Irish soda bread flavored with cheese, garlic, and herbs is the perfect, easy bread to serve as the ultimate side dish for St. Patrick’s day!
There’s no yeast & no rising! And you still get a fluffy, flavorful loaf of bread. Just mix wet ingredients into dry ingredients and bake!
It’s also very versatile and you can add pretty much anything. Different kinds of cheese, herbs, onions, garlic and even sun-dried tomatoes. The rest of the ingredients are all pantry/fridge staples.
Serve with my Slow Cooked Guinness Corned beef and Sautéed Cabbage.
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper, freshly ground
- ½ teaspoon granulated sugar
- 2 ounces sharp cheddar, cut into ¼-inch cubes
- ⅓ cup Parmesan cheese, grated
- 1 ½ teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 2 cloves of garlic, minced
- 2 tablespoons green onions, sliced
- 1 cup buttermilk
- 4 tablespoons butter
Preheat the oven to 400°F.
Line a baking sheet with parchment paper, sprinkle a small amount of flour onto the sheet where you will be placing the bread.
In a large bowl, sift together the flour, baking soda, salt, black pepper, parmesan cheese and sugar, whisk together until combined.
Add to the dry mixture the cheddar, herbs, garlic and green onions, mix.
Add the buttermilk to the flour mixture, mixing until combined.
Knead for 1-2 minutes, until the dough holds together. Add more liquid if dough is not forming.
Form dough into a round loaf and transfer to the floured parchment paper-lined baking sheet.
Cut a cross into the top of the dough, about ½ inch deep and 2-inches long. Cover and bake for 15 minutes. After 15 minutes, remove the cover, pour 2 tablespoons of melted butter over the top and continue baking for an additional 10 minutes, or until the soda bread is lightly browned and sounds hollow when tapped on the bottom of the loaf.
Remove from the oven and place two tablespoons of butter on the top and allow it to melt.
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