Irish Soda Bread

Get your lucky day started with a great meal. Check out our selection of Irish-inspired St. Patrick’s Day food recipes.

Preheat oven to 375 F.
Line a baking sheet with parchment paper.
Combine the raisins and Jameson in a small saucepan and bring to a simmer.
Remove from heat, cover, and steep for at least an hour.
When finished, drain raisins and reserve Jameson to use in the butter.
In a large bowl, whisk together the flours, baking soda, and salt.
Use your fingers to blend the butter into the flour mixture until coarse crumbs are formed.
Stir in the Jameson-soaked raisins.
With a wooden spoon, stir in the buttermilk just until the dry ingredients are moistened and the dough comes together.
Place dough onto a lightly floured counter and knead lightly until smooth, but still slightly sticky.
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.
Place on cooling rack.
While the bread bakes, prepare the Jameson Butter.
Microwave the Jameson 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 Jameson mixture a little at a time, until incorporated.

Preheat oven to 375 F.
Line a baking sheet with parchment paper.
Combine the raisins and Jameson in a small saucepan and bring to a simmer.
Remove from heat, cover, and steep for at least an hour.
When finished, drain raisins and reserve Jameson to use in the butter.
In a large bowl, whisk together the flours, baking soda, and salt.
Use your fingers to blend the butter into the flour mixture until coarse crumbs are formed.
Stir in the Jameson-soaked raisins.
With a wooden spoon, stir in the buttermilk just until the dry ingredients are moistened and the dough comes together.
Place dough onto a lightly floured counter and knead lightly until smooth, but still slightly sticky.
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.
Place on cooling rack.
While the bread bakes, prepare the Jameson Butter.
Microwave the Jameson 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 Jameson mixture a little at a time, until incorporated.

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