Brown Butter Soda Bread

Yield: 2 small, round loaves of bread

Prep Time: 25 min

Cook Time: 45 min

Ingredients:

1/4 cup (1/2 stick) unsalted butter
3 1/2 cups all purpose flour
1/2 cup old-fashioned oats
1 Tablespoon granulated white sugar
1 Tablespoon chopped fresh rosemary
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground black pepper, + more for topping
1 3/4 cups buttermilk
1 egg white, beaten to blend

Directions:

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

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

3. 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.

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