Brown Butter Soda Bread

DSC_0001-710In celebration of St. Patrick’s Day we are sharing a delicious Soda Bread recipe from the Parlsey Thief (adapted from Bon Appetit). “This evening, I am making the traditional St. Patrick’s Day dinner of corned beef & cabbage. It’s my first time attempting it, as we usually go to my Mom’s house for the holiday. I won’t be documenting the meal, due to the fact that we will be eating late. But, I did make the bread early enough to share that! My Mom makes the best Irish soda bread. We’ve already had quite a bit of it over the past few days. She makes hers with raisins. And if there are raisins in anything, I can be guaranteed that the Bozo’s will go no where near it. Irish soda bread is an American tradition. It’s typically made with raisins & caraway seeds. Ironically, they don’t make Irish soda bread in Ireland…there, it’s called Brown bread & has neither of those ingredients in it. I am hoping the Bozo’s will eat it, as I see very little corned beef & cabbage being ingested by them tonight.” Katie, The Parsley Thief

Brown Butter Soda Bread 

Adapted from Bon Appétit, February 2006 

Makes 2 loaves

Ingredients:

3 1/2 cups flour

1/2 cup old-fashioned oats

1 tablespoon sugar

1 tablespoon caraway seed, plus more for top of loaves

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt 1/2 stick unsalted butter

1 3/4 cups buttermilk beaten egg white Preheat the oven to 375 degrees.

Directions:

Combine the flour, oats, sugar, caraway seeds, baking powder, baking soda & salt in a large mixing bowl. Whisk to blend. In a small saucepan, melt the butter over medium heat, stirring, until it begins to brown {about 3 minutes}. Add the melted butter & buttermilk to the dry ingredients. Stir with a fork until the flour mixture is moistened. Dump the dough out onto a floured work surface & knead gently, until the dough just comes together {about 7 turns}, do not overwork the dough! Divide the dough in half. Shape each half into a ball. Place the rounds on an ungreased baking sheet, spacing about 5″ apart. Brush the tops with the egg white & sprinkle with caraway seeds. Using a sharp knife, cut a 1/2″ deep X in the top of each loaf. Bake until the bread is golden brown & a tester inserted into the center comes out clean, about 45 minutes. Transfer the loaves to a cooling rack & cool for 30 minutes before serving. Serve the bread warm with butter. Click here for the printable recipe.

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