When I was flipping through this years soda bread contenders, I came across the Bread Bible recipe and my jaw dropped open as I read it. She had me at step one in which the raisins are plumped in irish whiskey...GENIUS! How could I not choose this recipe as the one I tested out this year?
The Raisins bathing in Irish Whiskey...don't you want to dive right in there with them?!
I love a baking recipe that comes together in a matter of minutes and involves a bit of kneading, because sometimes you just want/need a super easy week-night baking project thats hands-on. This recipe has a total active time of about 10 minutes and the bread is out of the oven in 30. You mix together the dry ingredients and then crumble the butter into them with your fingers. Stir in the raisins. Then you pour in the buttermilk and stir briefly before turning the dough out onto the counter and kneading it slightly until it comes together. It's important to remember here that dough like this is alot like most people I know. You over-work it and it gets tough and just something you don't want to be anywhere near. So, when you mix it on the counter, just give it a few turns to make sure that most of the flour is incorporated. Mound it into a 6 inch circle and then with a sharp knife cut an "x" in it, as below:
X marks the spot - the dough just before it heads into the oven
Green with envy
This bread is heaven...Slightly sweet with a soft doughy middle and crisp crust. An ideal breakfast anytime of the year, but something special for the St. Pat's holiday. Oh and I loved the raisins in this (this is definitely not going to be the last time I soak raisins in liquor before adding them to a recipe).
This bread toasted with butter...What a Happy St. Patrick's Day indeed! Heres to finding a go-to Irish Soda bread recipe just in time for the holiday. I believe thats what they call the luck of the Irish.
Irish Soda Bread from Bread Bible as printed in St. Petersburg Times
1 cup raisins (I used a little over 4 of the little boxes of sunkist raisins)
1/2 c Irish whiskey
4 tbsp unsalted butter, cold
2 cups all purpose flour
3 tbsp sugar
1 tsp baking soda
3/4 tsp salt
3/4 c + 1 tbsp buttermilk
(1) Combine the raisins and whiskey in a small bowl and cover with plastic wrap and let sit for about 30 minutes (you can let them sit for longer if you want but I found 30 minutes to be plenty for the raisins to get plumped)
(2) Drain the raisins...the recipe in the Times suggests making a whiskey butter which I didn't do b/c I was going to have this for breakfast at work and didn't think it was a good idea! Well I thought it was a good idea but probably not a very productive one.
(3) Preheat the oven to 375
(4) Cut the butter in 8 slices
(5) Stir together the flour, sugar, baking soda, and salt. Mix in the butter with your fingertips until its coarse crumbs (like a pie crust). Stir in the drained raisins. Stir in the buttermilk just until it comes together.
(6) Pour the dough onto the counter and knead together gently to incorporate the flour into the dough. Remember what I said - don't overwork the dough. Gently push it together about 6-8 times.
(7) Shape the dough into a 6-inch round. Place on a baking sheet lined with parchment or a silpat. Make an 'X' with a sharp knife across the top of the dough.
(8) Bake for 30 minutes or until a toothpick comes out clean. Allow to cool for about 30-40 minutes. Rose recommends that the bread be cooled on a wire rack wrapped in a clean cotton kitchen towel.
(9) Slice, spread with butter, enjoy!
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