Irish Soda Bread And Whiskey Butter Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
• In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
• Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Stir together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Using a pastry cutter, cut the butter gently into the flour mixture until well combined, and stir in the raisins. In another bowl, whisk the buttermilk and eggs together; lightly beat the buttermilk mixture into the flour mixture. Place the dough into the prepared cake pan.
• Bake in the preheated oven until the bread has risen and the top is golden brown, 45 minutes to 1 hour. A knife inserted into the center of the bread should come out clean. Cool the bread in the pan on a wire rack for 10 minutes before removing. Serve warm.

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.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.
• Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
• Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

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!

Steps:

• Preheat oven to 375°. Whisk together first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together 1 egg and buttermilk. Add to flour mixture; stir just until moistened. Stir in raisins., Turn onto a lightly floured surface; knead gently 6-8 times. Shape into a 6-1/2-in. round loaf; place on a greased baking sheet. Using a sharp knife, make a shallow cross in top of loaf. Whisk remaining egg; brush over top., Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack. Serve warm.

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.