Dried apricots and a touch of Irish whiskey transform basic soda bread into something slightly sweet and delicious. Whether you choose to serve this on St. Patrick’s Day or on any other day of the year, it’s sure to disappear quickly.

There are two things that my older brother Matt absolutely loves, whiskey and bread. So why not put them both together for an early St. Patrick’s Day treat? Whenever my brother visits our house for dinner, I end up scrounging up some sort of bread for him, usually from the back of the fridge. To him, a meal is not a meal, if there isn’t bread to go along with it. Well Matt, if you come to visit this weekend, I can assure you that you will have your pick of four different types of bread to choose from; Swirled Rye, Spinach Feta, English Muffins, and this Apricot Irish Soda Bread. There’s still half a loaf left after gifting a 1/4 of it to each of my neighbors; I had no idea that this loaf of bread would be so HUGE! Anyway, I just wanted to let my big brother know that I am thinking of him today on his birthday, and yes, I know that more than likely you would choose the English muffins! I still love you anyway!

Ingredients:

• 1 1/2 Cups Milk
• 3 Teaspoons Lemon Juice
• 4 1/2 Cups All-Purpose Flour
• 1/2 Cup Granulated Sugar
• 1 Teaspoon Salt
• 1 Teaspoon Baking Soda
• 2 Teaspoons Baking Powder
• 1/2 Cup Irish Butter, Cold and Cut into Small Pieces
• 1 (6-oz.) Bag Dried Apricots, Roughly Chopped
• 3 Eggs
• 2 Tablespoons Jameson Irish Whiskey

Directions:

1. Preheat oven to 350 degrees.
2. Place a large piece of parchment paper into a large cast-iron skillet, or a 9-inch cake pan; set aside.
3. In a small glass bowl, whisk the milk and lemon juice together; set aside.
4. In a large mixing bowl, whisk the flour, sugar, salt, baking soda, and baking powder together.
5. Cut the Irish butter into the flour with a fork, pastry cutter, or your hands.
6. Mix the dried apricots into the flour mixture.
7. Whisk the eggs, whiskey, and milk mixture together; pour into the flour mixture.
8. Mix just until all of the flour is incorporated.
9. Form the dough into a large mounded circle, and then place in the prepared pan.
10. Cut an X into the dough with a sharp knife.
11. Bake for 45 minutes to 1 hour.

Suggestions:

• Adding 1 tablespoon of lemon juice to 1 cup of milk will make the equivalent to a cup of buttermilk. You can also use vinegar if you don’t have lemon juice on hand.
• This is one of the few baking recipes that I chose to use salted butter in, as it helps to balance out the sweetness of the apricots.
• Before forming the dough into a mounded circle, try dusting your hands with a bit of flour, this will help prevent the dough from sticking to your hands.
• Cutting an X into the dough will allow steam to escape.
• Share some bread with your neighbors; there’s plenty to go around.

Improvements:

• Replace the apricots with golden raisins or dried cranberries.
• Add slivered almonds to the dough.

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Apricot Irish Soda Bread

Ingredients:

• 1 1/2 Cups Milk
• 3 Teaspoons Lemon Juice
• 4 1/2 Cups All-Purpose Flour
• 1/2 Cup Granulated Sugar
• 1 Teaspoon Salt
• 1 Teaspoon Baking Soda
• 2 Teaspoons Baking Powder
• 1/2 Cup Irish Butter, Cold and Cut into Small Pieces
• 1 (6-oz.) Bag Dried Apricots, Roughly Chopped
• 3 Eggs
• 2 Tablespoons Jameson Irish Whiskey

Directions:

1. Preheat oven to 350 degrees.
2. Place a large piece of parchment paper into a large cast-iron skillet, or a 9-inch cake pan; set aside
3. In a small glass bowl, whisk the milk and lemon juice together; set aside.
4. In a large mixing bowl, whisk the flour, sugar, salt, baking soda, and baking powder together.
5. Cut the Irish butter into the flour with a fork, pastry cutter, or your hands.
6. Mix the dried apricots into the flour mixture.
7. Whisk the eggs, whiskey, and milk mixture together; pour into the flour mixture.
8. Mix just until all of the flour is incorporated.
9. Form the dough into a large mounded circle, and then place in the prepared pan.
10. Cut an X into the dough with a sharp knife.
11. Bake for 45 minutes to 1 hour.

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