for dinner recipes. I can’t wait to try so many of these! Thanks for posting all of these!

March 13, 2012 - 5:53 pm

Sodos duona su rozmarinais | Saulėta virtuvė - [...] Kur radau? The Curvy Carrot [...]

March 17, 2012 - 10:52 am

Julie @White Lights on Wednesday - This soda bread looks amazing! I’m featuring you on my “Food Porn Friday” side bar for the week. Please feel free to drop by and grab a featured button. Thanks so much for making me drool. :)

http://whitelightsonwednesday.blogspot.com/

March 18, 2012 - 1:31 pm

culinary hobbies… | Food Food Food! - [...] To cook the cured brisket, remove the brisket from the brine and rinse if off well under cool water. Place the meat in a pot big enough to hold it and add water to cover the meat. Stir in 1 Tablespoon of pickling spice and bring the entire thing to a boil. Turn it back down to a simmer, then cover and cook on simmer for 3-4 hours, until the brisket is fork tender. Slice the beef and serve with whatever you want to serve it with. (We made colcannon and browned butter Irish soda bread). [...]

March 23, 2012 - 9:19 am

Brown Butter Irish Soda Bread « Peace, Love and French Fries - [...] Brown Butter Soda Bread courtesy of Epicurious, as seen on The Curvy Carrot [...]

July 25, 2012 - 1:07 pm

Brianna - Yum!! I made this bread this afternoon and it was so easy and so yummy! :)

March 8, 2014 - 1:07 pm

Brown Butter & Rosemary Wholewheat Soda Bread - Emma's Little Kitchen - [...] Soda bread, this recipe for Rosemary Irish Soda Bread from A Passionate Plate, and this recipe for Brown Butter Soda Bread from The Curvy [...]

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