Directions

1. 1

   Preheat your oven to 350°F (180°C). Butter the inside of an 8- or 10-inch cast-iron skillet and set aside.

2. 2

   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.

3. 3

   In a large mixing bowl, whisk together the 4 1/4 cups bread flour, kosher salt, baking powder, baking soda, and granulated sugar.

4. 4

   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.

5. 5

   Make a well in the center of the flour mixture. Pour the beaten egg and buttermilk into the well.

6. 6

   Using a wooden spoon, stir until all the dry ingredients are moistened and a shaggy, roughly combined dough forms. Do not overmix.

7. 7

   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.

8. 8

   Gently fold the coated raisins into the dough until they are evenly distributed throughout.

9. 9

   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.

10. 10

    Shape the dough into a mound that fits the size of your prepared skillet. Transfer it to the buttered skillet.

11. 11

    Using a sharp knife, cut a cross or shamrock shape into the top of the dough to about 1/4 inch depth.

12. 12

    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.

13. 13

    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.