Rosemary and Pepper Soda Bread Recipe

by katerina on March 17, 2010

Every time I make soda bread I wonder why I don’t make it more often. Any bread that you can prepare without rising, or in this case even kneading, is worth making any night of the week.

This particular irish soda bread recipe is made with browned butter, black pepper, and rosemary. Personally I didn’t find that the browned butter came through very well to the finished product but the other flavours were divine. Next time I will make sure to brown the butter more.

This is a rustic bread, best broken directly with your hands and dipped in Guinness and Beef Pie or apricot preserves.

Print Recipe

Rosemary and Pepper Soda Bread

(2 small loaves)
Adapted from Epicurious

3 1/2 cups all purpose flour
1 tablespoon sugar
1/2 cup oats
1 tablespoon fresh rosemary, finely chopped
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon black pepper + topping
1/4 cup butter
1 3/4 cups buttermilk (I used milk + 3 teaspoons vinegar for 5 minutes at room temp)

Preheat oven to 375F. Combine dry ingredients (flour, sugar, oats, rosemary, baking powder, baking soda & pepper) in a bowl and whisk together. In a large saucepan melt butter on medium heat, stir regularly until butter is browned. Stir into dry mixture along with buttermilk.

Turn out onto a well floured surface. Divide dough in half and form into balls. Place on an ungreased cookie sheet and bake for 45 minutes or until a toothpick comes out clean.

Great broken apart and dipped in stew.

Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time:55 minutes
Calories(approximate per serving): 1200

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