Soda Bread Irish Whiskey Soda
Elevate your baking game with this indulgent Soda Bread Irish Whiskey Soda recipe, a delightful twist on the classic Irish soda bread. Perfectly rustic yet surprisingly simple, this bread combines the traditional tang of buttermilk with a splash of rich, smooth Irish whiskey for a uniquely flavorful kick. With its tender crumb, golden crust, and optional bursts of sweetness from raisins or currants, this loaf is ideal for pairing with hearty stews, smearing with butter, or savoring on its own. The recipe comes together in under an hour, with no yeast or rise time required, making it an easy yet impressive addition to any table. Whether you're celebrating St. Patrick’s Day or craving a taste of the Emerald Isle, this lightly boozy bread is guaranteed to impress.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 4 tablespoons Unsalted butter (cold, cubed)
- 1 cup Raisins or currants (optional)
- 1.5 cups Buttermilk
- 0.25 cup Irish whiskey
- 1 large Egg (beaten, for glaze)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
Using your fingers or a pastry cutter, work the cold, cubed butter into the flour mixture until it resembles coarse crumbs. If using raisins or currants, fold them in at this stage.
In a small bowl or measuring cup, combine the buttermilk and Irish whiskey. Gradually pour this liquid into the dry ingredients, mixing with a wooden spoon or your hands until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and knead gently for about 30 seconds, just until it forms a cohesive ball.
Shape the dough into a round loaf and transfer it to the prepared baking sheet. Use a sharp knife to cut an 'X' about 1/2 inch deep into the top of the loaf—this helps it bake evenly while also giving it its signature look.
Brush the top of the loaf with the beaten egg to give it a golden, shiny crust.
Bake in the preheated oven for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack for at least 10 minutes before slicing and serving. Enjoy warm with butter or alongside your favorite stew!
Nutrition Facts
Calories |
3168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 4102 mg | 178% | |
| Total Carbohydrate | 533.9 g | 194% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 160.6 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 595 mg | 46% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 2311 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
