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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Jennifer,
Another blue ribbon recipe!!! You make baking seem so simple with your recipes. Everything that I make using your recipes always comes out perfect!!!
One quick question. If I reduce the amount of salt used in this recipe, will it have an adverse effect on the final product? I find that some cheddar are saltier tasting than others.
Thanks again for another wonderful recipe!!!
Sure Jim, you can cut back on the salt if you want. If desired, you could replace half the salt with a different dried herb like rosemary or thyme.
I spent all day yesterday making the traditional Irish breads, both white and brown, for a party and for friends and family. I thought I was done. This morning I saw this recipe. I had just enough buttermilk left to make it. YUMMY!!!! Very buttery and cheesy. Love it!
Also, would this be good made with jack cheese?
Yes, jack cheese would be tasty here too.
Help! I don’t have any buttermilk. Will this work with the milk and vinegar mixture?
Yes Patsy, I think that should work!
Can this bread be made successfully using an Iron Skillet instead of a cake pan? If so, are any adjustments needed, like preheat the pan or change baking time for dark utensil?
Yes, I think this could be made in an iron skillet with no adjustments necessary. Please let me know how it turns out!
As was said earlier, you can’t make soda bread dough ahead and bake it later. But for those of you who want fresh soda bread but don’t want to do all the last minute prep, here’s a do ahead tip I’ve used for years. Mix all ingredients together and cut in the butter. If you are adding anything (cheese, herbs, dried fruit or nuts) stir them in to the mixture. Then transfer it to a covered bowl or bag and put in fridge or freezer. When ready to use, just add the egg and milk and bake as usual. No need to warm the dough. It isn’t yeast risen, so it bakes beautifully. If really pressed for time you can even mix the egg and milk ahead the night before. This works for all soda breads, bicuits and scones. I keep some mixture in the freezer and then it’s ready whenever I want fresh breads. Just remember to label it well.
I’ve made the KAF version and while it smelled amazing, I was always surprised at how subtle the flavor was given the quantity of cheese. Reading the recipe and your changes from the original, I’m guessing that it wasn’t salty enough to bring out the cheddar flavor. This would be a perfect accompaniment to all the amazing summer salads we are eating these days.
I’d love to make these in a muffin tin to maximize the crispy toasted cheese outside. After how long would you suggest I start checking to see if they’re done? Thanks!
Hi Erika, Yes, the salt does really bring out the flavor. For muffins, I’d start checking after 20 minutes. Please let me know how they turn out 🙂
This recipe is wonderful! Made it as muffins and they were awesome. The tops did not get very brown, but they were definitely done at 20 minutes and were delicious. Added some chopped green onion with the cheese.
I have heard of Soda Bread, but I didn’t understand until now just what it meant. I didn’t even know that baking soda could act as a leavening agent. I am new to bread making and this looks fantastic and easy enough for a novice like me!
Made this for St. Patrick’s Day and everyone loved it! I’m thinking about adding some diced jalapeno next time for a little kick…just haven’t decided if it should be fresh jalapeno or pickled…
We made this to go with tomato soup, and it was a nice, fast bread. I bet you could mix in other ingredients, like chives or bacon to up the flavor. Will be saving this one, for sure.