1/2 cup dark raisins
1/2 cup golden raisins
Irish whiskey
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3 tablespoons brown sugar
1 tablespoon caraway seeds
2 cups buttermilk (well-shaken)
2 tablespoons unsalted butter, melted
Soak raisins in the Irish whiskey overnight. Drain and set aside.
Preheat oven to 375°F. Butter and flour a large (jelly roll) baking sheet, knock off excess flour and set aside. Sift together the flour, baking soda, and salt into a large bowl and stir in the sugar, caraway, and soaked raisins. Add the buttermilk and stir just until dough is evenly moistened but still lumpy.
Transfer the dough to a well-floured surface and gently knead with floured hands to form a soft, but slightly sticky dough. Halve dough and form into 2 balls. Pat out each ball into a 6-inch round onto the floured baking sheet. Cut a 1/2-inch-deep "X" on top of each loaf with a sharp knife, then brush loaves with the unsalted butter. Bake in middle of the oven until the loaves are golden brown and bottoms sound hollow when tapped, about 35 minutes. Transfer loaves to racks to cool completely. Makes 2 (6-inch) loaves. Great toasted for breakfast!
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