Sunday, March 17, 2013

Black Pepper,Rosemary and Walnut Soda Bread

Happy St. Patrick's Day.  This morning I decided to throw together this quick soda bread for breakfast.  A soda bread doesn't use yeast for leavening, so it is one of those things you can decide to make at the last minute.  This savory bread is excellent slathered with butter and a good jam.  It is also a great accompaniment for Colcannon or any hearty Irish fare.

Black Pepper,Rosemary and Walnut Soda Bread
makes two small loaves

3 1/2 cups flour
1/2 cup rolled oats
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 Tbsp sugar
1 Tbsp chopped fresh rosemary
1 cup walnuts, coarsely chopped
1 tsp cracked black pepper
1/4 cup melted butter
1 3/4 cup milk
1 Tbsp vinegar
1 egg white beaten (for glaze)

Pre heat oven to 375 F.

In a large bowl combine all dry ingredients and mix well. In a small bowl combine melted butter, milk and vinegar.  Add wet ingredients to dry ingredients and mix until just moistened.  DO NOT OVER MIX.

Turn sticky dough out onto lightly floured work surface, sprinkle with flour and knead 7 times.

Divide dough into two round loaves, and place on a parchment lined baking sheet.  Brush with beaten egg white.  Slash top of loaves to make an "X".

Bake 45 minutes.

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