IRISH WHISKEY SODA BREAD
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
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
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
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
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
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
IRISH SODA BREAD
For quick and easy bread, make Ina Garten's Irish Soda Bread recipe from Barefoot Contessa on Food Network � just mix, knead and bake.
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
- Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
- With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
- Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
- Cool on a baking rack. Serve warm or at room temperature.
THE BEST IRISH SODA BREAD
We prefer the slightly sweet American version of this classic Irish quick bread, so we added dried currants and a small amount of sugar. Buttermilk and baking soda give the loaf plenty of lift and butter gives it a moist crumb.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line an 8-inch round cake pan with a large sheet of parchment paper, pressing it into the edges of the pan and leaving an overhang on 2 sides (the extra parchment will help you unmold the loaf later).
- Whisk the flour, sugar, baking soda and salt together in a large bowl. Add the butter cubes to the flour mixture and toss to combine. Use a pastry blender or your fingertips to cut or rub the butter into the flour until the mixture resembles coarse meal. Stir in the currants and caraway seeds.
- Whisk the buttermilk and egg together in a separate bowl or liquid measuring cup. Make a well in the center of the dry ingredients and pour the buttermilk mixture into the center. Use a wooden spoon or rubber spatula to stir the mixture until it starts to come together in a shaggy mass.
- Lightly dust a work surface with flour. Turn the dough mixture out onto the floured surface and knead a few times to bring it together. Shape it into a domed disk. Place the dough into the prepared cake pan and cut a cross about 1/2-inch deep into the surface of the dough with a sharp knife. Bake until the top is puffed and lightly browned and a cake tester comes out clean, 60 to 75 minutes. Remove from the oven and use the parchment overhang to lift the bread from the pan. Place on a wire rack to cool completely. Serve with good Irish butter.
BEST IRISH SODA BREAD
This recipe is similar to the one passed down through generations of my Irish family. I rarely touch a mixer because kneading by hand makes the bread taste so good.-Kerry McCormack, Marietta, GA
Provided by Taste of Home
Time 1h
Yield 2 loaves (8 slices each).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 255 calories, Fat 12g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 343mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.
SODA BREAD SCONES WITH IRISH WHISKEY BUTTER RECIPE BY TASTY
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
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
NANA'S IRISH SODA BREAD WITH WHISKEY SOAKED RAISINS
Our family favorite Irish soda bread recipe! Cut into wedges and serve warm with fresh butter as a traditional side to hearty Irish fare such as Stew, Cottage or Shepherd's Pie, or Corned Beef Dinner. Also a tasty tea-time snack served with butter and a dab of marmalade or a drizzle of honey, or with a slice of smoked salmon. Enjoy!
Provided by BecR2400
Categories Quick Breads
Time 1h10m
Yield 1 round loaf Irish Soda Bread
Number Of Ingredients 10
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.
IRISH SODA BREAD (BREAD MACHINE)
This version of Irish Soda Bread combines the sweetness of raisins and the richness of caraway with the lightness of a bread. The result is an inviting loaf equally at home in soft slices on your table or fresh from the toaster for a winning breakfast! From Electric Bread.
Provided by Bev I Am
Categories Yeast Breads
Time 2h10m
Yield 1 1/2 pound loaf
Number Of Ingredients 10
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.
TRADITIONAL IRISH SODA BREAD
This makes a fairly dense, rustic (ugly, even) loaf of bread that is tasty and not sweet. It is crusty and rough on the outside, chewy inside. Nummy hot with lots of butter! Note: sometimes (depending on humidity etc) it takes a bit more than the 1 1/2 cups of buttermilk--just keep adding a little bit at a time until it all holds together as stated in the recipe.
Provided by Halcyon Eve
Categories Quick Breads
Time 1h
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 425 degrees F. Brush a baking sheet with melted butter or spray with non-stick spray.
- Combine dry ingredients in a deep bowl. Gradually stir in 1 cup buttermilk, beating constantly, until dough is firm enough to be gathered into a ball. If dough crumbles, add up to 1/2 cup more buttermilk, 1 tbsp at a time, until it holds together.
- Place on a lightly floured board and pat into an 8-inch flattened round loaf.
- Place loaf on baking sheet and slash a 1/2-inch deep "X" into the top of the dough with a small, sharp knife.
- Bake at 425 degrees F for about 45 minutes, or until the top is golden.
- Serve hot.
Nutrition Facts : Calories 239.8, Fat 0.9, SaturatedFat 0.3, Cholesterol 1.2, Sodium 481.4, Carbohydrate 49.2, Fiber 1.7, Sugar 1.6, Protein 7.5
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