Cheddar Soda Bread
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Transform humble Irish soda bread into a deliciously rich loaf with a crisp, golden exterior and a soft, cheesy interior. This comforting bread is sure to please!
Irish soda bread, a beloved quick and easy table bread made with baking soda instead of yeast, is traditionally made with the most basic and cost-effective ingredients. This version maintains the bread’s simplicity but is anything but basic. Modestly adapted from Cabot Creamery, this soda bread is rich with extra sharp cheddar, yielding a crust that’s golden and crisp, with an irresistibly soft, cheesy middle. It’s comfort food at its best, tasting reminiscent of a cheesy scone or a toasty grilled cheese sandwich.
Prep is a breeze—just 10 minutes and it’s oven-ready, soon filling your kitchen with the most inviting cheesy aroma. Serve it warm alongside a steaming bowl of tomato soup, a comforting lamb stew, corned beef and cabbage, or a hearty chili con carne for a truly delicious meal.
Table of Contents
“Made this to complement your roasted corn beef and cabbage recipe…So easy, so good. The crowd loved it.”
What You’ll Need To Make Cheddar Soda Bread
- All-purpose flour: Provides the structure and base for the bread.
- Baking soda and baking powder: Act as leavening agents instead of yeast, helping the bread rise and become fluffy.
- Butter: Adds richness and flakiness to the bread; using it cold helps create pockets of steam that contribute to the bread’s texture.
- Extra-sharp Cheddar cheese: Gives the bread a strong, cheesy flavor and creates a melty, rich texture.
- Buttermilk: Moistens the dough, adds a slight tang, and activates the baking soda for leavening. If you don’t have any on hand or would rather not purchase a whole carton, see how to make buttermilk using milk and lemon juice or vinegar.
- Egg: Binds the ingredients together and contributes to the bread’s structure and richness.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by whisking the dry ingredients in a large bowl.
Add the cold cubed butter.
Using a pastry cutter, two knives, or your fingers, “cut” the butter into the flour mixture until crumbly, with a few pea-size clumps of butter within.
Toss in the cheese.
Whisk together the egg and buttermilk.
Add to the dry ingredients.
Stir until all of the flour is absorbed. Do not overmix.
Transfer the dough to a greased 8-inch square pan. Dust your hands with flour and spread the dough to the edges of the pan.
Bake for about 35 minutes, until golden brown and set, and a cake tester comes out clean.
Cool in the pan for about five minutes, then gently turn it onto a rack to cool. Slice and serve warm.
Frequently Asked Questions
Yes, you can prepare this soda bread ahead of time. Once baked and cooled, wrap the loaf tightly in plastic wrap or aluminum foil and keep it at room temperature for up to two days. For the best texture and flavor, reheat it in the oven at 350°F for 5 to 10 minutes before serving.
Absolutely! Once the bread has cooled completely, wrap it securely in plastic wrap followed by aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw overnight at room temperature or gently reheat from frozen in a 350°F oven until warmed through.
Yes, you can substitute the cheddar with an equal amount of another type of cheese. Try varieties like Gruyère, Swiss, or Pepper Jack for a different flavor profile. Just ensure the cheese you choose has good melting properties and complements the bread’s flavors.
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Cheddar Soda Bread
Transform humble Irish soda bread into a deliciously rich loaf with a crisp, golden exterior and a soft, cheesy interior. This comforting bread is sure to please!
Ingredients
- 2½ cups all purpose flour, spooned into measuring cup and leveled-off with a knife
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into ½-inch chunks, plus more for greasing the pan
- 8 ounces extra sharp Cheddar cheese, shredded (about 2 cups)
- 1¼ cups low fat buttermilk (see note)
- 1 large egg
Instructions
- Preheat the oven to 375°F. Grease an 8-inch square pan with butter or nonstick cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- Toss in the cold butter. Using a pastry cutter, two butter knives, or your fingers, cut or rub the butter into the flour mixture until the mixture is crumbly, with some pea-size clumps of butter within. Mix in the cheese.
- In a separate bowl, whisk together the buttermilk and the egg. Add to the dry ingredients and stir until everything is just moistened. Do not overmix.
- Transfer the sticky dough to the prepared pan. Dust your hands with flour and press the dough to the edges of the pan. Bake the bread for about 35 minutes, until golden brown, set, and a cake tester comes out clean. Let the bread cool in the pan for about 5 minutes, then turn out onto a rack to cool. Cut into squares and serve warm.
- Note: If you’d like to make your own buttermilk, check out the easy method here.
- Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. Once it’s completely cooled, wrap it securely in plastic wrap and place in the freezer. To reheat, wrap the bread in aluminum foil and warm it in a 350°F oven until hot.
Nutrition Information
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- Per serving (12 servings)
- Serving size: 1 square
- Calories: 221
- Fat: 11g
- Saturated fat: 7g
- Carbohydrates: 22g
- Sugar: 1g
- Fiber: 1g
- Protein: 9g
- Sodium: 510mg
- Cholesterol: 47mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Hello, can i use wheat flour instead of regular flour?
Hi Olga, Yes, but I would use white whole wheat flour — I like the King Arthur brand.
Hi Jenn….
This Cheddar Soda Bread is “briliant”. Served it with lunchtime soup – everyone raved at it’s taste, texture and overall appearance. I’m going to make this for a Masonic Dinners – instead of buying store bought bread or buns. This is a real keeper for my family recipes.
Question – Could you make this in a loaf pan??
Shar
Streetsville, Ontario, Canada
Hi Shar, So glad you enjoyed it! Yes, it would work fine in a large loaf pan.
I made the soda bread for our St Patrick’s day dinner. We loved it. I thought it tasted salty so will probably cut down on salt next time. I might add some herbs like rosemary or chives just for a change. I am thrilled to have a soda bread recipe that does not have raisins. THANKS
Made this Sunday for an early St. Pat’s party to RAVE reviews. It was moist and flavorful and so quick and easy to make and bake. This is a new staple in my house! Thanks so much!
Dear Jenn,
I posted a question earlier but not sure why it didn’t get published. Anyways, I am interested in baking this very early in the morning but am wondering if the dough can be prepared the night before, and if can, I hope you can advise as to how to store it before baking it the next day.
Thanks so much Jenn!
Hi Sha, Sorry about that. I would not hold off on baking this bread. It is leavened with baking soda, which is activated immediately once the wet ingredients are added. It will lose its leavening power if not baked right away. That said, it keeps very well and will still be delicious the next day warmed in the oven.
Hi Jenn,
Just to let you know, I made this today for breakfast, me and my son are both gluten intolerant, so I used GF flour in place of the AP flour in the recipe.
It.was.amazing! Very flavorful, moist, nice crumbs and all…I have nothing but good things to comment about this soda bread.
Thanks, thanks so much for sharing this. Oh btw, I know wrong column to say this, but I LOVE your Peruvian Chicken recipe. That is one roasted chicken recipe that I will forever return to make for my family.
Thanks!!
Dear mrs. Segal,
I’m going to make the soda bread today (or tomorrow) but I’m not sure about the size of the cup you mention in your recipe (flour). Is it the same as 250 grammes or more? Maybe less? Greetings from Holland (and I really enjoy to read your website)! Elly
Hi Elly, One cup of flour is 128 grams. Glad you’re enjoying the recipes 🙂
I see you increased the salt from original , which I will do next time I make this.I followed King Arthurs (as I pinned it a couple weeks back) recipe and it def needed more salt.
I brushed with an egg wash and sprinkled cheese on top ,as well. A keeper for sure!
Very good taste and interesting presentation. Served with Jambalaya and it was great.
Any chance of cutting in the butter using a food processor?
Hi Kathleen, Yes, that would work very well.
Hi Jenn,
Can this soda bread be made 4 or 5 hours in advance and served at room temperature? If not, what breads would you recommend.
Thanks Mandy
Hi Mandy, Yes, absolutely. It can also be warmed up in the oven again, or sliced and toasted.