---------- Recipe via Meal-Master (tm) v8.01
       Title: Irish Whiskey Soda Bread
  Categories: Breads, Irish
       Yield: 8 servings
 	    4 c  Flour, all purpose		     1 c  Raisins or currants
       1 ts Salt                              1/2 c  Honey, liquid
       1 ts Baking Soda                       1/4 c  Irish Whisky or buttermilk
     1/4 c  Butter, chilled               
       2 ts 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.