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Brown Butter Irish Soda Bread with Rosemary & Black Pepper

Brown Butter Irish Soda Bread {with Rosemary & Cracked Black Pepper}

lightly adapted from Epicurious
The aromatic fresh rosemary combined with nutty brown butter in this bread was fabulous.
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Bread
Servings 4


  • 2 cups Self-rising or All-purpose flour plus additional for kneading and dusting
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. freshly cracked black pepper
  • 1 cup well-shaken buttermilk
  • 2 Tbl. butter
  • 1 tsp. fresh rosemary minced


  • Preheat oven to 375 degrees.
  • In a large bowl, whisk together flour, baking soda, salt and pepper.
  • In a small sauce pan over low heat, melt butter, add in minced rosemary and slowly cook until butter turns golden brown.
  • Add browned butter and buttermilk into flour mixture. Use a rubber spatula to mix ingredients, scrapping down sides of bowl until just combined.
  • Turn dough out onto a well floured surface. Knead dough, turning about 6-8 times just until it comes together. Form into a 6-inch round and place on ungreased baking sheet. Use a sharp knife and cut a 1/2" deep 'x' in the top of dough. Use a fine mesh sifter and dust top of bread with flour.
  • Bake for 30 - 35 minutes, until toothpick comes out clean.


The bread pictured was made using Self-rising flour with the baking soda and salt. It can also be made using All-purpose flour with the baking soda and salt.