Irish whiskey soda bread
A traditional soda bread boozed up with some Irish whiskey–can it get better than that?
YIELDS
5
TO
7
Ingredients
Guinness Glaze
- Half a pint of Guinness
- 7oz white sugar
Bread
- 2oz -50g sultanas
- 2floz - 40ml Irish whiskey
- 15oz - 450g plain flour, plus extra for dusting
- 1 teaspoon bicarbonate of soda
- 1 teaspoon table salt
- 12floz - 350ml buttermilk
- 2 tablespoons milk, for brushing
- 4oz ‘- 100g butter, to serve
- 2oz - 50 ml Guinness glaze, to serve
Directions
Guinness Glaze
- Place half a pint of Guinness in a large saucepan and add 7oz white sugar. Slowly bring to a simmer and simmer for 15 to 20 minutes until the liquid has reduced by half or coat the back of the spoon. It might take longer or a shorter time depending on the heat under the saucepan.
- Remove from the heat and set aside to cool. Keep in a jug or bottle and store in the fridge for a few months.
Bread
- Preheat the oven to 160°C/325°F/gas mark three.
- Place the sultanas with the whiskey in a small container. Keep aside to marinate for 30 minutes or overnight if possible. Once plump, keep in the whiskey until needed.
- Dust a baking tray with flour.
- Sift the flour and bicarbonate of soda into a large bowl. Add the salt. Stir to combine the ingredients.
- Add the sultanas and the whiskey. Pour in the buttermilk and mix until a soft and sticky dough forms.
- Put the dough on a well-floured work surface and knead for a minute or two.
- Shape into a flattened ball and place on the prepared baking tray.
- Brush the loaf lightly with milk and bake for 45 to 55 minutes, or until it sounds hollow when tapped on the base.
- Remove from the oven and transfer to a wire rack to cool for 15 minutes.
- Serve with butter and Guinness glaze. Enjoy!
