This small loaf of Easy Irish Soda Bread with Cheddaris a quick bread recipe that does not require yeast. Baking soda makes the bread rise and buttermilk keeps the bread soft. For more flavor, we add a little butter and Irish Cheddar cheese, then bake to perfection with the ideal crusty exterior.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Appetizer, Side Dish, Snack
Cuisine: Irish
Keyword: Irish Cheddar, Irish Soda Bread, No Yeast, Quick Bread, Small Loaf
2cupsall-purpose flourcake or pastry flour work too
1/2teaspoonbaking soda
1teaspoonsalt
3/4cup buttermilk, cold
1 and 1/2tablespoonsunsalted butter, grated and cold
3/4cupIrish cheddar cheese, grated and coldor any hard cheese
Instructions
If you don't have buttermilk - Add 2 and 1/4 teaspoons of vinegar or lemon juice to a liquid measuring cup. Fill the cup with milk to the 3/4 mark. Refrigerate the buttermilk for about 10-15 minutes, until it starts to curdle. Note - I recommend whole milk, but 2% or 1% will also work.
Preheat the oven to 400F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
In a medium mixing bowl, use a wooden spoon and stir together the flour, baking soda, and salt. Add the grated butter and approx. a 1/2 cup of the grated cheese, and stir to coat the pieces. Reserve the remaining cheese to sprinkle over the top of the loaf. Note - I recommend grating the cheese and butter. Grated butter distributes more evenly.
Pour the buttermilk over the top of the flour and stir with the wooden spoon - until the flour is dampened and a dough starts to form. The dough will be rough and scrappy.
Pour the dough onto a lightly floured work surface and working quickly, shape the dough into approximately a 5-inch ball and gently and ever so slightly flatten the top of the dough ball. Do not overwork, or knead the dough.
Transfer the dough loaf to the prepared baking sheet and sprinkle the top with the remaining cheese. Then, using a sharp knife, score the top of the dough in a deep cross (not all the way through). Note - the cheese may bake over the cuts in the top of the loaf, or may not. You will notice in my photos it did, and this is ok!
Bake the bread for 27 - 30 minutes, until the loaf is golden brown. Transfer the bread immediately to a wire cooling rack to cool. Serve warm or at room temperature. The bread is best enjoyed the day it is baked. Enjoy!
Notes
Grate the Cheese and Butter - When working with cold butter, I find grating it (rather than working it in with a pastry cutter), distributes the butter better without melting it.
Use Cold Ingredients - Keep the refrigerated ingredients in the fridge and ready to go when needed.
Work Fast - This is not a dough that can sit on the counter. It should be mixed quickly and get into the oven immediately. Otherwise, we run the risk of the baking soda + buttermilk reaction not working to its full potential. Translation - flat bread.
Don't Overwork - Try not to overmix or overwork the dough. The result could be a chewy, tough bread.
High Altitude Bakers - No recipes adjustments are needed. Just watch the bake time as the bread may not need the full 30 minutes.