Irish Soda Bread With Whiskey Soaked Raisins Recipes

IRISH SODA BREAD AND WHISKEY BUTTER

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.

NANA'S IRISH SODA BREAD WITH WHISKEY SOAKED RAISINS

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.

IRISH WHISKEY SODA BREAD WITH IRISH WHISKEY BUTTER

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.