Rosemary, Black Pepper & Brown Butter Soda Bread

I’m saving up, but I’m still without a camera. Early spring in Chicago is one of my favorite times for photography. It makes me sad that some hooligan is out there with my stolen camera while I am missing out.

On a happier note, I decided to pull one of my favorite spring recipes from the archives just in time for St. Patrick’s Day. Enjoy!

This wonderful recipe was suggested by my friend Joanna.  I liked the idea of adding rosemary, fresh black pepper and browned butter to this quick bread base to create a decidedly non-traditional version.

The end result of the recipe was wonderful. A few notes: I found that my dough was quite wet after following the instructions, so I ended up adding about half a cup more flour than the original recipe calls for. Be sure to have a some extra flour on hand so that you can get the texture just right. You want a moist dough that just comes together in your hands.  I didn’t knead this bread at all. I simply mixed the dough in the bowl until it formed a smooth ball and then formed the loaves.

Rosemary, Black Pepper & Brown Butter Soda Bread

Adapted from Bon Appetit

Ingredients

1/4 C butter
3 1/2 C flour, plus 1/2 C
1/2 C old-fashioned oats
1 Tbl sugar
1 Tbl fresh rosemary, chopped
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 tsp black pepper, freshly ground
1 3/4 C buttermilk

Method

Place a baking stone in your oven and preheat oven to 375F.  (Don’t worry if you don’t have a baking stone, you can simply use an ungreased baking sheet. Don’t place it in the oven as it heats. If you’d like a baking stone, check out this great post on making your own for $3.)

Melt butter in skillet over medium heat and cook until golden brown and fragrant, about 3 minutes. Set aside.

In a large bowl, combine all the ingredients except the buttermilk and butter.  Mix well and add the buttermilk and butter.  Mix until the dough comes together in a smooth ball. Add more flour if you need it (I did). Form dough into two rounds with your hands and transfer to the baking stone or baking sheet. Using a sharp knife, cut an “X” in the top of each loaf – about 1/2 an inch deep.

Bake until breads are a deep golden brown and a toothpick comes out clean when inserted in the center — about 45 minutes.  Allow to cool for a least 30 minutes before slicing. Serve with plenty of high quality butter.