Irish Soda Bread with CHEESE!




Begin by combining the dry ingredients in a large bowl. (See below for list of ingredients)


Whisk well.


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Add the cold cubed butter.


Using a pastry cutter, two knives, or your fingers, “cut” the butter into the flour mixture until crumbly, with a few pea size clumps of butter within.




Toss in the cheese.


Whisk together the egg and buttermilk, and add to the bowl.


Stir with a spoon just until all of the flour is absorbed. Do not overmix.

Cafe Britt



Transfer the dough to a greased 8-inch cake pan. Dust your hands with flour and spread the dough to the edges of the pan.


Bake for 40-45 minutes, until golden brown and a cake tester comes out clean.


Cool in the pan for about five minutes, then gently turn it onto a rack to cool.


Slice and serve warm.


This recipe was modestly adapted from Cabot Creamery via The only changes were to increase the salt and refine the instructions a bit. See the original recipe and read the rave reviews here


Irish Cheddar Soda Bread

Servings: 1 loaf, about 12 servings
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Total Time: 50 Minutes


  • 2-1/2 cups all purpose flour, spooned into measuring cup and leveled-off with a knife
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into 1/2-inch chunks, plus more for greasing the pan
  • 8 ounces extra sharp Cheddar cheese, grated (about 2 cups)
  • 1-1/4 cups low fat buttermilk
  • 1 large egg


  1. Preheat the oven to 375°F. Grease an 8-inch round cake pan with butter or nonstick cooking spray.
  2. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
  3. Toss in the cold butter. Using a pastry cutter or two butter knives, “cut” the butter into the flour mixture until the mixture is crumbly, with some pea-size clumps of butter within. Mix in the grated cheese.
  4. In a separate bowl, whisk together the buttermilk and the egg. Add to the dry ingredients and stir until everything is just moistened. Do not overmix.
  5. Transfer the sticky dough to the prepared pan. Dust your hands with flour and press the dough to the edges of the pan. Bake the bread for 40-45 minutes, until golden brown and a cake tester comes out clean. Let the bread cool in the pan for about 5 minutes, then turn out onto a rack to cool. Cut into wedges and serve warm with softened butter.

This article first appeared on Jenn Segal’s blog, Once Upon A Chef. All photos are credit Jenn Segal.


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