Brown Butter Soda Bread

This makes 2 round loaves of bread pretty quickly -no rising. The pepper gives it a kick and the rosemary gives a great flavor. If you don't want it as spicy, decrease the amount of pepper. It tastes like the rosemary bread from Panera. However, it doesn't stay fresh for very long. You should eat both loaves in a couple days, otherwise it gets pretty hard.

Bon Appetit, February 2006

Makes 2 loaves

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 plus additional for topping

1 3/4 cups buttermilk

1 egg white, beaten to blend

Position rack in center of oven and preheat to 375. Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat.

Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 tsp pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened.

Turn dough out onto floured work surface. Knead gently until dough comes together, about 7 turns. Divide in half. Shape each half into ball; flatten each into 6-inch round. Place rounds on ungreased baking sheet, spacing 5 inches apart. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Using small sharp knife, cut 1/2 inch deep X in top of each dough round.

Bake breads until deep golden brown and tester inserted into center comes out clean, about 45 minutes. Cook breads on rack at least 30 minutes. Serve warm or at room temperature.