Cheese and herb Irish soda bread

Ingredients

• 500 g (4 cups)plain flour
• 7 g (1½ tsp)bicarbonate of soda
• 5 g (1 tsp)salt
• 500 ml (2 cups)buttermilk
• 1egg
• 110 g (1 cup)grated cheddar cheese
• 15 g (½ cup)fresh herbs, chopped (such as parsley, sage and chives)

Instructions

1. 1

   Prepare the oven

   Heat the oven to 180°C (360°F). Line a Dutch oven or cast-iron pot with baking parchment.

2. 2

   Mix dry ingredients

   Whisk the flour, bicarbonate of soda and salt together in a large bowl.

3. 3

   Combine wet ingredients

   Whisk the egg into the buttermilk, then pour the mixture into the bowl of dry ingredients.

4. 4

   Add cheese and herbs

   Mix until the dough is beginning to come together, with some large lumps still visible. Add the cheddar and chopped herbs.

5. 5

   Finish the dough

   Continue mixing just until the dough comes together. It should look sticky and shaggy rather than smooth.

6. 6

   Score the loaf

   Transfer the dough to the lined pot and use a sharp knife to score a cross on top. Cover with the lid and place in the preheated oven.

7. 7

   Bake the bread

   Bake for 30–45 minutes, until cooked through. The loaf should sound hollow when tapped on the bottom, and a skewer inserted into it should come out clean.

8. 8

   Cool and serve

   Take the pot out of the oven and leave the bread to cool for 10–15 minutes before slicing. Serve with butter.

What is Irish soda bread?

Irish soda bread is a quick bread leavened with bicarbonate of soda rather than yeast, so it does not need proving or kneading. Its familiar cross-cut top helps divide the loaf and gives the dough room to expand as it bakes.

This version adds cheddar and a mixture of fresh herbs for a savoury twist on the traditional loaf. Buttermilk provides the acidity that activates the bicarbonate of soda.

Nutrition and macros by portion

The nutrition label shows one serving as written: 296 calories, 14g protein, 47g carbs, 4g fat.

The flour supplies most of the carbohydrates, while the cheddar, buttermilk and egg contribute protein and some fat. Serve a slice with soup or salad for a more balanced plate.

The key ingredients

Buttermilk: its acidity reacts with the bicarbonate of soda to help the loaf rise. Whisk the egg into it before adding it to the flour mixture.

Cheddar and herbs: grated cheddar brings a salty, savoury flavour, while parsley, sage and chives add freshness. Chop the herbs before mixing them through the dough.

Mix just enough

Lumpy dough: start by mixing the wet and dry ingredients only until they begin to come together, then add the cheese and herbs. A shaggy, sticky dough is what you want.

Gentle finish: stop mixing as soon as no dry patches remain and the dough holds together. Making it smooth by mixing for longer can leave the loaf dense.

Check the loaf is baked

Timing: bake for 30–45 minutes at 180°C, using the range as a guide since ovens and pots can vary. Keep the lid on while the loaf bakes as directed.

Doneness: tap the bottom of the loaf and listen for a hollow sound, then check that a skewer inserted into it comes out clean. Let it rest for 10–15 minutes before slicing.

Using a Dutch oven

Lined pot: baking parchment makes it easier to lift out the loaf and helps prevent it sticking to the cast iron. Make sure the pot is large enough to hold the dough with space for it to expand.

Covered baking: the recipe uses the pot lid during baking, so fit it securely before putting the pot in the oven. Take care when removing the hot lid and pot.

Serving ideas

Warm slices: serve the bread after its short cooling rest, with butter as suggested in the method. The cheese and herbs also make it a flavourful partner for soup.

For a fuller meal, pair a slice with a bowl of soup or a salad. Allowing the loaf to cool briefly helps it slice more neatly.

Recipe notes & tips

• Measure the flour without packing it into the cup, or use the metric weight for consistency.
• Grate the cheddar finely so it distributes through the dough more evenly.
• Chop the herbs finely before adding them to the dough.
• Mix by hand or on a low setting, stopping as soon as the dough holds together.
• Use a sharp knife to make a clear cross on top before baking.
• Let the loaf rest for 10–15 minutes before cutting to make slicing easier.

Variations

• Herb mix: use another combination of fresh herbs in place of parsley, sage and chives.
• Cheese choice: swap the cheddar for another firm, well-flavoured grated cheese.
• Extra herbs: increase the variety of herbs while keeping the chopped quantity at ½ cup.
• Smaller loaves: divide the dough between smaller lined pots and check each loaf for doneness.
• Soup pairing: serve the bread warm alongside a bowl of vegetable or potato soup.

Common mistakes to avoid

• Overmixing the dough: stop once it comes together, as a smooth dough can bake up dense.
• Adding the cheese too early: first bring the dough partway together, then mix in the cheddar and herbs.
• Skipping the cross: score the top before baking so the loaf can open as it rises.
• Cutting too soon: wait 10–15 minutes after baking so the loaf is easier to slice.
• Guessing at doneness: use both the hollow-sounding base and a clean skewer as checks.

How to store

Once completely cool, store the bread wrapped or in an airtight container at room temperature for up to 2 days. Reheat slices briefly in a warm oven or toaster; freeze extra bread, well wrapped, for longer storage.

Frequently asked questions