Top Review by terri.hurbis
Mine was not a pretty sight when it came out of the oven, so I was a tad nervous that it would not taste good. It was awesome! I couldn't stop eating it! I actually did have to add more buttermilk than it called for. (Did anyone else need more liquid?) Overall, this was a huge hit!
- 4 cups flour, all purpose
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1⁄4 cup butter, chilled
- 1 cup raisins (optional) or 1 cup currants (optional)
- 1⁄2 cup honey, liquid
- 1⁄4 cup Irish whiskey or 1⁄4 cup buttermilk
- 2 teaspoons Irish whiskey
- 2 teaspoons milk
Directions See How It's Made
- 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 in (20 cm) round.
- Place in two greased 8 in (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 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms.
- Remove from pans; let cool on wire racks.
- Cut into wedges.