Irish Whiskey Soda Bread
Celebrate St. Patrick’s Day with Irish Whiskey Soda Bread. Currants and caraway seed are soaked in Irish Whiskey for a soda bread you’ll want to sink your teeth into.
Servings: 1 loaf
Ingredients
- 1 cup raisins or currants
- 1 1 /2 teaspoon caraway seed
- 4 tablespoon Irish whiskey
- 4 cups all-purpose flour
- 4 tablespoons white sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1 cup buttermilk
- 1 large egg
- 1/4 cup butter melted (or less)
- 1/4 cup buttermilk
Instructions
- Preheat oven to 375 degrees F. Lightly grease a large baking sheet or line with parchment.
- Mix the raisins/currants with the caraway seeds and whiskey and let soak for 15 minutes.
- In a large bowl, mix together flour, sugar, baking soda, baking powder, salt. Work in butter until it resembles coarse meal.
- Spoon the raisin-whiskey mixture through the flour mixture. 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.