Whisky Recipes

Whisky Bread


I originally received this recipe from an American acquaintance of mine, a long time ago, and it used to annoy me how it used “cups” instead of a more sensible measurement such as grams and millilitres. Thanks to the fantastic invention known as the interweb, though, I’ve since managed to convert it. Past annoyances aside, it’s a great recipe and makes for delicious bread, especially if served with whisky butter.

You’ll need:

  • 3/4c raisins
  • 1/2c whisky – a blended whisky is your best bet here, pretty much whatever you have at home will do
  • 2c flour
  • 1/2c of sugar
  • 1tbsp baking powder
  • 1tsp salt
  • 1tbsp medium-grated orange zest
  • ½tsp baking soda
  • 1c buttermilk
  • 4tbsp melted butter

And the method behind the madness:

  1. Place your raisins in a bowl, one by one or all at once, and pour over the whisky. Leave to soak overnight, and make sure not to eat them all in the morning – they will be delicious. On a side note, I like to soak raisins in whisky for a couple of days and cover them in chocolate as a Christmas treat.
  2. Day 2: measure out your sugar, flour, baking powder, salt and orange zest and mix it all up in a decent sized bowl. Add your raisins and give it all a final, good, stir.
  3. Grab a small bowl or a glass and pour in the milk, add the baking soda and stir for a little bit until it dissolves.
  4. Add your milk-soda to your big bowl and stir well.
  5. Grab a 9×9-ish pan and butter it up gently, once the tin is fully lubricated fill it up with your mixture.
  6. Slap in a pre-heated oven, about 350F should do, for about 50 minutes or until it’s a nice golden brown on the outside.

Serve! As I mentioned earlier on it’s delicious with whisky butter, which is a lot like brandy butter, and can be made by combining, say, 8tbsp of softened butter with about 1tbsp of whisky.

About Whisky Critic

My name is Martin and I live in Scotland. I love fine things in life, such as gourmet food, travelling around the world and, last but not least, whisky (naturally, I’m partial to a tipple of whiskey or bourbon as well). I have tasted hundreds of whiskies during the recent years and I finally decided to share my experience.

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