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brown butter soda bread & cranberry walnut butter

brown butter soda bread & cranberry walnut butter

Full of texture and flavor, serve this bread along with this delicious flavored butter.  Perfect for breakfast or an afternoon snack.

Servings 2 loaves
Author Rosemary Stelmach

Ingredients

Cranberry Walnut Butter

  • 1 cup softened unsalted butter (2 sticks)
  • 1/4 cup roughly chopped dried cranberries
  • 1/4 cup roughly chopped walnuts
  • 3 tablespoons honey
  • kosher salt to taste

Brown Butter Soda Bread

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

Instructions

Cranberry Walnut Butter

  1. Add the butter to a medium bowl. With a hand mixer, beat on high speed until the butter becomes light and fluffy, about 5 to 7 minutes.

  2. Fold in the cranberries, walnuts & honey. Add salt to taste

Brown Butter Soda Bread

  1. Position rack in center of the oven and preheat to 375°F.  

  2. Stir butter in a heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat.

  3. 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 with a fork until flour mixture is moistened.

  4. Turn dough out onto a floured work surface. Knead gently until dough comes together, about 7 turns. Divide in half. Shape each half into a ball; flatten each into a 6-inch round. Place rounds on an ungreased baking sheet, spacing 5 inches apart. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Using a small sharp knife, cut a 1/2-inch-deep X on top of each dough round.

  5. Bake until deep golden brown and tester inserted into the center comes out clean, about 45 minutes. Cool breads on rack at least 30 minutes. Serve warm or at room temperature along with the cranberry walnut butter.