Title: Soda bread (irish whisky soda)
 Categories: Breads
      Yield: 8 servings
 
MMMMM---------------------------BREAD--------------------------------
      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

MMMMM---------------------------GLAZE--------------------------------
      2 t  Irish Whisky
      2    Ilk
 
  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.