Soda Bread with Browned Butter

I have to confess this is my first St. Patrick's Day celebrating with something other than the one-day-a-year green beer [which I am not a fan of anyway!]. I started off fairly easy with some tasty sweet treats, but today begins the big girl dishes. Let me first tell you that I've been chopping, brewing, baking and boiling away all morning and, with a small reprieve for the next hour or so, will be doing so the rest of the afternoon. This meal is NO JOKE! Make sure to check back tomorrow for what will hopefully be a grand St. Patrick's Day Meal! I thought that I would blog about a small, but very important and flavorful, part of the meal; a little teaser to get you to keep checking back. Are you ready? I made Soda Bread.

Like I said above, this girl has never made any kind of Irish meal so I was slightly afraid of Soda Bread. I was not worried so much about whether the dough would come out, rather I was afraid of the taste of soda bread. I am here telling you with everything inside of me that this bread is A-M-A-Z-I-N-G!!! It's horrible because I cannot eat it until later for dinner. What was I thinking making it this morning?! It has such wonderful flavor; it is incredible how all of the simple ingredients come together to make a lovely piece of bread heaven.

Nutritional Information:

Servings: 20 {10 per dough}

Serving Size: 1/4 inch slice

Calories: 113.3

Fat: 2.7 g

Carbohydrates: 19.1 g

Fiber: .9 g

Protein: 4.5 g

Points+: 3

Here are the ingredients:

  • 1/4 cup unsalted butter
  • 3 1/2 cups flour
  • 1/2 cups oats
  • 1 tablespoon sugar
  • 1 tablespoon chopped rosemary
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon ground black pepper plus some for topping
  • 1 3/4 cups buttermilk
  • 2 egg whites, beaten to blend


  • Preheat oven to 375 degrees F.
  • Stir butter in saucepan over medium heat until melted and golden brown - somewhere around 5 minutes - then remove from heat
  • Stir 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 until flour mixture is moistened 
  • On a floured surface, gently knead until dough comes together. You do not want to overwork this dough, so keep the kneading to a minimum - somewhere around 10 turns [or less!!]
  • Divide in half. Shape each half into a ball and flatten so that it is about a 6 inch round dough ball
  • Place each dough ball on a slightly greased baking sheet with sufficient spacing
  • Brush tops with beaten egg white and sprinkle lightly with black pepper
  • Using a sharp knife, cut 1/2 inch deep X in top of each dough ball
  • Bake bread until deep golden brown and a toothpick inserted into the center comes out clean, about 45 minutes
  • Cool on a wire rack for at least 30 minutes
  • You can either serve this warmed or at room temperature

Recipe Adapted from Bon Appétit

Seriously this is some incredible Irish bread. I will likely make this all year now that I know how amazing it is. I actually have some great ideas already for this bread so watch out! I am really excited about using this bread in the future! If you are like me and have never made this bread before, get in the kitchen as soon as possible and make it! You will be shocked!!


Until Next Time,

Happy Baking

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