Brown Butter Soda Bread
- 1/2 stick unsalted butter
- 3 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
- 3/4 teaspoon pepper
- 1 3/4 cups buttermilk
- 1 egg white, lightly beaten
Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
In a medium saucepan over medium heat, melt the butter, stirring frequently, until butter is lightly browned and begins to smell nutty, about 3 minutes or so. (The water will cook out of the butter once it gets hot enough, so it will probably look foamy for a little while and then it will change colors pretty quickly. Be careful not to let it burn.)
In a large bowl, whisk together the flour, oats, sugar, rosemary, baking powder, baking soda, salt and pepper.
Pour both the buttermilk and browned butter over the flour mixture and stir with a fork until combined.
Turn the dough onto a clean, floured surface and knead for about a minute, then divide the dough into two equal portions.
Shape each portion into a ball and flatten them slightly into 6-inch round discs. Brush each loaf with the beaten egg white.
Using a sharp paring knife, gently cut an "X" into the top of each loaf. Bake until golden brown 40-45 minutes.