Rum Raisin Irish Soda Bread
Recipe GLPRce082c75c1d6b3
A traditional Irish soda bread enriched with plump whiskey-soaked raisins and a touch of sweetness. This quick bread is made without yeast, relying on baking soda and baking powder for lift. Tender and slightly sweet with bursts of flavorful raisins, it's perfect served warm with butter.
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Ingredients
1 1/4 cups packed raisins
3/4 cup Irish whiskey
4 1/4 cups bread flour, plus more for dusting
1 tablespoon bread flour
1 1/2 teaspoons kosher salt
2 teaspoons baking powder
2 teaspoons baking soda
2/3 cup granulated sugar
4 tablespoons cold salted Irish butter, plus more for serving
1 large egg, lightly beaten
1 3/4 cups buttermilk
Directions
Preheat your oven to 350°F (180°C). Butter the inside of an 8- or 10-inch cast-iron skillet and set aside.
In a medium bowl, combine the raisins and Irish whiskey. Let them soak for at least 10 minutes so the raisins absorb the whiskey and plump up.
In a large mixing bowl, whisk together the 4 1/4 cups bread flour, kosher salt, baking powder, baking soda, and granulated sugar.
Cut the cold butter into small cubes and add to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs or peas.
Make a well in the center of the flour mixture. Pour the beaten egg and buttermilk into the well.
Using a wooden spoon, stir until all the dry ingredients are moistened and a shaggy, roughly combined dough forms. Do not overmix.
Drain the whiskey-soaked raisins, discarding the liquid. Toss the drained raisins with the remaining 1 tablespoon of bread flour until they are evenly coated.
Gently fold the coated raisins into the dough until they are evenly distributed throughout.
Turn the dough out onto a work surface lightly dusted with flour. Knead gently for about 2 minutes until the dough becomes cohesive and smooth, being careful not to overwork it.
Shape the dough into a mound that fits the size of your prepared skillet. Transfer it to the buttered skillet.
Using a sharp knife, cut a cross or shamrock shape into the top of the dough to about 1/4 inch depth.
Bake in the preheated oven for 42 to 45 minutes until the bread is golden brown and the internal temperature reaches 200°F (93°C) when measured with an instant-read thermometer.
Remove the bread from the oven and let cool in the skillet for 15 minutes. Turn out onto a wire rack to cool further if desired. Slice and serve warm with softened butter.
