Recipe#6529

Title: IRISH WHISKEY SODA BREAD

SOAR

                        -----BREAD-----
   4       c            Flour, all purpose
   1       t            Salt
   1       t            Baking Soda
     1/4   c            Butter, chilled
   1       c            Raisins or currants (option)
     1/2   c            Honey, liquid
     1/4   c            Irish Whisky or buttermilk
                        -----GLAZE-----
   2       ts           Irish Whisky
   2                    Ilk
  BREAD:  In large bowl, combine flour, salt and baking soda.  With pastry
  blender or two knives, cut in butter until mixture resembles coarse
  crumbs.  Stir in raisins or currants (if using).  In separate bowl,
  combine buttermilk, honey and whisky.  Add all at once to dry
  ingredients; stir just until no dry spots remain.  Turn dough out onto
  lightly floured surface.  Knead lightly 1 minute (too much handling will
  toughen loaves, while too little will inhibit rising.)  Divide dough in
  half and shape each half into an 8 in (20 cm) round.  Place in two greased
  8 in (1.2 L) round cake pans.  With floured knife, cut a cross 1/2 in deep
  in each loaf.
  GLAZE:  In small bowl, combine whisky and milk.  Brush loaves with glaze.
   Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow
  when tapped on bottoms.  Remove from pans; let cool on wire racks.  Cut
  into wedges.