Friday, October 01, 2010

Monday, Sep 20th - (catch up Sunday part deux) Browned Butter and Pepper Wholewheat Irish Soda Bread

Browned Butter and Pepper Wholewheat Irish Soda Bread
On my list of favourite breads, Irish Brown Bread holds a pretty high perch.  It is not easily comeby in Vancouver.  I used to be able to buy it in most bakeries and Tesco's in England.  The only two times I have had it here were at St. Patrick's Day Market on Granville and mean little slice on a breakfast plate at a pub near Macdonald in Kits.

I have never made it because the ingredient list and process seemed so onerous.  Truth be told, I have thought to give it a go in a while.  D asked I make a soda bread for breakfast once.  I made some adjustments to accomodate Wholewheat bread instead and tad fluffier.  I was very surprised to find the end product tasted alot like my belived Irish Brown Bread without all the rising and waiting.  From end to end, we had warm bread within an hour.  Well, it was more like an hour and a half if you were good about waiting the recommended half hour cooling time :^)

Browned Butter Wholewheat Irish Soda Bread
(makes one 9 inch round)

1/4 c + 1 T Butter
3/4 c Milk
1/2 Lemon, juiced
1 3/4 c Wholewheat Flour
1/3 c Rolled Oats
1/2 t Baking Soda
1 t Baking Powder
1/2 t Salt
1/2 T Honey
1/2 T fresh Rosemary, chopped fine
1/2 t Fresh Cracked Pepper + extra for the top
1 T Milk for brushing

Preheat the oven to 375 F with a rack in the middle.

In a non stick pan or small sauce pan, melt the Butter on Medium Low heat. You want to brown the butter but not scorch it.  It will take about 5 - 7 minutes.  Take off heat and let cool slightly. 

Meanwhile, in a bowl, whisk all the dry ingredients together.  In a measuring cup mix the Milk and Lemon Juice.  Pour the Milk and Browned Butter into the dry ingredients and then drizzle the honey round in circles so it won't clump. Mix to combine.  Add the Rosemary.  Stir to combine and keep stirring until you see the Rosemary has been spread out.  Some people don't like to over mix but I like gluteny, chewy bread and even then, this bread stays super tender. 

It will be super sticky.  That's okay.  Try to stir and shape into a ball in the bowl.  On a cutting board or clean countertop, sprinkle some flour.  Dump the ball out.  You're not here to over knead, just form.  So fold and push out with the heel of your palm, turn a quarter and repeat.  Just do this a couple of times. Place the loaf on a baking sheet and score with a very sharp knife.  Brush lightly with Milk and then Grind Fresh Pepper on top. 

Bake for 45 minutes.  Let cool on a rack for 20-30 minutes.  MMMMM soooo good and so fast!

1 Leave a / Read COMMENTs:

Torviewtoronto said...

delicious bread