Irish Whiskey Soda Bread
(8 servings)
BREAD:
4 c Flour, all purpose
1 ts Salt
1 ts Baking Soda
1/4 c Butter, chilled
1 c Raisins or currants (option)
1/2 c Honey, liquid
1/4 c Irish Whisky or buttermilk
GLAZE:
2 tsp Irish Whisky
2 tsp milk
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.
(8 servings)
BREAD:
4 c Flour, all purpose
1 ts Salt
1 ts Baking Soda
1/4 c Butter, chilled
1 c Raisins or currants (option)
1/2 c Honey, liquid
1/4 c Irish Whisky or buttermilk
GLAZE:
2 tsp Irish Whisky
2 tsp milk
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.
MsgID: 3114319
Shared by: Gladys/PR
In reply to: Recipe: Letter I Recipes (34)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Letter I Recipes (34)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (34)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Muffins, Quick Breads
Breads - Muffins, Quick Breads
- Peanut Butter Banana Bran Muffins (using whole wheat flour and honey)
- Pumpkin Bread (using butter and pecans)
- Bran-Flax Muffins (using carrot, apple, raisins and nuts)
- Apple Muffins (2 recipes using apple pie filling, one using cake mix)
- Almond Crunch Tea Bread (with almond streusel, Bundt pan)
- Date Nut Bread like Crosse and Blackwell
- Friendly Fiber Muffins (using Kashi cereal, egg whites, bananas, applesauce)
- Lemon-Poppy Seed Quick Bread with Lemon Glaze and Variations
- Lowfat Peach Blueberry Muffin Recipes - 2
- Maple Sweet Potato Muffins (with nuts and raisins, using oil)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute