Irish Whiskey Soda Bread
Submitted by Andi
Irish whiskey soda bread with honey and raisins, brushed with a whiskey-milk glaze before baking. No yeast needed. The whiskey adds warm depth to a traditional buttermilk soda bread base.
YIELD
8 servingsPREP
25 minCOOK
40 minREADY
75 minThis soda bread takes the traditional Irish recipe and gives it a proper splash of whiskey, both in the dough and in the glaze. The whiskey doesn’t make it boozy; most of the alcohol bakes off, leaving behind a warm, slightly sweet depth that pairs beautifully with the honey and buttermilk.
Cutting cold butter into the flour creates those coarse, crumbly bits that give soda bread its characteristic tender texture. The kneading window is tight: one minute, no more. Too much handling activates the gluten and you’ll end up with a tough loaf instead of a crumbly, soft one. Too little and the bread won’t rise properly.
The cross cut into the top of each round isn’t just decorative. It lets heat penetrate the center of the thick loaf so it bakes evenly throughout. Tap the bottom when you think it’s done. A hollow sound means it’s ready.
Chef Tips
- Keep the butter cold. Warm butter melts into the flour instead of staying in distinct pieces, and you lose that flaky, tender quality.
- Stir the wet ingredients into the dry just until no dry spots remain. Overmixing is the most common mistake with soda bread.
- The dough will be shaggy and a bit sticky. That’s correct. Don’t add extra flour on the work surface or the bread dries out.
- These loaves are best eaten the day they’re baked. Soda bread stales quickly, so slice and freeze any leftovers.
Variations
- Swap raisins for dried cranberries or chopped dried apricots for a different fruity note.
- Skip the whiskey and use all buttermilk for a classic, alcohol-free version.
- Add caraway seeds to the dough for a savory Irish-American style loaf.
Ingredients
Directions
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 ½ inch deep in each loaf.
GLAZE: In small bowl, combine whisky and milk.
Brush loaves with glaze.
Bake in 350℉ (180℃) F 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.
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