Cooking with Booze: Whisky Bread

If you are a foodie-alcoholic and, like many of us here at Vinspire, love your meals with a good deal of alcohol both in a glass and on the plate, you're bound to love this whisky bread recipe.

This is a nice and simple recipe that takes no time to chuck together with ingredients you should largely have around the house.

Before we start, let's talk which whisky to use. Theoretically, you can use anything around the house, but I think a blend would be better. Also, although I haven't tried it myself, I would advise against any big flavours (basically, pass on the peat) unless you really want to go mental.


Whisky Bread Recipe

The Ingredients

• 300g Plain Flour
• 115g Caster Sugar
• 240ml Buttermilk
• 150g Raisins
• 120ml Whisky (duh?!)
• 1 tbsp Baking Powder
• 1 tsp salt
• 1/2 tsp Bicarbonate Soda
• Zest of 1 large orange
• A small amount of butter to grease the pan

The Tom Foolery

1. Chuck the raisins and whisky in a bowl overnight to soak, cover with cling-film, and leave for at least 12 hours.
2. Put your oven on to pre-heat to 180C
3. Place your dry ingredients except the Bicarbonate of Soda (flour, sugar, baking powder, salt and orange zest) in a mixing bowl and mix well.
4. Add the raisins and any residual whisky to the mixing bowl (take this oppurtunity to sample a raisin as they will be awesome) and stir them in well.
5. Pour the buttermilk into a measuring cup, pint glass, bowl or any other nearby water-retaining vessel and add the Bicarbonate of Soda. Stir these up until the bicarb has dissolved.
6. Throw the buttermilk into the mixing bowl and blend all together and spoon into a 9x9 tin lightly greased with butter.
7. Plonk your tin and it's valuable cargo onto the middle shelf of the oven and all to cook for about 45-50 mins or until the outside turns a golden-brown.

Fini 

Now you are ready to chow down, grab butter (perhaps mix 8tbsp butter with 1tbsp whisky) and any other bread toppings you care for and enjoy this sweet, zesty and alcoholic treat!