Thursday, September 15, 2011

carb load, would'ya?

So it's time to carb load, right?  if you are looking for a strategic carb loading plan for your upcoming 1/2 marathon, you've come to the right place.  sort of.  just eat pasta and bread. and cookies.  now.

I have taken such things to new heights of late with loaded oatmeal cookiessunflower chip cookies, a yummy new granola recipe (of which i am too lazy to write down but i will if you really want it) and now this:

Brown Butter Soda Bread.  Mmmmm...delicious.  This is the type of bread I am not sure you can screw up and even though i had a few issues (read: sticky dough and half the dough on my hands. which i promptly licked off.  raw.  that's raw bread dough people.  good god i am GROSS!).  This is also the type of bread that you stuff *just one more piece* in your mouth when you swear you couldn't eat another bite of anything.

And then you grab a handful of candy corn for good measure.  That's carbs too, right?

  • 1/4 cup (1/2 stick) unsalted butter

  • 3 1/2 cups all purpose flour (i did 2 cups white flour, 1 1/2 cups whole wheat)
  • 1/2 cup old-fashioned oats
  • 1 tablespoon sugar (i used brown sugar)
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon ground black pepper plus additional for topping
  • 1 3/4 cups buttermilk (i didn't have any so i made my own.  i used 1 tbl vinegar for each cup of skim milk)

  • 1 egg white, beaten to blend

Position rack in center of oven and preheat to 375°F. Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat.
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 fork until flour mixture is moistened.
Turn dough out onto floured work surface. Knead gently until dough comes together, about 7 turns. Divide in half. Shape each half into ball; flatten each into 6-inch round. Place rounds on ungreased baking sheet, spacing 5 inches apart. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Using small sharp knife, cut 1/2-inch-deep X in top of each dough round.
Bake breads until deep golden brown and tester inserted into center comes out clean, about 45 minutes. Cool breads on rack at least 30 minutes. Serve warm or at room temperature.
Baker's Wisdom:
You'll get the most tender soda bread by kneading the dough gently and briefly, just until it comes together, so the gluten is minimally developed.

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