Ready in 55 minutes; part of Refined Sugar-Free collection
Try this Soda Bread (Irish Whiskey Soda Bread) recipe, or contribute your own.
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
mariannebonannomeyer 3m agoThis came out great
Jantipa 1y agoIt very easy to make and I very happy thanks
Nikkilynn747 3y ago
paulcardenas 3y agoEasy, fantastic!! Forgot to add the raisins so I will be trying it again with them!! Highly recommend!
Loshebo 5y agoWe made this bread tonight. The smell of it cooking is divine. We loved it....especially with some butter and bitter orange marmalade on it. I'll post the picture of mine....not as pretty as yours though. Thanks for the recipe!
rpms111 5y agoVery simple to make. I did not use whiskey, didn't have any. Also did not do the glaze. This was very good!
sgrishka 8y ago[I made edits to this recipe.]
sgrishka 8y agoA 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.