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PAIR WITH
Pumpkin, Pancetta, and Arborio Rice Soup
(PAGE 68)
Creamy Wild Rice and Turkey Soup
(PAGE 106)
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1
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4
cup plus 2 Tbsp [35 g] of rolled oats in a food processor until finely ground
.
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MAKES
1
BREAD
SERVES
6 TO 8
ACTIVE TIME
10
MINUTES
TOTAL TIME
30
MINUTES
1
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3
cup [80 g] unsalted butter, cut into
1
/
4
-in [6-mm] cubes
8 to 10 large fresh sage leaves
1
1
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3
cups [185 g] unbleached all-purpose flour
1
/
3
cup [40 g] oat flour
1 Tbsp sugar
1
/
2
tsp baking powder
1
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4
tsp baking soda
1
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2
tsp sea salt
1 cup [240 ml] buttermilk
3 large eggs, beaten
1.
Preheat the oven to 425°F [220°C].
While the oven is heating up, place the butter and sage in a heavy 12- to 14-in [30.5- to 35.5-cm] cast-iron skillet, slide the skillet into the oven, and cook until the butter is browned and the sage is crispy, about 15 minutes.
Remove the skillet from the oven.
Carefully remove the sage from the skillet, trying to keep the leaves whole, and set them aside.
Let the butter cool in the pan a little while you make the batter.
2.
In a large bowl, whisk together both flours, the sugar, baking powder, baking soda, and salt.
Add the buttermilk and eggs to the dry ingredients and scrape the melted butter from the skillet into the batter.
Stir with a wooden spoon until just combined and there are no traces of dry flour in the batter.
Do not overmix.
3.
Scrape the batter into the skillet, smooth the top with a rubber spatula, and arrange the sage leaves on the top of the batter in a circle.
Bake until the bread is golden brown and a skewer inserted into the center comes out clean, about 20 minutes.
4.
Cut the bread into wedges and serve warm.
GET AHEAD:
Cool the bread completely, wrap in foil, and store at room temperature for up to 2 days. To reheat, open up the top of the foil and put the bread in a 350°F [180°C] oven until it is warmed through, about 10 minutes.