Irish Soda Bread And Whiskey Butter Recipes

IRISH WHISKEY SODA BREAD WITH IRISH WHISKEY BUTTER

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
• Combine the raisins and whiskey in a small saucepan. Place over medium heat and bring to a simmer. Once it reaches a simmer, remove from heat, cover, and steep for at least 1 hour. When finished, drain the raisins and reserve the whiskey to use in the whiskey butter.
• In a large bowl, whisk together the flours, baking soda, and salt. Use a pastry blender or your finger tips to blend the butter into the flour mixture until coarse crumbs are formed. Most of the butter should be about the size of small peas, with a few larger pieces throughout. Stir in the whiskey-soaked raisins. With a wooden spoon, stir in the buttermilk just until the dry ingredients are moistened and the dough comes together.
• Turn the dough out onto a lightly floured counter and knead lightly until the dough is smooth, but still slightly sticky. Use as little extra flour as necessary to knead the dough.
• Pat the dough into a 6-inch circle. Place the dough circle onto the prepared baking sheet and score the top of the dough ½-inch deep to form a cross.
• Bake for 30 minutes, or until an instant-read thermometer reads 190 degrees F in the center of the loaf. Remove to a cooling rack. If you plan to serve the bread warm, you can cover it with a towel to keep it warm. Any leftover bread can be wrapped in plastic wrap and stored at room temperature for up to 3 days.
• While the bread bakes, prepare the Irish Whiskey Butter. Microwave the whiskey and sugar together for 20 seconds, and then allow to cool to room temperature. Place the softened butter in a medium bowl, and beat in the whiskey mixture a little at a time, until completely incorporated. You can place the butter in an airtight container or wrap into a log with plastic wrap and store in the refrigerator for up to 2 weeks.

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.

SODA BREAD SCONES WITH IRISH WHISKEY BUTTER RECIPE BY TASTY

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!

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.

IRISH WHISKEY SODA BREAD

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.