vWhiskey Soda Bread

By Shaylie

Here’s another American version from Michael Jubinsky. This one contains baking powder to help with the leavening and is flavored with Irish whiskey

Ingredients

• 4 cups King Arthur Unbleached All-Purpose Flour
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 4 tablespoons (1/2 stick) butter
• 1-1/2 cups raisins
• 1 teaspoon caraway seeds (optional)
• 1 tablespoon Irish whiskey (or water)
• 2 eggs
• 1 cup buttermilk

Details

Servings 1

Preparation

Step 1

Preheat your oven to 4000F.

Combine and blend thoroughly the flour, sugar, salt, baking powder and soda in a bowl. Cut or rub in with your fingers, the butter until the mixture resembles breadcrumbs.

In another bowl, mix the raisins with the whiskey or water. Blend these and the caraway seeds (if you choose to add them) with the flour mixture.

Beat the eggs and stir all but one tablespoon (reserve in a small bowl) into the buttermilk. Add the wet ingredients to the dry and stir only enough to combine the two.

Place the dough on a lightly floured surface. Knead it 8 to 10 times until it comes together as a whole.

Form the dough into a round ball and place it in a well-greased, 8-inch round cake pan or casserole dish.

Brush the top with the reserved egg. Cut a 4-inch cross in the top of the dough with a sharp, floured knife.

Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove the loaf from the pan and cool on a wire rack. Slice thin and serve with butter and jam.