Irish Whiskey Soda Bread With Irish Whiskey Butter
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 cup raisins
- 1 cup Irish whiskey (option -- can substitute with hot water)
- 4 tablespoons unsalted butter, cold
- 1 cup flour, allpurpose
- 1 cup whole wheat flour
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 3⁄4 teaspoon salt
- 3⁄4 cup buttermilk, plus
- 1 tablespoon buttermilk
directions
- Preheat oven to 375. Oven shelf should be just below the center of oven.
- Grease baking sheet, or use silpat liner, or greased parchment paper.Makes a 7" by 3" high round of bread.
- Soak the raisins in whiskey or water for 30 minutes. If using whiskey, drain and reserve the whiskey.You will have about 3 tblsp left.
- Cut the butter into small slices so that it begins to soften.
- In a large bowl, stir together the flours,sugar,baking soda,and salt.
- With fingertips rub in the butter until the mixture resembles coarse crumbs.
- Stir in the raisins.
- With a wooden spoon,stir in the buttermilk just until the dry ingredients are moistened and the dough comes together.
- Empty dough onto counter and knead it lightly about 8 times until smooth but still a little sticky. If it sticks to the counter,use a bench scraper to gather it together. Avoid adding extra flour. Flour hands if absolutely necessary.
- Pat out dough into a 6 inch round and about 1 & 3/4 inches high. If it sticks flour it lightly at this stage.
- Place on baking sheet and score top 1/2" deep from top to bottom and side to side forming a cross.
- Bake the bread for 30 minutes or until an instant read thermometer reads 190 degrees in the middle of loaf.
- Remove from oven and cool on rack covered with towel. Keep warm to serve.
- Irish Whiskey Butter.
- 3 tblsp whiskey.
- 1 tblsp sugar.
- 9 tblsp unsalted butter softened.
- Microwave whiskey and sugar until hot, about 20 seconds. Cool.
- Stir whiskey sugar mixture into softened butter until incorporated. It will be a.
- caramel brown color.
- Store at cool room temp up to 2 days, refrigerated up to 2 weeks.
- This bread freezes well up to 1 month. Reheat at a 300 degree oven for 20 to 30 minutes.
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RECIPE SUBMITTED BY
Training culinary:2 years culinary school Houston Community College (downtwn branch highly recommend) French pastry and artisan breads. I am immersed in family, spouse and everything homeside. it is now my time having retired, to do all the fun things I couldn't do while working. I believe life is most bountiful when we serve others. I also believe the best cooks are those who cook and bake with a love of making people happy. I especially enjoy sending cookies to our soldiers in Iraq. It is a joy to read their letters and emails of appreciation for a taste of home. I also love sewing, upholstery, gardening,church activities and remodeling take up the time not spent with family. I hope I can be as helpful to the cooks on Recipezaar as they have been helpful to me. When time permits I love to test and review recipes on this site that appeal to me. I am also a believer in power naps.