This isn’t exactly the most traditional Irish soda bread. The real classic stuff has currants in it, is a little sweeter, and still oh-so-delicious.
But when I saw this soda bread recipe, I knew I had to try it. And since the March theme for What’s Baking is “baking for St. Patrick’s Day,” I knew I had a good excuse to make it.
Soda bread has a very different texture that traditional yeasted bread – it’s a little denser, a little chewier. Goes fabulously with soups, stews, roasts, chili – good hearty food that you’re likely to find in Ireland. Smeared with a little salted butter and I could almost close my eyes and pretend like I was back in the green country itself.
For the rest of the What’s Baking roundup, check out Blissfully Delicious at the end of the month! and just wait for April – yours truly is going to make things particuarly challenging for everyone!!
1/4 cup (1/2 stick) unsalted butter
3 1/2 cups all purpose flour
1/2 cup old fashioned oats
1 tbsp sugar
1 tbsp chopped fresh rosemary
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 tsp ground black pepper
1 3/4 buttermilk
1 egg white, beaten
Peaheat oven to 375, place rack in middle of oven. Line baking sheet with parchment paper or silicone baking mat.
Melt butt erin a small sauce pan over medium heat, ans swirl it around until it turns golden brown (2-3 minutes after melted). Remove from heat.
Combine flour, oats, sugar, rosemary, baking powder, baking soda, salt and black pepper in a large bowl, mix well with a whisk. Pour in buttermilk and browned butter and stir until moistened. Don’t over mix.
Turn the dough out on a floured surface and knead gently until mixed together. Divide dough in half, shape each into a ball and flatten slightly. Brush tops with egg white and sprinkle addition black pepper and fresh rosemary on top. Using a sharp knife, cut a deep X into the top of each round.
Bake until deep golden brown, about 45 minutes (or until tester comes out clean). Cook on racks another 30 minutes. Serve warm or at room temp.