BREAD
4 c  Flour, all purpose
1 ts Baking Soda
1 c  Raisins or currants (option)
1 1/2 c  Buttermilk
1/2 c  Honey, liquid
1 ts Salt
1/4 c  Butter, chilled
1/4 c  Irish Whisky or buttermilk

GLAZE
2 ts Irish Whisky
2 ts Milk

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.