Bread Machine Irish Whisky Soda Bread

All the rustic charm of Irish soda bread, with a nip of whiskey and the convenience of a bread machine doing the work. There is no kneading and no yeast to coax along, just measure everything in, press start, and walk away.

Soda bread rises on baking soda rather than yeast, which makes it a quick bread with a dense, tender crumb that comes together in a single cycle. The whiskey lends a gentle warmth and helps plump the raisins, scattering sweet, boozy pockets through every slice. Chilled butter keeps the texture soft and short.

It is the kind of loaf made for St. Patrick’s Day, but it earns a spot any time you want fresh bread with minimal effort, sliced thick and spread with good butter alongside a cup of tea.

Kitchen Tips

• Add the chilled butter in small pieces so the machine works it evenly into the flour.
• Soda bread is best the day it is made, since it firms up fast; freeze any extra slices to keep them fresh.
• Let the loaf cool before slicing, or the warm crumb tears and gums up.
• Toss the raisins with a little of the flour so they spread through the dough instead of sinking.

Variations

• Soak the raisins in the whiskey first for an even boozier, plumper bite.
• Swap the raisins for currants, dried cranberries, or chopped dates.
• Stir in caraway seeds for a more traditional Irish soda bread flavor.