Recipe: Savoy Sweet Brown Soda Bread (yeast bread)

SAVOY SWEET BROWN SODA BREAD

1 3/4 pounds (about 5 1/4 cups sifted) all purpose flour*
1/2 pound (about 2 1/2 cups) rolled oats*
1 1/2 cup raisins
1 tablespoon baking soda
1 teaspoon salt
2 2/3 cups buttermilk
1/3 cup molasses
1/3 cup brown sugar
1/4 cup granulated white sugar
2 tablespoons honey
2 tablespoons vegetable oil
1 egg
1 teaspoon vanilla

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.

Combine flour, oats, raisins, baking soda and salt in a large mixing bowl. Set aside.

Using an electric mixer on low speed, mix buttermilk, molasses, brown sugar, white sugar, honey, oil, egg and vanilla until well combined and even in color.

Turn off mixer and add the dry ingredients. Mix on low speeds just long enough to combine, about 30 seconds. Dough should resemble a cookie dough. Do not over-mix.

Divide the dough in half and form into two round free-form loaves. Place loaves on parchment-lined baking sheet. Using a very sharp knife, cut an "X" into the top of each loaf.

Bake until a thermometer inserted into the center of the loaves measures 190 degrees F, about 50 minutes.

*If you have a kitchen scale, use it to measure the flour and oats, as weight is more accurate than volume measurement.

Makes 2 (two-pound each) loaves, each about 10 inches long
Source: Pete Gibson and Marshall Smith, partners and co-chefs at Savoy to The Raleigh News and Observer, October 15, 2008