Cheddar Herb Irish Soda Bread Recipe (Savory & So Easy!)

Irish soda bread gets a delicious savory upgrade in this mouthwatering cheddar herb version. Forget the traditional sweet raisin bread—this savory Irish soda bread is packed with sharp cheddar cheese, fresh herbs, and incredible flavor that pairs perfectly with soups, stews, or enjoyed on its own with a generous smear of butter.

The best part? This quick bread requires no yeast and no rising time. You can have fresh, warm, homemade bread on your table in under an hour, making it perfect for last-minute dinners, St. Patrick’s Day celebrations, or anytime you’re craving rustic, hearty bread without the wait.

What Makes This Irish Soda Bread Special?

Traditional Irish soda bread relies on baking soda (hence the name) instead of yeast for leavening, which means it comes together quickly with minimal effort. This savory version takes the classic recipe and transforms it into something truly special by adding sharp cheddar cheese and aromatic herbs.

The result is a beautifully crusty exterior with a tender, slightly dense crumb that’s studded with pockets of melted cheese and bursts of herb flavor. It’s rustic, satisfying, and utterly delicious.

Why You’ll Love This Savory Soda Bread

No Yeast, No Wait – Skip the rising time! This bread is ready to bake immediately after mixing.

Incredibly Easy – Even beginners can master this foolproof recipe with just one bowl and basic ingredients.

Packed with Flavor – Sharp cheddar and fresh herbs take this bread from simple to spectacular.

Versatile – Perfect as a side dish, for sandwiches, or toasted with butter for breakfast.

Rustic and Beautiful – The traditional scoring and golden crust make for an impressive presentation.

Budget-Friendly – Made with simple pantry staples plus cheese and herbs.

Ingredients You’ll Need

For the Soda Bread:

• 4 cups all-purpose flour – The foundation of your bread
• 1 tablespoon granulated sugar – Balances the tanginess of the buttermilk
• 1 teaspoon baking soda – The leavening agent that makes it rise
• 1 tablespoon baking powder – Extra lift for a lighter texture
• 1½ teaspoons salt – Enhances all the flavors
• 6 tablespoons cold butter, cubed – Creates a tender crumb
• 1½ cups shredded sharp cheddar cheese – The star ingredient
• 2 tablespoons fresh herbs, chopped (rosemary, thyme, chives, or a combination)
• 1¾ cups buttermilk – Creates the perfect texture and adds tang
• 1 large egg – Adds richness and helps bind everything together

For Topping:

• 1 tablespoon melted butter – Brushed on after baking for a gorgeous shine

Kitchen Tools Required

• Large mixing bowl
• Small bowl for egg wash
• Measuring cups and spoons
• Wooden spoon or fork
• Baking sheet or cast iron skillet
• Parchment paper
• Pastry brush
• Sharp knife for scoring

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 375°F. Line a baking sheet with parchment paper or lightly grease a 9-10 inch cast iron skillet (traditional Irish soda bread is often baked in a skillet for extra crustiness).

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Make sure everything is evenly distributed with no lumps, as this ensures even rising.

Step 3: Cut in the Butter

Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter pieces will create pockets of flakiness in your bread.

Step 4: Add Cheese and Herbs

Toss in the shredded cheddar cheese and chopped fresh herbs. Stir everything together until the cheese and herbs are evenly distributed throughout the flour mixture. Reserve a small handful of cheese if you want to sprinkle some on top before baking.

Step 5: Prepare the Wet Ingredients

In a small bowl, whisk together the buttermilk and egg until well combined. The egg helps bind the dough and gives the bread a richer texture and color.

Step 6: Combine Wet and Dry

Make a well in the center of your dry ingredients and pour in the buttermilk-egg mixture. Using a wooden spoon or your hands, stir gently until the dough just comes together. The dough will be shaggy and slightly sticky—don’t overmix! Overmixing will result in tough bread.

Step 7: Shape the Dough

Turn the dough out onto a lightly floured surface. With floured hands, gently knead it just 2-3 times to bring it together. Shape it into a round loaf about 7-8 inches in diameter and 2 inches high. The dough should be slightly rough and rustic-looking—that’s perfect!

Step 8: Score the Bread

Place the shaped dough on your prepared baking sheet or in your greased skillet. Using a sharp knife, cut a deep “X” across the top of the loaf, about ½ inch deep. This traditional scoring isn’t just decorative—it helps the bread bake evenly and allows steam to escape. If desired, sprinkle the reserved cheese on top.

Step 9: Bake to Golden Perfection

Bake for 45-55 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, tent it loosely with aluminum foil for the last 15 minutes of baking. An instant-read thermometer should read 190-200°F when inserted into the center.

Step 10: Brush with Butter

As soon as the bread comes out of the oven, brush the top with melted butter for a beautiful shine and extra flavor. Let it cool on a wire rack for at least 15-20 minutes before slicing—this helps the interior set properly.

Expert Tips for Perfect Soda Bread

Use Cold Butter – Cold butter creates a flakier, more tender texture. Don’t let it soften to room temperature.

Don’t Overmix – Mix just until the dough comes together. Overmixing develops gluten, making the bread tough.

Fresh Buttermilk is Key – The acidity in buttermilk reacts with the baking soda to create the rise. Don’t substitute with regular milk.

Work Quickly – Once the buttermilk is added, the leavening process begins, so shape and bake without delay.

Customize the Herbs – Use whatever fresh herbs you have on hand. Rosemary, thyme, chives, parsley, or oregano all work beautifully.

Check for Doneness – The bread should sound hollow when tapped on the bottom and feel firm to the touch.

Storage and Serving Instructions

Storing:

Wrap cooled soda bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, wrap well and freeze for up to 3 months.

Reheating:

Warm slices in a 300°F oven for 5-10 minutes, or toast individual slices. You can also microwave slices for 15-20 seconds.

Serving Suggestions:

Soda bread is best served slightly warm with butter. It’s also delicious:

• Sliced and toasted for breakfast
• Served alongside Irish stew or beef stew
• With a bowl of tomato soup or potato soup
• As the base for sandwiches
• With scrambled eggs for breakfast

Common Questions

Can I use dried herbs instead of fresh?
Yes! Use about 2 teaspoons of dried herbs since they’re more concentrated than fresh. Add them with the dry ingredients.

What if I don’t have buttermilk?
Make a quick substitute by adding 1¾ tablespoons of white vinegar or lemon juice to regular milk. Let it sit for 5 minutes before using.

Can I make this bread dairy-free?
It’s challenging since cheese is a main ingredient, but you can use dairy-free butter, non-dairy milk with vinegar, and dairy-free cheese shreds.

Why is my bread dense?
Soda bread is naturally denser than yeast bread, but overmixing can make it even denser. Mix gently and don’t knead more than 2-3 times.

Can I add other mix-ins?
Absolutely! Crispy bacon bits, sun-dried tomatoes, or caramelized onions are all delicious additions.

How do I know when it’s done?
The bread should be deep golden brown, sound hollow when tapped, and an internal thermometer should read 190-200°F.

Delicious Variations to Try

Garlic Cheddar Soda Bread: Add 3 cloves of minced garlic or 1 teaspoon garlic powder to the dough.

Jalapeño Cheddar: Mix in diced jalapeños for a spicy kick.

Everything Bagel Soda Bread: Brush the top with egg wash and sprinkle with everything bagel seasoning before baking.

Parmesan Herb: Use grated Parmesan instead of cheddar for a different flavor profile.

Whole Wheat Version: Replace half the all-purpose flour with whole wheat flour for a heartier bread.

Bacon Cheddar: Add ½ cup of cooked, crumbled bacon to the dough.

What to Serve with Cheddar Herb Soda Bread

This savory bread pairs beautifully with:

Soups and Stews: Irish stew, beef and Guinness stew, potato soup, tomato soup, or chicken noodle soup

Breakfast: Scrambled eggs, omelets, or alongside a full Irish breakfast

Dinner: Roasted chicken, pot roast, corned beef and cabbage, or grilled meats

Appetizers: Serve slices with a cheese board or dips

Salads: Makes an excellent accompaniment to hearty salads

The History Behind Irish Soda Bread

Irish soda bread became popular in Ireland in the 1800s when baking soda became widely available. Traditional Irish soda bread was made with just four ingredients: flour, salt, baking soda, and buttermilk. The soft Irish wheat and lack of access to ovens led to a unique texture—dense and hearty rather than light and fluffy.

The traditional cross cut into the top was said to ward off evil spirits and let the fairies out, though practically, it helps the bread bake evenly. Today, soda bread has evolved into many variations, including this delicious savory version that’s become a beloved staple far beyond Ireland’s shores.

Make-Ahead and Freezing Tips

Make the Dough Ahead: You can prepare the dough up to the shaping stage, wrap it tightly, and refrigerate for up to 4 hours before baking. Let it sit at room temperature for 15 minutes before scoring and baking.

Freeze Unbaked Dough: Shape the dough, score it, and freeze on a baking sheet. Once solid, wrap tightly and freeze for up to 1 month. Bake from frozen, adding 10-15 minutes to the baking time.

Freeze Baked Bread: Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature and reheat before serving.