Description
A twist on the classic Irish soda bread with caraway seeds, dried currants and Irish Whiskey. You’ll never go back.Â
Ingredients
Scale
- 4 Cups Unbleached Flour
- 1 Tbsp Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Sea salt
- 4 Tbsp cold, unsalted butter, cut into pieces
- 1 1/2 teaspoons Caraway seeds
- 1 cup Dried currants
- 2 teaspoons Finely grated orange zest
- 1/3 Cup Honey
- 1 1/2 Cups Buttermilk
- 1/4 Cup Irish whiskey
- Flour for kneading
Instructions
- Preheat an oven to 350° F.
- Soak the currants in a small bowl with the whiskey.
- In the bowl of an electric mixer with the paddle attachment, combine the flour, baking powder, baking soda and salt. Mix on low speed until incorporated, then raise the speed to medium and add the butter, a piece or two at a time, until all of the butter has been incorporated and the mixture is crumbly. This will take 4-5 minutes.
- Add the buttermilk, caraway seeds, honey, orange zest, currants and whiskey. Mix until just combined.
- Turn the dough out onto a floured work surface and knead a few times to a round loaf shape and transfer it to a baking sheet lined with parchment paper.
- Make a cross hatch design on top of the loaf with a knife and sprinkle with a bit of flour.
- Bake for about 45 minutes, or until the loaf is set and sounds hollow when tapped on the bottom.
- Cool the bread on a wire rack.
