Irish Whiskey Soda Bread Recipes

Steps:

• In a small saucepan over medium heat, bring the whiskey to a simmer. Turn off the heat, add the raisins, and set aside for at least 15 minutes to allow the raisins to plump.
• Drain and reserve the raisins and whiskey separately.
• Preheat the oven to 400°F (200˚C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and fine sea salt.
• Add the butter and use your hands to pinch together the butter and flour mixture until coarse crumbs form.
• Add the buttermilk to the mixture and mix just until a dough begins to form. Add the whiskey-soaked raisins and 1½ teaspoons of caraway seeds. Mix just to combine.
• Shape the dough into a 7-inch (18 cm) round. Use a pastry brush to brush the top of the round with buttermilk. Sprinkle with the remaining ½ teaspoon caraway seeds and flaky salt
• Cut the dough into 8 triangles and transfer to the parchment-lined baking sheet, spacing the scones 2 inches (5 cm) apart. Bake until golden, 20 to 25 minutes.
• While the scones bake, make the whiskey butter: In a medium bowl, add the reserved whiskey to the butter, a little at a time, mixing after each addition until fully combined. Stir in the salt.
• Serve the scones warm or at room temperature with the whiskey butter alongside.
• Enjoy!

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
• In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
• Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Steps:

• Preheat oven to 350ºF.
• Line a cookie sheet with parchment paper, or lightly grease.
• Combine flour, salt and baking soda in a bowl.
• With a pastry blender, cut in butter until mixture resembles coarse crumbs.
• In a small bowl or 2 cup measure, mix buttermilk, honey & whiskey.
• Add all at once to dry mixture and stir just until no dry spots remain.
• Turn onto lightly floured surface and knead for 1 minute (too much will toughen and too little will inhibit rising).
• Divide dough in half and shape into round loaves.
• Place on cookie sheet. With a floured knife cut a cross 1/2 inch deep in each loaf.
• In small cup, combine whiskey and milk.
• Brush loaves with glaze.
• Bake for 35-40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans and let cool on wire racks.
• Cut into wedges or slices and serve warm.

Steps:

• 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.

Steps:

• 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.

Steps:

• Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.
• Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn't ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
• Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices - or simply slice across. Eat very fresh.

Steps:

• Heat oven to 450 degrees. In a large bowl, sift together the flour, salt and baking soda. Make a well in the center and pour in the milk. Using your hand, mix in the flour from the sides of the bowl. The dough should be soft but not wet and sticky.
• Turn the dough out onto a well-floured work surface. Wash and dry your hands. Knead the dough lightly for a few seconds, then pat the dough into a round about 1 1/2 inches thick. Place it on a buttered baking sheet and using a sharp knife, cut a deep cross in the center of the dough reaching out all the way to the sides.
• Bake for 15 minutes, then reduce the oven temperature to 400 degrees, and continue to bake until the top is golden brown and the bottom of the bread sounds hollow when tapped, about 30 minutes longer. Serve warm.