What To Expect From This Savory Soda Bread

• Taste: Prepare your palate for a delightful medley of flavors. The prominent notes are the rich, sharp cheddar cheese, complemented by the pungent warmth of garlic and the subtle sweetness of green onions. The bread itself has a lovely, slightly tangy undertone from the milk-vinegar mixture, and a comforting saltiness that balances all the savory elements. Its texture is reminiscent of a tender drop biscuit, but in a more substantial bread form, perfect for tearing and dipping.
• Ease: This recipe is a dream for both novice and experienced bakers alike. The process is incredibly straightforward: you’ll start by incorporating butter into the dry ingredients, then fold in the flavorful cheese and onions before adding the wet components. There’s no complex kneading, no waiting for yeast to rise, and best of all, no mixer required. Everything comes together effortlessly in one bowl, making cleanup a breeze.
• Time: Efficiency is key with this Irish soda bread. The hands-on prep time for mixing the simple dough is surprisingly quick, taking less than 10 minutes. Once assembled, the loaf bakes in approximately 45-50 minutes, meaning you can go from craving homemade bread to enjoying a warm slice in just under an hour. It’s the ideal solution for when you need a delicious bread with minimal fuss and maximum flavor.

1. Step 1. Prepare your “buttermilk” substitute. In a small bowl or a liquid measuring cup, combine the milk and vinegar. Give it a quick stir, then let it sit undisturbed for about 5 minutes. This brief resting period allows the vinegar to slightly curdle the milk, creating the essential acidic environment needed to activate the baking soda and give your bread its rise.

2. Step 2. Whisk in the egg. After the milk and vinegar have had a moment to react, crack the egg into this mixture. Whisk everything together thoroughly until the egg is fully incorporated. The egg adds richness, moisture, and acts as a binder, contributing to a softer, more cohesive dough.

3. Step 3. Combine dry ingredients and butter. In a large mixing bowl, measure out your all-purpose flour, baking soda, and salt. Add the cold, cubed butter to this dry mixture. Using your fingertips or a pastry blender (or even a fork), work the butter into the flour until the mixture resembles coarse crumbs, with some pieces of butter still visible, roughly the size of small peas. This technique ensures a tender and flaky texture in the finished bread.

4. Step 4. Prepare your savory additions. Finely mince the green onions and chop your cheddar cheese into small, uniform pieces, about ¼ inch (approximately 0.5 cm) cubes. Uniformity in size helps ensure even distribution and melting throughout the bread. The smaller the pieces, the more evenly the flavor will spread.

5. Step 5. Fold in the flavor. Add the prepared green onions, chopped cheddar cheese, and minced garlic to the flour and butter mixture. Toss gently with your hands or a spoon to ensure they are evenly distributed throughout the dry ingredients. This step ensures that every bite of your soda bread is packed with savory goodness.

6. Step 6. Bring the dough together. Pour the whisked milk and egg mixture into the bowl with the dry ingredients. Using a wooden spoon or your hands, mix until just combined. Be careful not to overmix; overmixing can develop the gluten too much, leading to a tough bread. A few dry streaks are fine at this stage, as they will disappear during gentle kneading.

7. Step 7. Gently knead and shape. Turn the shaggy dough out onto a lightly floured surface. Knead it gently about 10 times. The goal is just to bring the dough together and ensure there are no remaining dry pockets of flour, not to develop gluten extensively. Lightly dust your hands with extra flour if the dough is a bit sticky. Once cohesive, gently form the dough into a round ball.

8. Step 8. Score and bake. Carefully transfer the dough ball into your prepared cast iron frying pan or onto the parchment-lined baking sheet. Using a sharp knife, cut a cross about ¼ inch (0.5 cm) deep into the top of the loaf. This traditional scoring technique not only adds a rustic charm but also helps the heat penetrate the center of the bread, promoting more even baking.
9. Bake the bread in your preheated oven for 45-55 minutes. You’ll know it’s done when the crust is golden brown and a reliable instant-read thermometer inserted into the center registers an internal temperature of 200℉ (93°C). Once baked, remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. This cooling period is essential for the internal structure to set, ensuring a perfectly moist and sliceable loaf. Enjoy your homemade, savory Irish soda bread!

📌 Top Tips & Expert Hacks for Perfect Irish Soda Bread

• Achieve Perfect Doneness with a Thermometer: The single most useful tool for baking is an instant-read thermometer. It takes the guesswork out of baking and ensures your loaf is cooked all the way through without being over-baked and dry. Simply insert it into the thickest part of the bread; for this recipe, aim for an internal temperature of 200℉ (93°C). This guarantees a perfectly baked loaf every time.
• The Best Cheese Texture: We found that chopping the cheddar cheese into small cubes (around ¼ inch) yields the best results. As the bread bakes, these small cubes melt into delightful pockets of creamy, savory cheese. While grated cheese can be used, opt for large grated pieces rather than finely grated, as finely grated cheese tends to melt completely into the dough, potentially disappearing and changing the overall texture of the bread.
• Garlic Powder Conversion: If you’re substituting garlic powder for fresh minced garlic, remember this golden rule: use half the amount called for in the recipe. Garlic powder is much more concentrated in flavor, so a little goes a long way to prevent your bread from being overwhelmingly garlicky.
• Don’t Overmix the Dough: This is crucial for any quick bread. Overmixing develops the gluten in the flour too much, resulting in a tough, dense, and chewy bread instead of a light, tender one. Mix only until the ingredients are just combined and no dry streaks of flour remain.
• Use Cold Butter: Just like in scones or biscuits, using cold butter that is cut into small pieces and then crumbled into the flour is key. As the cold butter melts during baking, it creates steam, which helps lift the bread and contributes to its wonderfully tender and slightly flaky texture.
• Allow for Proper Cooling: While it’s tempting to slice into a warm loaf immediately, allowing the soda bread to cool for at least 30 minutes (or even longer) is essential. During this time, the internal structure of the bread sets, and the moisture redistributes, resulting in a perfectly textured and sliceable loaf. Slicing too early can lead to a gummy interior.

Absolutely, yes! The key to traditional soda bread’s rise is the chemical reaction between baking soda and an acid. While buttermilk is a common choice, any acid will work. In this recipe, we successfully use a mixture of milk and white vinegar as a fantastic buttermilk substitute. The vinegar acidifies the milk, creating a “homemade buttermilk” that reacts with the baking soda to make the bread light and fluffy. This is especially convenient if you don’t frequently buy or use buttermilk, ensuring you can still enjoy delicious soda bread whenever the craving strikes!

Irish soda bread is incredibly versatile! We love to enjoy this savory version toasted with a generous spread of butter – the warmth truly brings out the flavors of the cheese, garlic, and onion. It’s also an excellent accompaniment to a wide variety of meals, serving as a hearty side dish. Think delicious soups, comforting stews (like beef or vegetable stew), chili, or even alongside a Sunday roast. Its sturdy texture makes it perfect for soaking up rich sauces and gravies, or simply as a satisfying snack on its own.

Yes, warming it up is highly recommended! While Irish soda bread can certainly be enjoyed at room temperature, toasting it or gently reheating it (especially with butter) truly enhances its flavors and texture. Warming the bread makes the cheese melty and gooey again, crisps up the crust, and releases the aromatic notes of garlic and onion. A quick toast in a toaster oven or a few minutes in a warm skillet can transform a simple slice into an indulgent treat.

To keep your Irish cheddar soda bread fresh, store any leftovers at room temperature in an airtight container or tightly wrapped in plastic wrap for up to 3 days. For longer storage, it freezes exceptionally well! Wrap the cooled loaf or individual slices tightly in plastic wrap, then again in aluminum foil, and place in a freezer-safe bag for up to 3 months. Thaw at room temperature and reheat gently for best results.

While the basic method of soda bread is traditional to Ireland, this particular recipe with added cheddar, garlic, and onions is a savory variation. Traditional Irish soda bread typically contains only four ingredients: flour, baking soda, salt, and buttermilk (or a milk/acid substitute). Our recipe takes inspiration from that simplicity but adds popular savory enhancements to create a more flavorful and hearty loaf, perfect for modern tastes and pairings.

Did you try this amazing recipe? Your feedback truly makes our day! Make sure to leave a ⭐️ star rating and a thoughtful comment below the recipe card. We absolutely love hearing from you, and your insights are incredibly helpful to other readers looking for delicious meal ideas.

📲 FOLLOW Sara on Social! 👋 Facebook, Instagram, or Pinterest to stay up-to-date with the latest culinary creations and behind-the-scenes glimpses from our kitchen!

Irish Cheddar Soda Bread

Hi, I’m Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.