A bit o’ luck o’ the Irish helped me create an easy and delicious dinner to serve for St. Patrick’s Day – Guinness Marinated Flank Steak and this Rosemary Irish Soda Bread. I’m not a big fan of the traditional corned beef and cabbage dinner, but I do love me some Guinness, so this dinner was perfect. As for the soda bread, I think I’ll be making it on more than this one occasion this year because it is is scrumptious! Sweet. Salty. Tender. And SO easy to make. Seriously, browned butter makes everything better.
|Rosemary Irish Soda Bread|
- 1/4 cup butter
- 3 1/2 cup flour
- 1/2 cup old-fashioned oats
- 1 Tbsp. sugar
- 2 Tbsp. fresh rosemary, chopped
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 3/4 tsp. freshly ground black pepper
- 1 3/4 cup buttermilk
- 1 egg white, beaten to blend
- With the rack positioned in the middle position in the oven, preheat the oven to 375°F. Stir the butter in a small saucepan until it is melted and starting to turn golden brown. Remove from heat.
- In a medium mixing bowl, whisk together the dry ingredients. Pour the browned butter and the buttermilk over the top of the dry ingredients and stir to blend being careful to not over-mix.
- Dump the dough onto a lightly floured surface and fold over on top of itself (knead) 5 to 7 times. Divide the dough into two balls. Place them onto a lightly greased baking sheet and flatten them into 6 inch rounds. Top with coarse sea salt, freshly ground pepper and a sprig of rosemary.
- Bake for about 45 minutes until deep golden brown and a tester comes out clean. Let them cool on a wire rack for about 30 minutes. Serve warm.