By: Allysa Adamson
Brown Butter Rosemary Irish Soda Bread with Kale Pesto
Making bread can be a daunting task, full of trial and error, maybe even a little frustration. If you can relate to these hesitations, this Irish Soda Bread is a great place to start! Irish Soda Bread is a quick bread that does not require any yeast. Instead, the leavening comes from the buttermilk and baking soda.
This bread has a crisp, golden crust with a soft inside and sweet addition from the dried currants. It is best served as a side to a hearty stew or served simply with butter, jam, and/or cheese. The currants can be substituted for raisins or any other dried fruit if desired.
For a healthy, non-traditional method, serve the Irish Soda with Executive Chef, Ben Davis’s, Kale Pesto. The high levels of Vitamin C and omega fatty acids make kale a health-conscious alternative to other accompaniments. With two simple steps, this pesto is an easy and flavorful addition to many dishes including bread, pasta, and more.
Ingredients:
¼ cup unsalted butter
3½ cups plus 1 tablespoon all-purpose flour, divided
½ cup old-fashioned oats
1 tablespoon sugar
1 tablespoon chopped fresh rosemary
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
¾ teaspoon ground black pepper plus additional for topping
1¾ cups buttermilk
¾ cup currants
1 egg, beaten to blend
Preparation:
1. Position rack in center of the Wolf oven and preheat to 375 degrees. Stir butter in a heavy small saucepan over medium heat until golden brown and starting to smell nutty about 5 minutes. Remove from heat.
2. Stir 3½ cups flour, oats, sugar, rosemary, caraway seeds, baking powder, baking soda, salt, and ¾ teaspoon pepper in a large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with a fork until flour mixture is moistened. Combine the currants with 1 tablespoon of flour and mix into the dough.
3. Turn dough out onto floured work surface. Knead gently just until the dough comes together, about 7 turns. Shape into a round loaf. Place on an ungreased baking sheet. Brush top with beaten egg. Using a small sharp knife, cut 1/2-inch-deep X on top of the bread.
4. Bake until deep golden brown and tester inserted into the center comes out clean, about 45 to 55 minutes. Cool bread on a rack for at least 30 minutes. Serve warm or at room temperature.
Kale Pesto
Ingredients:
1 large bunch of Tuscan kale, ribs, and stems removed
Kosher salt
⅓ cup raw walnuts
¼ cup extra-virgin olive oil
1 garlic clove
¼ cup lemon juice
1 oz. Parmesan, finely grated
Preparation:
1. Cook kale leaves in a large pot of boiling salted water until bright green and wilted for about 30 seconds. Transfer to a rimmed baking sheet with tongs. Let kale cool slightly; wring out excess water with your hands.
2. Blend nuts, oil, garlic, and lemon juice in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée until smooth. Taste and adjust for salt.
Search
Tags
Wolf Convection Steam Oven (32)Main Dish (32)Denver (29)Salt Lake City (25)Kansas City (24)Dessert (22)St.Louis (18)Side Dishes (11)Breakfast (10)Appetizers (10)
Vegetarian (10)Brunch (10)Grilling (9)Vegetables (8)Bread (7)Minneapolis (7)Fish (7)Griddle (6)Chicken (6)Salad (6)Pork (5)Sauces & Dressings (4)Beef (3)Sous Vide (3)Pasta (3)Pizza (3)Lamb (2)Cocktails (2)Speed Oven (1)