Soda Bread (irish Whisky Soda Bread)

8 Servings
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Soda Bread (irish Whisky Soda Bread) Ingredients

BREAD	1 ts Salt
4 c Flour, all purpose	1/4 c Butter, chilled
1 ts Baking Soda	1/4 c Irish Whisky or buttermilk
1 c Raisins or currants (option)	GLAZE
1 1/2 c Buttermilk	2 ts Irish Whisky
1/2 c Honey, liquid	2 ts Milk

Instructions for Soda Bread (irish Whisky Soda Bread)

BREAD: In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; stir just until no dry spots remain. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.) Divide dough in half and shape each half into an 8 inch (20 cm) round. Place in two greased 8 inch (1.2 L) round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf.

GLAZE: In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350 degrees F (180C) oven for 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip

Main Ingredient: GrainsCuisine: Irish

Ingredient Insight - look inside this recipe

Baking soda

Butter

Buttermilk

Flour

Honey

Milk

Raisins

Salt

Quick Bake Grains Milk Raisin Butter Breads Alcohol Whisky AP flour Baking Soda Raisins Currants Buttermilk Honey Salt Bread Irish

for flavor and categorization

[I made edits to this recipe.]

sgrishka
on May 30 2008 11:00PM

A traditional Irish soda bread that's slightly sweet, slightly tangy, and best served warm with lots of butter. I've made it several times now and I find it to be extremely easy and delicious. For softer, plumper raisins I soaked them in additional Irish whiskey for about 15 minutes then drain and pat them dry prior to adding to the dough. I've also made it both with and without the glaze with equally delicious results.

sgrishka
on May 30 2008 10:47PM

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