Soda Bread Irish Whiskey Soda Recipes

IRISH SODA BREAD AND WHISKEY BUTTER

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.

REAL TRADITIONAL IRISH SODA BREAD

Steps:

• Heat a heavy skillet, griddle, or cast-iron frying pan over medium-low heat.
• Stir the flour and salt together in a bowl, and sift in the baking soda. Make a well in the center of the flour mixture, and pour in the buttermilk. Stir the mixture quickly together into a dough, and turn out onto a floured work surface. Knead the dough a few times, just until it comes together. Gently form the dough into a flattened, round cake about 1/2 inch thick, and cut the round into quarters with a floured knife.
• Sprinkle a little bit of flour into the bottom of the hot skillet, and cook the wedges 6 to 8 minutes per side, until golden brown.

AMAZINGLY EASY IRISH SODA BREAD

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.

MOIST IRISH SODA BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add raisins. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; gently knead 6-8 times., Place on an ungreased baking sheet; pat into a 7-in. round loaf. Using a sharp knife, cut a 1-in. cross about 1/4 in. deep on top of the loaf. Bake at 375° for 40-45 minutes or until golden brown. Cool on a wire rack.

SODA BREAD SCONES WITH IRISH WHISKEY BUTTER RECIPE BY TASTY

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!

BEST IRISH SODA BREAD

Steps:

• Preheat oven to 375°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbly. In a small bowl, whisk eggs and buttermilk; stir into flour mixture just until moistened. Fold in raisins. Turn onto a lightly floured surface; gently knead 5-6 times., Divide dough in half; shape each portion into a round loaf. Place 6 in. apart on a greased baking sheet. , Bake until golden brown, 30-35 minutes. Transfer to a wire rack to cool.

NANA'S IRISH SODA BREAD WITH WHISKEY SOAKED RAISINS

Steps:

• Preheat the oven to 350°F.
• In a small saucepan or in the microwave, bring the whiskey and honey to a boil and add the raisins or currants. Cover and off the heat. Set aside and let steep.
• Butter a round 1 1/2 to 2 quart baking dish, set aside.
• Add the flour, sugar, baking soda, baking powder and salt together in a large bowl; use a wire whisk to combine.
• In a small bowl, beat the eggs and stir in the sour cream, mixing well to combine.
• Add the egg mixture to the flour mixture, stir well with a wooden spoon (batter will be thick).
• Stir in the whiskey-soaked raisins or currants (along with the whiskey-honey they were steeped in); blend well.
• Turn batter into the prepared baking dish.
• Dust the top with flour and pat the batter evenly in the pan with your hands.
• Use a sharp knife to make a cross on the top.
• Bake for 50 minutes in preheated 350 F oven.
• Remove to a rack and let cool for 10 minutes, then turn out onto a serving dish. Cut into wedges and serve warm with real butter.

CLASSIC IRISH SODA BREAD

Steps:

• Preheat oven to 375°. Whisk together first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together 1 egg and buttermilk. Add to flour mixture; stir just until moistened. Stir in raisins., Turn onto a lightly floured surface; knead gently 6-8 times. Shape into a 6-1/2-in. round loaf; place on a greased baking sheet. Using a sharp knife, make a shallow cross in top of loaf. Whisk remaining egg; brush over top., Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack. Serve warm.

IRISH SODA BREAD (BREAD MACHINE)

Steps:

• Combine according to your manufacturer's directions.
• Success Hints: Golden raisins give this bread its light flavor and look.
• Dark raisins may be subsituted but will make a darker, slightly heavier loaf.
• The sugar in the raisins creates a darker crust; use your machine's"light crust setting" if it has one.
• Dried butter milk can generally be found in the baking goods section of your supermarket.
• If you can't find buttermilk, regular dried milk can be substituted.
• If using delayed time bake, place raisins atop dry ingredients away from liquid.
• This recipe can be made using the regular, rapid and delayed time bake cycles.

IRISH WHISKEY SODA BREAD WITH IRISH WHISKEY BUTTER

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 WHISKEY SODA BREAD

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.