Irish Whiskey Soda Bread

Irish Whiskey Soda Bread

I’m more of a Scotch man myself, but there’s no doubt the Irish know a thing or two about the drink. Of course, you can make this with either, but it’s good to follow the old ways.

  • 100g (3 ½ oz) raisins
  • 4 tbsp butter, softened
  • 150g (5 oz) plain flour
  • 150g (5 oz) whole wheat flour
  • 3 tbsp sugar
  • 1 tsp baking soda
  • ¾ tsp salt
  • 180ml (1/3 pint) buttermilk
  • 250ml (½ pint) Irish whiskey
  1. Preheat oven to 190C/375F/Gas Mark 5. Soak the raisins in the whiskey for at least half an hour, then drain and save the whiskey. In a large bowl, stir together the flour, sugar, baking soda and salt. Rub the butter into the mixture with your fingers until it resembles coarse crumbs, then stir in the raisins. With a wooden spoon, stir in buttermilk until the mixture moistens and sticks together. Knead the dough until smooth but still a bit sticky, then pat into a round about 15cm (6 inches) across and 5cm (2 inches) high. Score a deep cross into the top of the loaf, 1cm (½ inch) deep then bake on the middle shelf for 30 minutes. Best served warm.

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