Check out this Irish bread recipe for St. Patrick’s Day or any day of the year! The wine pairing suggested is from Briar Rose Winery, an enchanting winery to visit in Temecula, California. View an article about Briar Rose.

Cheers! Kathy

Irish Soda Bread

2 cups unbleached all purpose flour
1 cup whole wheat flour
1/2 cup sugar
2 tsp baking soda
1 tsp salt
1/2 stick cold unsalted butter cut into bits
1 cup raisins
2 tsp caraway seeds
1 1/2 cups buttermilk or plain yogurt
milk for brushing bread

Preheat oven to 350 F and butter 1 1/2 quart round baking dish.

In a large bowl wisk together flours, sugar, baking soda and salt.  Add butter and toss to coat with flour. With fingertips rub in butter until mixture resembles coarse meal.  Add raisins and caraway seeds and toss until coated.  Add buttermilk or yogurt and stir until dough is moistened evenly.

On a floured surface knead dough 1 minute, sprinkling slightly with flour to prevent sticking.  Shape dough into a ball and put in baking dish.  With a sharp knife cut a shallow X in top of loaf and brush loaf with milk.

Bake 55-60 minutes or until golden brown.   Serve with sweet butter and the signature Briar Rose smoked salmon.

Pairs perfectly with Briar Rose 2008 Fume Blanc. A light Sauvignon Blanc with tropical and mango flavors layered over a hint of pineapple and a touch of oak.

Recipe provided by Linda Kissam of Kissam Consulting