Bready or Not: Irish Cheddar Soda Bread

Posted by on Mar 10, 2021 in Uncategorized | Comments Off on Bready or Not: Irish Cheddar Soda Bread

If you know me at all, you know I love cheese. One of my forever favorites is Kerrygold Dubliner, which I can buy in bulk at Costco almost all the time. That makes the use of a hefty amount of Dubliner all the more affordable in this amazing Irish Cheddar Soda Bread.

Bready or Not: Irish Cheddar Soda Bread

Of course, you can use another kind of Irish cheddar, or cheddar from anywhere in the world. Whatever you use will be delicious and amazing in this bread.

Bready or Not: Irish Cheddar Soda Bread

This recipe is the first in a series of re-worked recipes from a fantastic issue of Bake from Scratch Magazine last year. The July/August issue was all about Ireland, with loads of Irish recipes, and I had a blast baking my way through and making my own versions of deliciousness.

Bready or Not: Irish Cheddar Soda Bread

(Truly, if you love to bake, I highly recommend Bake from Scratch. I get a lot of food magazines, and it is my favorite. I find several things I want to make in each issue, which I can’t say about any of my other subscriptions.)

Bready or Not: Irish Cheddar Soda Bread

This bread is perfect along with a roast or soup or stew, or all by itself with a generous pat of butter (Kerrygold being best, of course).

You might think I’m getting paid to endorse this Kerrygold stuff and Bake from Scratch. I wish! No, I’m just a total fan.

Bready or Not: Irish Cheddar Soda Bread

If you love bread and cheese, oh wow, is this the recipe for you. Use a good Irish cheese like Kerrygold Dubliner, and to really make it amazing, Kerrygold butter as well. Modified from Bake from Scratch Magazine July/August 2020.
Course: Bread, Side Dish
Cuisine: irish
Keyword: cheese, quick bread
Author: Beth Cato


  • parchment paper
  • instant thermometer


  • 3 2/3 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1 cup Irish aged white cheddar cheese (113 grams) coarsely grated, divided
  • 2 teaspoons dried parsley or other herbs
  • 1/2 teaspoon black pepper
  • 2 cups buttermilk or substitute soured milk, see note


  • Preheat oven at 450-degrees. Line a baking pan with parchment paper.
  • In a large bowl, stir together flour, salt, and baking powder. Add about 2/3 cup of cheese, herbs, and pepper. Form a well in the middle and add the buttermilk. Use a hand to mix everything, kneading and clawing everything together; note that the dough will be very sticky and clumpy.
  • Once it can be patted into a round, transfer it to the parchment paper. Reshape a bit if needed. Dip a knife in some flour, and slash an inch-deep X broadly across the top of the round; this is to release steam and, according to folklore, evil fairies. Sprinkle the remaining 1/3 cup of cheese on top.
  • Bake for 15 minutes. Reduce oven temperature to 400-degrees. If the round is already looking quite brown, carefully cup some foil over the top.
  • Bake for another 20 minutes. The bread is done when it is browned and registers 200-degrees or more on a digital thermometer. If the bottom is tapped, it should sound hollow.
  • Let cool for about 30 minutes before cutting in. Bread is best served warm; easily reheat slices in the oven later. Pieces can also be frozen.



    To substitute soured milk, place a tablespoon of lemon juice or vinegar in a large liquid measuring cup, then add milk to the 2 cup point. Let sit for 10 minutes to coagulate, then add to the dough.