It’s the 27th of the month, which means it is time to be challenged by one of the Daring Bakers. This month we were asked by Meredith from Poco Loco Olsons to bake Irish Soda Bread. Since I’ve never made Irish Soda Bread and, dare I say it, have never even tasted it, I was excited to give this challenge a go. I found a recipe for Irish Soda Bread in The Bread Bible by Beth Hensperger that uses Drambuie. Drambuie is a type of liqueur made of Scotch whiskey, heather honey, and a secret selection of herbs. It’s one of my husband’s favorite winter time drinks, and we just happened to have half a bottle’s worth left. Irish Soda Bread gets its rise from the reaction between the acid in buttermilk and baking soda. It’s easy to make, and easy to eat. As soon as the loaves came out of the oven, and cooled for a minute or two, I began to slice it up. I smeared butter on top of a slice, and let it melt just a bit. I took a bite. It was perfect. It had a crunchy texture on the outside and a soft texture on the inside. It was slightly sweet with a faint taste of caraway seed. This quick bread is delicious and it makes fantastic toast. Thanks for the challenge, Meredith!
Okay, here we go. In a large bowl, mix together all-purpose flour, whole wheat flour, brown sugar, baking soda, baking powder, salt and caraway seeds.
In another bowl, whisk together melted butter, 2 eggs, and cold buttermilk. Pour this mixture into a bowl of Drambuie-soaked raisins.
Pour the wet ingredients into the dry ingredients. With a wooden spoon, mix until combined.
On a lightly floured surface, knead the dough 5 times, or until it begins to come together. Divide the dough into two equal parts, and place each one in a greased cake pan. Score an X on the top of both.
Bake in a 375 degree oven for 40 to 50 minutes, or until nicely browned on top and hollow sounding when tapped with your finger. Cool on a wire rack.
While still warm, but cool enough to touch, slice up and smear with good butter. It’s Heavenly.
- 1 and 1/2 cup (210 g) Raisins
- 6 TBS Drambuie
- 2 cups (250 g) All-Purpose Flour
- 2 cups (306 g) Whole Wheat Flour
- 1/4 cup (56 g) Light Brown Sugar, packed
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1 tsp. Salt
- 1 TBS Caraway Seeds
- 1 and 1/2 cup Buttermilk, cold
- 2 Large Eggs
- 2 TBS Unsalted Butter, melted and slightly cooled
- In a medium-sized bowl, soak the raisins in the Drambuie for 30 minutes.
- Preheat the oven to 375 degrees F. Grease two 8-inch cake pans, or a large baking sheet. Set aside.
- In a large bowl, mix together the flours, brown sugar, baking powder, baking soda, salt, and caraway seeds.
- In a small bowl, whisk together the melted butter, buttermilk, and eggs. Pour this buttermilk mixture into the Drambuie-soaked raisins. Stir to combine.
- Pour the wet ingredients into the dry ingredients, and using a wooden spoon, mix just until moistened. Turn the dough out onto a lightly floured surface and gently knead about 5 times.
- Divide the dough in half, form each half into a round loaf, and place the loaves in the cake pans or on the baking sheet. Score the top of each loaf with an X no more than 1/4-inch deep.
- Bake for 40 to 50 minutes, or until the loaves sound hollow when tapped with your finger, and are nicely browned.
- Cool for a bit on a wire rack. Serve warm and enjoy!
- Wooden spoon
- Two 8-inch cake pans or
- Large baking sheet
