Food of the Day: Whiskey Bread at Gwynnett St.

Food of the Day: Whiskey Bread at Gwynnett St.

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

This hearty homemade loaf is like a giant biscuit — with a touch of whiskey

Whiskey Bread at Gwynnett St.

Ever since Gwynnett St. opened up in Brooklyn, N.Y.'s Williamsburg neighborhood , my intention was to go and try the much-hyped restaurant. As many of my friends live close to the new restaurant, I frequently heard how amazing this new neighborhood addition was. And indeed, Gwynnett St. stood out from the other surrounding restaurants, with its $85 chef’s tasting menu created by executive chef Owen Clark. With a history of working at Wylie Dufresne's famed WD-50, chef Clark has created a playful and beautifully plated menu of modern American cuisine, using seasonal ingredients and interesting flavor combinations.

When I finally got to try a dinner at Gwynnett St. — a few years after its opening — I was not disappointed. The meal's highlights ended up being the start and the end — delicious desserts and the house special whiskey bread.

The whiskey bread ($5) sounded too tempting to pass on, and soon a warm, sliced, loaf arrived to the table, with a side of made-in-house cultured butter. The dense bread had a texture resembling biscuits, and a sweet flavor similar to that of cornbread, with an additional sting of whiskey. The hearty bread was so good I probably could have finished it all right at that moment, but as our waiter suggested, the leftover slices could be wrapped up and taken home. Luckily I followed her advice, and was excited the next morning to give a slice a quick heat in my toaster, and enjoy a delicious whiskey-spiked breakfast treat.

Do you have a travel photo that you would like to share? A mouthwatering food or drink and the perfect place to get it? Send over photos and tips to esaatela[at]thedailymeal.com.

15 Ways to Have Your Whiskey and Eat It, Too

If bar crawls and green food dye aren't features of your ideal St. Patrick's Day celebration, try a laid-back boozed and infused menu that shows off the versatile taste of whiskey.

If bar crawls and green food dye aren't features of your ideal St. Patrick's Day celebration, try a laid-back boozed and infused menu that shows off the versatile taste of whiskey. Although we're technically not using Irish whiskey exclusively, it's the spirit of the celebration &mdash not the details &mdash that matter.

If you're entertaining a crowd, add some traditional Irish recipes and St. Patrick's Day-approved drinks to the mix.

Like a grown-up version of pigs in a blanket, these spicy chicken sausages are wrapped in buttery puff pastry, then baked and served with a tangy, bourbon-spiked mustard sauce.

Your first clue that this is not your typical salad was that it contains both bacon and bourbon, two things rarely associated with healthy eating. Incorporated in this dish, they turn humdrum health food into an indulgent dinner you'll look forward to.

Add a kick to juicy pork chops with a "shot" of garlic- and ginger-infused whiskey glaze.

The rich sweetness of the caramelized onions with the added splash of bourbon will change your boring grilled cheese into a gourmet meal.

You have Frédéric Morin to thank for this luscious risotto-style soup the idea came to him while he was sitting on a combine in his uncle's barley field. He could smell the peat from the neighboring farm, which reminded him of Scotch whisky.

Bourbon adds a sweet kick to these classic barbecue chicken wings. You should absolutely lick your fingers clean after downing a plate of these.

Following a quick sear on the stovetop, this beef cooks low and slow in the oven to ensure fork-tender results. An earthy cinnamon-paprika rub balances the richness of the fruit glaze, which is accented with a punch of bourbon.

The secret to this chili with a kick is a generous helping of bourbon and a sprinkle of lemon zest in the sour cream for a fresh, finishing flavor.

Whiskey and Bacon Banana Bread

Preheat oven to 325 degrees F (165 degrees C). Spray 5 mini loaf pans with cooking spray.

Place bananas, vanilla extract, banana extract, and whiskey-honey liqueur into the work bowl of a stand mixer and mix well. Transfer banana mixture to a bowl. Beat butter, sugar, eggs, and bacon drippings in a clean bowl using stand mixer until butter mixture is fluffy, about 3 minutes. Stir banana mixture into butter mixture.

Place bacon slices into a food processor and pulse until finely chopped. Mix bacon into moist ingredients. Combine flour, baking soda, salt, and baking powder on a large paper plate and use paper plate as a funnel to add flour mixture to moist ingredients in mixer bowl beat until batter is thoroughly combined. Pour batter into prepared mini loaf pans.

Bake in the preheated oven until a toothpick inserted into the middle of a loaf comes out clean or with moist crumbs, about 45 minutes.

Sign up to our daily newsletter

Here are eight tasty Irish dishes to help you celebrate Saint Paddy’s day!

This hearty lamb stew is certain to warm up your St Patrick’s Day celebrations - with two types of potato and chunks of tender meat.

1.8kg middle necks of lamb, filleted

650g floury potatoes, such as King Edward

650g waxy potato, such as Desirée or Pentland Javelin

chopped fresh chives and parsley, to garnish

3 litres of vegetable or lamb stock

Step 1: Reduce your stock down by boiling it in a pan

Step 2: Prepare the stew - cut the lamb into large chunks and peel the potatoes (keeping both types separate) and cut into similar chunks to those of the meat. Put the two different types of potato in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.

Step 3: Add the lamb and stock into a large pot and bring to the boil.

Skim any impurities off the surface of the skew, then reduce the heat, cover and simmer gently for 10 minutes.

Step 4: Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.

Step 5: Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover and leave for 15 minutes. Garnish and serve.

Creamy colcannon is a staple mashed potato dish in Irish cuisine, made from the main ingredients used by many families in Ireland - potatoes, bacon, cabbage and cream.

It is usually served as a side accompaniment to Irish Stew or beef sausages.

Break Out the Bourbon: 21 Tasty Recipes

The secret to this chili with a kick is a generous helping of bourbon and a sprinkle of lemon zest in the sour cream for a fresh, finishing flavor.

Like a grown-up version of pigs in a blanket, these spicy chicken sausages are wrapped in buttery puff pastry, then baked and served with a tangy, bourbon-spiked mustard sauce.

Creamy and crunchy, hearty and light, this salad has all kinds of texture going on.

The rich sweetness of the caramelized onions with the added splash of bourbon will change your boring grilled cheese into a mind-blowing meal.

An earthy cinnamon-paprika rub balances the richness of the fruit glaze.

Bourbon, honey, lime, and chili take this salmon Southern-style.

Surprise your holiday dinner guests with the earthy and rich flavor of bourbon in this delicious sweet potato casserole.

Short Ribs Braised in Guinness

Mitch Mandel and Thomas MacDonald

Simply drinking your Guinness on St. Patrick's Day isn't enough. With this recipe, you get to eat it too. Beer and beef have always gone hand-in-hand, but the braising method here really brings out the best of both flavors. And, the best part is, you can have little sips of the Guinness while you are cooking!

Bread Recipes for St. Patrick's Day!

1 cup regular rolled oats
2 cups buttermilk
3 tablespoons dark molasses
3 cups whole wheat flour
1 cup all-purpose flour, plus extra for dusting
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
1 teaspoon cream of tartar

1. Take a large bowl and put on rolled oats, buttermilk and molasses. Then mix it very well into a batter.
2. Whisk all flour, salt, baking soda and cream of tartar together, and then put buttermilk mixture on it. Stir well.
3. Turn dough out onto a lightly floured work surface. Then knead 3-4 times until dough holds its shape.
4. Divide the dough. Roll each part into a 6 inch round loaf.
5. Take a sharp knife. Then cut it deeply score each loaf in quarters, cutting 1 inch deep.
6. Wrap each loaf in plastic wraps. Allow to stand at least 12 hours at room temperature, to ferment.
7. Preheat oven to 400 degree F.
8. Take loaves and place it on an ungreased baking sheet.
9. After the loaves are baked for 15 min, reduce heat to 350 degree F. Continue to bake until loaves turn brown. Try will make a hollow sound when tapped on the bottom. This should take about 20 minutes.
10. Before slicing allow breads to cool for 10 min. slice loaves 3/4 inch thick all across the loaf. After that cut slice in half and serve.

Amazingly Easy Irish Soda Bread

4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk

1. First you should preheat oven to 375 degrees F and lightly grease a large baking sheet.
2. Take a large bowl and add flour, sugar, baking soda, baking powder, salt and margarine and mix it. Stir in 1 cup of buttermilk and egg. Turn into dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared backing sheet. Take a small bowl. Add melted butter and 1/4 cup buttermilk and mix it. Brush loaf with this mixture. Take a sharp knife and cut an 'X' into top of the loaf.
3. Bake in preheated oven for 45 to 50 min. You may continue to brush the loaf with the butter mixture while it bakes.

FADGE (Potato Bread)

Ingredients :
2 pounds Unpeeled "old" potatoes
1 Egg, beaten
1/2 Stick butter
3 Tablespoons Flour
1-1/2 Tablespoon Chopped parsley
1-1/2 Tablespoon Chopped chives
1-1/2 Tablespoon Chopped lemon thyme (these three mixed, opt)
Creamy milk
Freshly ground pepper
Seasoned flour
Bacon fat or butter for frying

Preparation :
Boil the potatoes in their jackets, pull off the skins and mash straight away. Add the egg, butter, flour and herbs (if using) and mix well. Season with plenty of salt and pepper, adding a few drops of creamy milk if the mixture is too stiff.

Shape into a 1-inch round and then cut into eight pieces. Dip in seasoned flour.

Bake on a griddle over an open fire or fry in bacon fat or melted butter on a gentle heat. Cook the fadge until crusty and golden on one side, then flip over and cook on the other side (about 4 to 5 minutes on each side).

Serve on its own on hot plates with a blob of butter melting on top.


Ingredients :
2 cups flour
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup Golden Raisins
2 teaspoons caraway seed
1-1/2 cups buttermilk

Preheat oven to 350°F. Lightly grease a baking sheet set aside.

Preparation :
In a large bowl combine flour, whole wheat flour, baking powder, baking soda and salt. Stir in raisins and caraway seed. Add as much buttermilk as needed to make a firm dough, but not dry.

Turn dough onto a floured surface. Knead until smooth, about 3 minutes. Shape into a round loaf. Score the top with a deep cross-hatch pattern. Place on baking sheet. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

Blueberry Scones

Ingredients :
Blueberry Scones
4 oz. dried blueberries (about 3/4 cup)
About 1/2 C. fruit nectar (Provisions uses orange/peach Nantucket Nectar)
3 1/2 C. plus 2 T. bread flour
1 t. salt
1/2 C. granulated sugar
1 T. plus 2 t. baking powder
1 C. (2 sticks) cold butter
3 eggs
1 egg white
1 C. cream
Coarse sugar crystals, for sprinkling

Preparation :
Place blueberries in a small saucepan add nectar to barely cover berries. Bring to a full boil, then remove from heat and let stand until cool. Drain, discarding liquid.

Stir together flour, salt, sugar and baking powder. With a pastry blender or 2 table knives, cut in butter until mixture has texture of coarse meal.

Beat eggs and egg white into cream add to flour mixture, stirring just until moistened. Gently fold in blueberries.

Using a large ice-cream scoop or rounded half-cup measure, scoop out pieces of dough to make rounded scones and set on a tray. Sprinkle scones with coarse sugar freeze. (Do not refrigerate, or baking powder will cease to work by the time the scones are baked.)

To bake: Preheat oven to 375 degrees. Transfer frozen scones to a parchment-lined pan set on a second pan (to prevent overbrowning on the bottom). Bake 12 minutes, rotate pan, and bake 10 minutes more. If scones are browning too quickly at this point, reduce oven temperature to 350 degrees. Continue to bake just until firm, 3 to 8 minutes more. (Total baking time should be 25 to 30 minutes.) Scones should be light golden, not brown.

Irish Buttermilk Scones

Ingredients :
8 scones
Buttermilk Scones
8 ounces self-raising flour (preferably self-raising soda bread flour)
1 pinch salt
1 ounce butter or hard margarine
1 egg, beaten
5 fluid ounces buttermilk
eggs or milk, to glaze
cinnamon sugar, to dust
Cheese and Herb Scones
1 teaspoon dry mustard
2 ounces cheese, grated
2 tablespoons fresh herbs, chopped (basil or whatever you like)

Preparation :
Preheat oven to 450°F (gas mark 8).
Sift flour with salt and rub in butter or margarine.
For Cheese & Herb Scones add mustard, cheese and herbs to the dry ingredients at this point.
Make a well in the centre and pour in the egg and most of the buttermilk.
Mix quickly to form a soft dough, adding a little extra buttermilk if necessary.
Turn out onto a floured surface and roll out lightly until 1" thick.
Working quickly, cut into 2" rounds.
Glaze with egg or milk and set on a floured baking sheet.
Before baking, dust scones with cinnamon sugar for Buttermilk Scones or sprinkle a little grated cheese on top of each scone for Cheese& Herb Scones.
Bake for 15-20 minutes until light brown.

Irish Soda Bread Recipe

Ingredients :
2 cups flour
1/2 teaspoon salt
1/2 cup sugar, plus additional for sprinkling on top
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup butter
1/4 cup raisins
1 teaspoon caraway seed
1 egg
approximately 1/2 cup buttermilk (or soured milk)

Preheat oven to 375 degrees.
In a bowl, mix together flour, salt, sugar, baking soda and baking powder. Cut in butter, then add raisins and caraway seed. Break egg into a measuring cup and add enough buttermilk to equal 3/4 cup. Add the egg mixture to the flour. Mix until blended and knead dough. Shape into one large or two small rounds. Make a cross on top with a knife and drizzle with melted butter. Sprinkle lightly with sugar. Bake in a greased iron skillet, or on a greased cookie sheet, until golden (approximately 30 minutes).

Irish Wheaten Bread

Ingredients :
2 cups All-purpose flour
2 cups Whole-wheat flour
2 tablespoons Sugar
1 teaspoon Salt
1 teaspoon Baking soda
3 tablespoons Chilled stick margarine
cut into small pieces
1 1 /3 cups Low-fat buttermilk
2 Egg whites
Vegetable cooking spray

Preparation :
"The secret to this tender bread is in your hands: don't overwork the dough--just lightly knead it."
The caption under the accompanying photo says "Irish Wheaten Bread splits around the middle as it bakes, sort of like a large biscuit."

Combine first 5 ingredients in food processor and pulse until well-blended. With the processor on, drop margarine through food chute, and process for 10 seconds.

Combine buttermilk and egg whites stir well. With the processor on, pour the mixture through food chute, and process for 20 seconds or until dough leaves sides of bowl and forms a ball. Turn the dough out onto a lightly floured surface and lightly knead about 10 times.

Pat the dough into an 8-inch round cake pan coated with cooking spray, and cut a 1/4-inch-deep X in top of the dough. Bake at 375 deg. F for 45 minutes or until lightly browned. Remove bread from pan and let cool completely on a wire rack. Cut bread into wedges.

Irish Bread

Ingredients :
1/4 pound Butter
1/2 cup Sugar
2 Eggs
2-1/2 cups Flour
2-1/2 teaspoon Baking powder
1/4 teaspoon Salt
1 cup Milk
1 cup Raisins

Preparation : Cream butter and sugar. Mix flour, salt, baking powder, and add to butter mixture alternately with milk. Add raisins. Pour into 8 X 8-inch pan. Bake at 350 degrees one hour.

Irish Barm Brack

Ingredients :
1/4 pint/ 125 milliliters/ 1/2 cup lukewarm milk
1 teaspoon sugar
1 teaspoon fresh yeast
8 ounces/ 250 grams/ 2 cups plain flour
1 teaspoon mixed spice, pinch salt
1 egg, 3 tablespoons butter
6 ounces/ 200 grams/ 2 cups mixed fruit
(currants, sultanas, raisins, candied peel)
1 gold ring (in greaseproof paper)
2 ounces/50 grams/2 tablespoons caster sugar

Preparation :
Cream the yeast and the sugar and allow to froth up in the milk, which should be at blood heat. Sieve the flour, caster sugar and spice and rub in the butter. Make a well in the center and add the yeast mixture and the egg, beaten. Beat with a wooden spoon for about 10 minutes until a good dough forms. The fruit and the salt should be worked in by hand the gold ring wrapped in greaseproof paper should then be added, and the whole kneaded. Put in a warm bowl, cover and allow to rise in a warm place for about an hour until doubled in size.

Knead lightly and place in a lightly-greased 7-inch /15-cm. diameter cake tin and allow a further 30 minutes rising time. Bake near the top of a pre-heated oven at gas mark 6, 400°F, 200°C for 45 minutes. On removing from the oven the brack can be glazed with a syrup made from 2 teaspoons sugar dissolved in 3 teaspoons boiling water.

Irish Brown Bread

Ingredients :
4 cups Stone Ground Whole wheat flour
2 cups White flour
1-1/2 teaspoons Salt
1-1/2 teaspoons Baking soda
2 cups Buttermilk or sweet milk

Preparation :
Mix the whole wheat flour thoroughly with the white flour, salt, and soda. Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need lass, or more liquid - it depends on the absorbent quality of the flour. The dough should be soft but manageable.
Knead the dough into a ball in the mixing bowl with your floured hands. Put on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1-1/2 inches thick. With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked.
Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes.
If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set - about 6 hours after it comes out of the oven.

Irish Whiskey Soda Bread

Ingredients :
4 c Flour, all purpose
1 ts Salt
1 ts 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
2 tsp Irish Whisky
2 tsp milk

Preparation :
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.
8 servings.

This decadent Jameson Irish whiskey bread pudding is a decadent yet easy breakfast or brunch. Buttery croissants laced with Jameson Irish whiskey make the base of this deliciously sweet breakfast casserole. A rich homemade caramel sauce tops it off and makes this a breakfast or brunch dish to remember.

Have you ever had bread pudding? It sounds so fancy, doesn’t it? Would you believe me if I told you that making this Jameson Irish Whiskey infused Irish bread pudding was pretty much as easy as making a baked French toast casserole?

Well, believe it! Making fancy sounding bread pudding is actually just as easy as making a French toast casserole. This particular Jameson Irish Whiskey infused Irish bread pudding just feels extra fancy because of the ingredients.

The bread pudding starts with flaky, buttery croissants which add an instant element of richness. Just tear them up and add them to a bowl.

After the croissants, you have the whiskey soaked raisins. Don’t skip the Jameson whiskey raisins. They truly up the wow factor of this Jameson Irish Whiskey infused Irish bread pudding. Plus they are so easy to make.

You just soak the raisins in whiskey until they are nice and soft. Then add the whiskey raisins to the torn croissant pieces and give them a good toss together so that they get evenly distributed.

Now, you have to mix up the custard portion of the bread pudding. This part is pretty much the same as making French toast casserole. You just whip together half and half, eggs, vanilla, salt, sugar and lemon zest.

All basic ingredients that you probably have in your fridge and pantry or can easily find in the supermarket.

After you have the custard mixed up, you can pour the croissants raisin mix into a greased casserole dish. Then pour the custard mixture over it. Let the croissants sit in the custard mixture for at least 25 minutes so they can really absorb it. Then just before you bake the Jameson Irish Whiskey Infused Irish Bread Pudding, top it with more whiskey raisins.

While the bread pudding is in the oven and making your house smell delightful, make your caramel sauce on the stove. Just stir together the butter and brown sugar in a sauce pan. Bring it to a boil and keep stirring.

Then when you dish up this sinfully delicious breakfast casserole, pour that golden, rich caramel sauce over the warm bread. It will soak into all the nooks and crannies of the bread pudding and make it even more deliciously good.

25 Traditional Irish Foods and Dishes You&rsquoll Love

There&rsquos no better way to celebrate St. Patrick&rsquos Day than with good food and a pint of beer. But if the first thing that comes to mind is corned beef and green-colored St. Patrick's Day desserts, we&rsquore here to set the record straight. Traditional Irish dishes have so much more to offer. Yes, there are plenty of meat and potatoes dishes, but there are also plenty of unexpected Irish foods to try. Did you know that the Emerald Isle is known for its fresh fish, like salmon and oysters? Or that the humble potato can be transformed into a multitude of potato recipes&mdashwhether it&rsquos a mashed colcannon, fried boxty, or Irish potato soup. We'll explain all these dishes and more in this comprehensive guide to Irish foods. You&rsquoll be surprised by how delicious and comforting these ideas can be!

From classic Irish breakfasts to hearty comfort food recipes and fresh sides, tasty desserts, and breads, here&rsquos everything you need to know about traditional Irish food dishes. Plus, no Irish feast would be complete without something to wash it down with&mdashgrab your favorite Irish beer or whiskey, but don't wait until St. Patrick&rsquos Day to enjoy these authentic dishes. They&rsquore family-friendly, simple, and work for all seasons.

Luck o’ the Irish: 8 St. Patrick’s Day recipes

See recipes for all these dishes on the L.A. Times’ recipe database, https://recipes.latimes.com/.

Get our weekly Tasting Notes newsletter for reviews, news and more.

You may occasionally receive promotional content from the Los Angeles Times.

More From the Los Angeles Times

RE:Her, a nonprofit founded by women, has a new grant program for female owners. The deadline is May 23.

Chinese cooking as lensed through three new cookbooks, each with a different perspective on toeing the line between traditional cultures and assimilation into the West.

A bowl of cereal is a thing of quiet, beautiful respite.

L.A. restaurants and bars are in the yellow tier, unveiling new menus and renovations.

These trips will take you to priceless places, and our pro tips will help you dig deeper.

Come June 15, businesses in California can open their doors without COVID-19 constraints and fully vaccinated people can go mask-free in most situations.

Susan Berman, a crime writer and self-described ‘Mafia princess,’ was shot to death inside her home in 2000. Now, her best friend, Robert Durst, is on trial accused of her murder.

Clorox was already looking ahead to the era of hybrid work before the pandemic hit. Now it’s full speed ahead.

Love remote work? Here are expert tips for how to negotiate a permanent work-from-anywhere arrangement with your boss.

Guests at Seasons can see the insects in metamorphosis and order food, drinks inspired by butterflies

At Bistro 1759, guests will dine atop the Grove’s double-decker trolley with a four-course menu, plus wine and cocktail pairings.

Richard Montañez has maintained for decades that he invented Flamin’ Hot Cheetos. Was he telling the truth?

This week, Jenn takes us to try the cauliflower shawarma at Mayfield restaurant in San Juan Capistrano.

Phenakite is an ambitious fine-dining project with the most heartfelt cooking in Los Angeles.

Watch the video: KTVB Kitchen: How to bake Chef Lous Whiskey Soda Bread (August 2022).