| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Irish |
Breads |
8 |
Servings |
INGREDIENTS
| 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 |
| 2 |
t |
Irish Whisky |
| 2 |
|
Ilk |
INSTRUCTIONS
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. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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