Brown Butter Soda Bread

Ingredients for Brown Butter Soda Bread

• 30g (1/2 stick) unsalted butter

• 450g plain flour

• 60g old-fashioned oats

• 1 tablespoon sugar

• 1 tablespoon chopped fresh rosemary

• 2 teaspoons baking powder

• 1 teaspoon bicarbonate of soda

• 1 tesked salt

• 3/4 teaspoons ground black pepper plus additional for topping

• 425ml buttermilk

• 1 egg white, beaten to blend

Position rack in centre of oven and preheat to 191°C. 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, bicarbonate of soda, salt, and 3/4 teaspoons 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 centre comes out clean, about 45 minutes. Cool breads on rack at least 30 minutes. Serve warm or at room temperature.

You'll get the most tender soda bread by kneading the dough gently and briefly, just until it comes together, so the gluten is minimally developed.

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