Irish Whiskey Soda Bread With Irish Whiskey Butter Recipes

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IRISH WHISKEY SODA BREAD



Irish Whiskey Soda Bread image

I got this recipe from my friend Sue - it is the best Irish Soda Bread I have tasted and this is now my go to recipe! Great as an accompaniment to soups or stews. Very easy to make - serve warm with lots of butter!

Provided by Steph in Ottawa

Categories     Quick Breads

Time 50m

Yield 2 Loaves, 8-12 serving(s)

Number Of Ingredients 9

4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup butter, chilled and cut in small cubes
1 1/2 cups buttermilk
1/4 cup liquid honey
1/4 cup Irish whiskey or 1/4 cup buttermilk
2 teaspoons Irish whiskey
2 teaspoons milk

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.

IRISH WHISKEY SODA BREAD WITH IRISH WHISKEY BUTTER



Irish Whiskey Soda Bread with Irish Whiskey Butter image

A delicious soda bread served with whiskey butter

Provided by Michelle

Categories     Bread

Time 1h30m

Number Of Ingredients 11

1 cup raisins
1 cup Irish whiskey
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
¾ teaspoon salt
4 tablespoons unsalted butter
¾ cup + 1 tablespoon buttermilk
9 tablespoons unsalted butter (softened)
3 tablespoons Irish whiskey (reserved from soaking the raisins)
1 tablespoon granulated sugar

Steps:

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
  • Combine the raisins and whiskey in a small saucepan. Place over medium heat and bring to a simmer. Once it reaches a simmer, remove from heat, cover, and steep for at least 1 hour. When finished, drain the raisins and reserve the whiskey to use in the whiskey butter.
  • In a large bowl, whisk together the flours, baking soda, and salt. Use a pastry blender or your finger tips to blend the butter into the flour mixture until coarse crumbs are formed. Most of the butter should be about the size of small peas, with a few larger pieces throughout. Stir in the whiskey-soaked raisins. With a wooden spoon, stir in the buttermilk just until the dry ingredients are moistened and the dough comes together.
  • Turn the dough out onto a lightly floured counter and knead lightly until the dough is smooth, but still slightly sticky. Use as little extra flour as necessary to knead the dough.
  • Pat the dough into a 6-inch circle. Place the dough circle onto the prepared baking sheet and score the top of the dough ½-inch deep to form a cross.
  • Bake for 30 minutes, or until an instant-read thermometer reads 190 degrees F in the center of the loaf. Remove to a cooling rack. If you plan to serve the bread warm, you can cover it with a towel to keep it warm. Any leftover bread can be wrapped in plastic wrap and stored at room temperature for up to 3 days.
  • While the bread bakes, prepare the Irish Whiskey Butter. Microwave the whiskey and sugar together for 20 seconds, and then allow to cool to room temperature. Place the softened butter in a medium bowl, and beat in the whiskey mixture a little at a time, until completely incorporated. You can place the butter in an airtight container or wrap into a log with plastic wrap and store in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 288 kcal, Carbohydrate 26 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 34 mg, Sodium 257 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

IRISH WHISKEY SODA BREAD WITH IRISH WHISKEY BUTTER



Irish Whiskey Soda Bread With Irish Whiskey Butter image

Moist hearty round loaf with whisky soaked raisins. Goes together quickly and is baked immediately after mixing. Break off pieces at the table and spread with Irish Whiskey butter. Authentic Irish Soda Bread submitted for Zaar III British/Ireland Tour.

Provided by Pastryismybiz

Categories     Quick Breads

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

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

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.

IRISH SODA BREAD AND WHISKEY BUTTER



Irish Soda Bread and Whiskey Butter image

An old family recipe that gets rave reviews!

Provided by Kerri Klein

Categories     Bread     Quick Bread Recipes     Irish Soda Bread Recipes

Time 9h25m

Yield 12

Number Of Ingredients 12

1 cup raisins
½ cup whiskey
3 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1 tablespoon grated orange peel
1 tablespoon caraway seeds
1 ⅓ cups buttermilk
¼ cup butter, melted
½ cup butter at room temperature

Steps:

  • Place raisins in a small bowl; pour in whiskey and allow to soak overnight.
  • The next day, drain raisins and reserve the leftover whiskey.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 2-quart casserole dish.
  • Whisk together flour, sugar, baking powder, salt, and baking soda in a large bowl.
  • Stir drained raisins, orange peel, and caraway seeds into dry ingredients.
  • Beat in buttermilk and 1/4 cup melted butter to make a thick batter.
  • Transfer batter to prepared casserole dish.
  • Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
  • Beat 1/2 cup butter in a bowl until fluffy; beat in reserved whiskey, 1 teaspoon at a time, to taste. Serve with soda bread.

Nutrition Facts : Calories 321.4 calories, Carbohydrate 43.8 g, Cholesterol 31.6 mg, Fat 12.2 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 7.5 g, Sodium 480.5 mg, Sugar 16.9 g

SODA BREAD SCONES WITH IRISH WHISKEY BUTTER RECIPE BY TASTY



Soda Bread Scones With Irish Whiskey Butter Recipe by Tasty image

Here's what you need: irish whiskey, golden raisin, all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, fine sea salt, unsalted butter, buttermilk, caraway seed, flaky sea salt, unsalted butter, irish whiskey, flaky sea salt

Provided by Chris Salicrup

Categories     Breakfast

Yield 8 scones

Number Of Ingredients 15

⅓ cup irish whiskey
½ cup golden raisin
2 cups all-purpose flour
¾ cup whole wheat flour
3 tablespoons granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda, scant
1 ¼ teaspoons fine sea salt
8 tablespoons unsalted butter, cold, cut into 1/2 inch (1 cm) cubes
¾ cup buttermilk, plus more for brushing
2 teaspoons caraway seed, divided
flaky sea salt, for sprinkling
4 tablespoons unsalted butter, room temperature
1 tablespoon irish whiskey, leftover from soaking raisins
1 teaspoon flaky sea salt

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!

Nutrition Facts : Calories 404 calories, Carbohydrate 48 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, Sugar 9 grams

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