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.
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.
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.
Time 45m Yield 10 Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet or an 8- or 9-inch cake pan with cooking spray. Sift whole wheat flour, all-purpose flour, salt, baking soda, and baking powder together until well combined. Add enough buttermilk to make a soft dough that’s firm enough to hold its shape. Knead on a lightly floured surface until dough is smooth and velvety, 2 to 3 minutes. It will seem very crumbly for a while until everything gets incorporated. Form into a round loaf and place on the prepared cookie sheet. Cut a cross on the top of the loaf with a very sharp, floured knife. (The cross is a characteristic of soda bread.) Bake in the preheated oven until loaf is browned and sounds hollow when you tap on it, 35 to 40 minutes. Remove to a wire cooling rack to cool completely.
Time 40m Yield 8 serving(s) Number Of Ingredients 9 Steps:
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 1/2 in deep in each loaf. GLAZE: In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F (180C) 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.
Time 1h25m Yield 10 Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a heavy pan. Mix flour, sugar, raisins, caraway seeds, baking powder, baking soda, and salt in a large bowl. Add eggs, buttermilk, and milk to the flour mixture; stir until evenly incorporated. Transfer dough to the prepared pan. Bake in preheated oven until when the bread is tapped on top it sounds hollow, about 75 minutes.
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.
Time 1h10m Yield 20 Number Of Ingredients 8 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans. Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans. Bake loaves at 325 degrees F (165 degrees C) for 1 hour.
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!
Time 1h45m Yield 16 Number Of Ingredients 13 Steps:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or silicone baking mat. Whisk all-purpose flour, whole wheat flour, oats, baking soda, baking powder, and salt together in a bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse meal. Beat buttermilk, egg, honey, and orange zest together in a bowl. Pour buttermilk mixture, currants, and raisins into flour mixture; stir with a wooden spoon until a wet, sticky dough comes together. Turn dough out onto a well-floured work surface; press dough together into a soft ball of dough and cut into 2 pieces. Form each half into a smooth, round loaf. Transfer to prepared baking sheet and let rest for 15 minutes. Cut a 1/2-inch deep “X” into the top of each loaf with a serrated knife. Bake in the preheated oven until golden brown and fragrant, about 45 minutes. Transfer loaves to a wire rack to cool completely before slicing.
