Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 x -----------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
1 x -----------glaze------------
2 ts Irish whisky
2 ea 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.
