- It's a lengthy process, waiting for dough to rise, kneading, more rising. I've got better things to do than watch dough rise.
- Yeast is so fickle. They don't want to go swimming in a pool that too cold, they also don't like hot tubs. You have to make the perfect luke warm bath for them. LAME!
- Even when I focus, I usually screw up bread recipes somehow.
I have discovered a few recipes that don't involve the above. I found this recipe on Pinterest that was adapted from a Bon Appetite recipe. SO EASY! I will surely make this again. I ate some today slathered in smoky tomato jam I made at the end of the summer bounty. I'm temped to eat the whole loaf but I should probably save some for Nate...
Rosemary, Black Pepper & Brown Butter Soda Bread
1/4 c. Butter
3 1/2 c Flour
1/2 c. Old-Fashioned Oats
1 Tbsp. Sugar
1 Tbsp. Fresh Rosemary (I used 1/2 Tbsp. dried)
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
3/4 tsp. Fresh Ground Black Pepper
1 3/4 c. Buttermilk
Preheat oven to 375 degrees.
Melt butter in skillet over medium heat and cook until golden brown and fragrant, about 3 minutes. Set aside.
In a large bowl, combine all the ingredients except buttermilk and butter. Mix well and add wet ingredients. Mix until dough comes together in a smooth ball. Add more flour if you need it. Form dough into two rounds with your hands and transfer to a baking stone or ungreased baking sheet. Using a sharp knife, cut an "X" into the top of each loaf- about 1/2 inch deep.
Bake until breads are golden and a toothpick comes out clean when inserted in the center, about 45 minutes. Allow to cool for at least 30 minutes before slicing.