Cheddar Herb Irish Soda Bread (Savory & So Easy!)
This savory cheddar herb Irish soda bread is a rustic, flavorful twist on the classic. Packed with sharp cheddar, fresh herbs, and a tender crumb, it's the perfect quick bread for soups, stews, or enjoying warm with butter. No yeast, no rising—ready in under an hour!
Equipment
- Large mixing bowl
- small bowl
- Measuring cups and spoons
- wooden spoon or fork
- baking sheet or cast iron skillet
- Parchment paper
- Pastry brush
- Sharp knife
Ingredients
- 4 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking soda
- 1 tbsp baking powder
- 1 1/2 tsp salt
- 6 tbsp cold butter, cubed
- 1 1/2 cups shredded sharp cheddar cheese
- 2 tbsp fresh herbs, chopped (rosemary, thyme, chives, or mix)
- 1 3/4 cups buttermilk
- 1 large egg
- 1 tbsp melted butter, for brushing after baking
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper or grease a 9–10 inch cast iron skillet.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
- Cut in cold cubed butter using your fingers or a pastry cutter until mixture resembles coarse crumbs.
- Stir in shredded cheddar cheese and chopped herbs. Reserve some cheese for topping if desired.
- Whisk buttermilk and egg together in a small bowl.
- Pour wet mixture into dry mixture. Stir gently until the dough just comes together—do not overmix.
- Turn dough onto a lightly floured surface and knead 2–3 times. Shape into a round loaf about 7–8 inches wide.
- Place loaf on baking sheet or skillet. Score a deep “X” across the top about ½ inch deep. Top with extra cheese if desired.
- Bake 45–55 minutes until golden brown. Tent with foil if browning too quickly. Bread is done when bottom sounds hollow or internal temp reaches 190–200°F.
- Brush warm bread with melted butter. Cool 15–20 minutes before slicing.
Notes
Use cold butter for the flakiest crumb and avoid overmixing to keep the bread tender. You can swap in different herbs, add bacon, jalapeños, or garlic, or top with extra cheese for a golden crust. Stores well for 3 days or freeze up to 3 months.