Food recipes
Irish Whiskey Soda Bread
Irish Whiskey Soda Bread Ingredients: wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking soda butter, without salt milk, buttermilk, fluid, cultured, lowfat honey alcoholic beverage, dist...
Irish Whiskey Soda Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
honey
alcoholic beverage, distilled, whiskey, 86 proof
alcoholic beverage, distilled, whiskey, 86 proof
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper, or lightly grease.
Combine flour, salt and baking soda in a bowl.
With a pastry blender, cut in butter until mixture resembles coarse crumbs.
In a small bowl or 2 cup measure, mix buttermilk, honey & whiskey.
Add all at once to dry mixture and stir just until no dry spots remain.
Turn onto lightly floured surface and knead for 1 minute (too much will toughen and too little will inhibit rising).
Divide dough in half and shape into round loaves.
Place on cookie sheet.
With a floured knife cut a cross 1/2 inch deep in each loaf.
In small cup, combine whiskey and milk.
Brush loaves with glaze.
Bake for 35-40 minutes or until loaves sound hollow when tapped on bottoms.
Remove from pans and let cool on wire racks.
Cut into wedges or slices and serve warm.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
honey
alcoholic beverage, distilled, whiskey, 86 proof
alcoholic beverage, distilled, whiskey, 86 proof
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper, or lightly grease.
Combine flour, salt and baking soda in a bowl.
With a pastry blender, cut in butter until mixture resembles coarse crumbs.
In a small bowl or 2 cup measure, mix buttermilk, honey & whiskey.
Add all at once to dry mixture and stir just until no dry spots remain.
Turn onto lightly floured surface and knead for 1 minute (too much will toughen and too little will inhibit rising).
Divide dough in half and shape into round loaves.
Place on cookie sheet.
With a floured knife cut a cross 1/2 inch deep in each loaf.
In small cup, combine whiskey and milk.
Brush loaves with glaze.
Bake for 35-40 minutes or until loaves sound hollow when tapped on bottoms.
Remove from pans and let cool on wire racks.
Cut into wedges or slices and serve warm.