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Today’s recipe is from Corian Linkogle, Owner of Briar Rose Winery.

The Hill Team is a huge fan of the Briar Rose Wine. We shared some Cab that was exceptional. Thank you Corian for sharing this.

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 quarter round baking dish.
In a large bowl wish together flours, sugar, baking sold 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.

Again, I have to thank Linda Kissman for sending me Corian’s recipe. Linda conducts tours of the Temecula Valley Wine Country. You can contact her at lindakissam@aol.com.

Let me know how you enjoy this.

Culinarily yours,

Maralyn D. Hill, President
International Food, Wine & Travel Writers Association
The Tandem Tasters
Books By Hills
Our Love Affairs with Food & Travel; Success, Your Path to a Successful Book; Cooking Secrets the Why and How…; and Winner and Final Chairman.
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