As we prepare for a day of feasting and green beer, may I suggest you sop up some of that liquid bread with the real thing?
Easy and delicious, my two favorite words when it comes to cooking, are perfect descriptors for this bread. One bowl, no kneading, minimal cooking time, no lie.
I looked through a lot, I mean a lot, of recipes to come up with the best ingredients for the perfect soda bread. Truth be told, only one recipe had everything I was looking for, except booze, and it comes from McCormick’s.
The sweetness of the cinnamon and raisins are beautifully paired with caraway and normal bready goodness. I used the baking raisins from Sun-Maid, and I definitely noticed a difference in their gooeyness.
The recipes calls for a cook time of 45 to 50 minutes, but mine was absolutely perfect at 38-40.
It goes without saying, but man does this stuff taste amazing with Kerrygold Irish Butter slathered on top.
I’m fairly certain I could subsist solely on cheese, beer, and bread and butter. It’s the simple things.
Irish Soda Bread with Whiskey Glaze
2 1/2 cups flour
1/2 cup sugar
2 teaspoons caraway seeds
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup raisins or currants
1 1/4 cups buttermilk
1/2 teaspoon pure vanilla extract
2 teaspoons milk
2 teaspoons Irish whiskey, I used Jameson
Preheat oven to 350°F. Lightly grease 9-inch round cake pan.
Mix flour, sugar, caraway seed, baking powder, baking soda, cinnamon and salt in large bowl. Stir in raisins. Mix buttermilk, eggs and vanilla in medium bowl; stir into dry ingredients. Spread in prepared pan.
Combine milk and whiskey in a small bowl.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Five minutes before bread is done, brush with whiskey glaze. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely on wire rack.