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.
- 1 c Jameson Irish whiskey
- 1 c raisins
- 1 c all-purpose flour
- 1 c whole wheat flour
- 1 tsp baking soda
- ¾ tsp salt
- 4 tbl unsalted butter
- ¾ cup
- 1 tbs buttermilk
- For the JAMESON Butter:
- 3 tbl Jameson Irish whiskey (reserved from soaking the raisins)
- 9 tbs unsalted butter, softened
- 1 tbl sugar
- 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.
Ingredients
- 1 c Jameson Irish whiskey
- 1 c raisins
- 1 c all-purpose flour
- 1 c whole wheat flour
- 1 tsp baking soda
- ¾ tsp salt
- 4 tbl unsalted butter
- ¾ cup
- 1 tbs buttermilk
- For the JAMESON Butter:
- 3 tbl Jameson Irish whiskey (reserved from soaking the raisins)
- 9 tbs unsalted butter, softened
- 1 tbl sugar
How To Make
- 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.
Learn More About Our Jameson Irish Whiskey
