Rum Raisin Irish Soda Bread

Traditionally, soda bread is leavened with baking soda and buttermilk to create a crunchy, slightly tart loaf. Using baking powder in addition to bread flour results in a crumb that’s softer and less dense. Irish butter, which is richer than most American butters due to its higher butterfat content, makes the perfect accompaniment.

Ingredients:

  • 1 1/4 cup (7 1/2 oz./235 g) packed raisins
  • 3/4 cup (6 fl. oz./180 ml) Jameson Irish Whiskey or another Irish whiskey
  • 4 1/4 cups (7 1/2 oz./510 g) plus 1 Tbs. bread flour, plus more for dusting
  • 1 1/2 tsp. kosher salt
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 2/3 cup (5 oz./155 g) granulated sugar
  • 4 Tbs. (1/2 stick) (2 oz./60 g) cold salted Irish butter, plus more for serving
  • 1 egg, lightly beaten
  • 1 3/4 cup (14 fl. oz./430 ml) buttermilk

Directions:

Preheat an oven to 350°F (180°C). Butter an 8- or 10-inch (20- or 25-cm) cast-iron skillet.

In a bowl, combine the raisins and whiskey and set aside. This will plump up the raisins and infuse them with the alcohol.

In a large bowl, combine the 4 1/4 cups (7 1/2 oz./510g) flour, salt, baking powder, baking soda and sugar. Using your hands or a pastry cutter, cut in the butter until rough pea-size crumbs form. Make a well in the center of the mixture and pour in the egg and buttermilk. Stir with a wooden spoon until a shaggy dough forms.

Drain the raisins. In a small bowl, toss together the raisins and the remaining 1 Tbs. flour until the raisins are evenly coated. Fold the raisins into the dough.

Turn the dough out onto a lightly floured work surface and knead until the dough is cohesive and smooth, about 2 minutes. Form the dough into a mound the size of your skillet.

Transfer the dough to the prepared skillet. Using the tip of a sharp knife, cut a cross or shamrock shape into the top.

Bake until the bread is golden and the internal temperature reaches 200°F (95°C), 42 to 45 minutes. Let cool for 15 minutes, then slice and serve warm with butter. Makes 1 loaf; serves 8 to 10.

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