Delicious Cheesy Irish Soda Bread: An Easy, No-Yeast Recipe for All Occasions

Discover the incredible simplicity and irresistible flavor of this Cheesy Irish Soda Bread! Forget the fuss of yeast; this recipe comes together quickly with just a handful of staple ingredients you likely already have in your kitchen. The result is a wonderfully soft and tender loaf, bursting with rich, buttery notes and a delightful savory kick from generous amounts of cheddar cheese and a hint of black pepper. It’s the perfect blend of traditional charm and modern convenience, promising a satisfying bake every time.

Have you ever experienced the comforting aroma and hearty taste of freshly baked Irish soda bread? If not, consider this your invitation to dive into a world of simple, homemade baking joy! This bread is truly a revelation. Each slice offers a perfect contrast: a beautifully crisp, golden edge giving way to an incredibly tender and moist interior. It’s an exceptionally versatile bread, making a fantastic accompaniment to almost any meal—from a cozy stew to a vibrant salad. Yet, it’s equally fabulous enjoyed purely on its own, slathered generously with creamy butter, a drizzle of golden honey, or your favorite fruity jam. Its rustic charm and straightforward preparation make it a beloved staple in many homes.

While traditional Irish soda bread is often quite plain, focusing on the essential flour, buttermilk, and baking soda, this particular version takes a delicious detour. I’m absolutely convinced you’ll adore this rendition, which is lavishly filled with sharp cheddar cheese and a subtle yet impactful dash of black pepper. The cheese melts into gooey pockets, adding a depth of flavor and a wonderfully savory dimension that elevates this simple loaf into something truly special. It’s remarkably adaptable too, as you’ll see with the variation suggestions below, but honestly, this cheesy, peppery combination holds a special place in my heart.

It’s important to note that while inspired by the time-honored tradition, this recipe represents a very modern, American take on the classic Irish staple. Traditional Irish soda bread typically uses soft wheat flour, baking soda, and buttermilk, often without the addition of butter, sugar, or eggs, and is frequently made in a very plain style to accompany meals. The addition of cheese, butter, and an egg in this recipe creates a richer, more tender crumb and a bolder flavor profile that has become popular in many contemporary kitchens. You can learn all about the fascinating history and traditional methods of Irish soda bread here! Understanding its origins only deepens the appreciation for both classic and creative interpretations like this one.

Table of Contents

• Ingredients You’ll Need for Cheesy Irish Soda Bread
• How to Make Irish Soda Bread: A Step-by-Step Guide
• Creative Variations for Your Soda Bread
• Expert Recipe Tips and FAQs
• Get the Full Cheesy Irish Soda Bread Recipe
• More Easy Bread Recipes to Try

Ingredients You’ll Need for Cheesy Irish Soda Bread

How to Make Irish Soda Bread: A Step-by-Step Guide

Making this cheesy Irish soda bread is incredibly straightforward, perfect for bakers of all skill levels. With no yeast to worry about and minimal kneading, you’ll have a delicious, fresh loaf in no time. Follow these simple steps for a perfect bake:

1. Combine Dry Ingredients, Cut in Cold Butter, and Add Cheese: Begin by whisking together the all-purpose flour, baking soda, coarse salt, and ground black pepper in a large mixing bowl. The baking soda is key here, as it will react with the buttermilk to create the bread’s rise. Next, add the cold, cubed unsalted butter to the dry mixture. Using a pastry blender (or two knives, or even your fingertips), cut the butter into the flour until it resembles coarse crumbs, with some pea-sized pieces remaining. This is crucial for creating pockets of steam during baking, leading to a tender and flaky texture. Finally, stir in the shredded cheddar cheese, ensuring it’s evenly distributed throughout the mixture.
2. Stir in Buttermilk and Egg: Create a shallow well in the center of your flour and butter mixture. In a separate small bowl, whisk together the cold buttermilk and the large egg until well combined. Pour this liquid mixture into the well. Using a wooden spoon or a sturdy spatula, gently stir until the ingredients are just combined. The dough will look shaggy, somewhat dry, and not entirely smooth – resist the urge to overmix! If needed, you can use your hands lightly to bring the dough together, but keep handling to a minimum.
3. Shape into a Ball and Score with an “X”: Lightly dust your work surface with a little flour. Turn the shaggy dough out onto the floured surface. Gently pat and shape the dough into a round disk, about 6-7 inches in diameter and roughly 1.5 to 2 inches thick. Remember, it’s perfectly fine if the dough isn’t perfectly smooth; its rustic appearance is part of its charm. Using a sharp knife, cut a deep “x” into the top of the dough, extending almost to the edges and about halfway through the dough’s thickness. This iconic “x” serves a dual purpose: it helps the center of the bread bake through evenly, and it allows the bread to expand and rise without splitting awkwardly during baking, creating beautiful cracks along the score lines.
4. Bake to Golden Perfection: Carefully transfer the shaped dough to your chosen baking vessel. A cast iron pan is excellent for achieving a wonderfully crisp bottom crust, but a parchment-lined sheet pan or another baking dish will work just as well. Place the bread in a preheated 400°F (200°C) oven and bake for approximately 40-45 minutes. The bread is ready when the crust is beautifully golden brown, and a wooden skewer or toothpick inserted into the thickest part comes out clean. If you tap the bottom, it should sound hollow.
5. Enjoy!: Once baked, remove the Irish soda bread from the oven and let it cool slightly on a wire rack. This allows it to set and makes slicing easier. Serve warm slices immediately, allowing the melted cheese to be at its gooey best, or enjoy it at room temperature. For optimal freshness and flavor, Irish soda bread is truly most delicious on the day it’s baked. However, any leftovers can be stored in an airtight container for a couple of days and are absolutely fantastic toasted the next day, perhaps for breakfast!

Creative Variations for Your Irish Soda Bread

While the cheesy and peppery version of this Irish soda bread is a personal favorite, its fundamental recipe is incredibly versatile, allowing for a wide range of delicious modifications. Don’t hesitate to experiment and make it your own! Here are some fantastic variations to inspire you:

• Explore Other Cheeses: Expand beyond cheddar! Try adding other hard, shreddable cheeses like nutty Parmesan, rich Gruyere, mild Gouda, or a spicy Pepper Jack for a kick. Aim for cheeses that grate well and melt nicely. It’s best to avoid very soft, high-moisture cheeses as they can alter the dough’s consistency.
• Infuse with Herbs: Fresh or dried herbs can add a wonderful aromatic dimension. Rosemary, thyme, chives, or a mix of “herbes de Provence” would be delightful. For fresh herbs, finely chop about 1-2 tablespoons. If using dried herbs, about 1-2 teaspoons should suffice, mixed in with the dry ingredients.
• Incorporate Whole Wheat Flour: For a heartier, more rustic loaf, substitute half of the all-purpose flour with whole wheat flour. This will add a deeper, nutty flavor and a denser texture, along with more fiber. You might need to add a tiny bit more buttermilk if the dough feels too dry, as whole wheat flour absorbs more liquid.
• Sweet Soda Bread Delights: Transform this savory bread into a delightful sweet treat! Add 1 to 2 tablespoons of granulated sugar to the dry ingredients, along with your choice of mix-ins. Excellent options include cinnamon chips, plump raisins, tangy dried cherries, or tart cranberries. You could also add a pinch of nutmeg or allspice for extra warmth. This version is perfect for breakfast or alongside tea.
• Onion and Garlic Notes: Sautéed finely diced onion or garlic can be folded into the dough for an extra layer of savory depth. Ensure they are cooled completely before adding to prevent them from heating the butter.
• Spice it Up: For those who love a bit of heat, a pinch of cayenne pepper or red pepper flakes can be added along with the black pepper.

These variations prove just how adaptable Irish soda bread is. Feel free to mix and match to discover your next favorite loaf!

Expert Recipe Tips and FAQs

Achieving the perfect Irish soda bread is simple, but a few key techniques can elevate your results from good to absolutely fantastic. Here are some essential tips and answers to common questions:

• The Importance of Cold Ingredients: Much like making flaky biscuits or tender scones, the secret to a great texture and a good rise in Irish soda bread lies in keeping your butter, buttermilk, and egg very cold. When tiny bits of cold butter hit the hot oven, the moisture within them rapidly turns into steam, creating pockets of air that result in a light, tender, and slightly flaky crumb. If your dairy and egg are too warm, the butter will melt into the dough prematurely, hindering this steam-creation process and potentially leading to a denser, less airy bread. Learn more about why cold ingredients are crucial in baking here.
• Do Not Overwork the Dough: This is perhaps the most critical tip for any quick bread, and especially for Irish soda bread. The dough is intentionally meant to look a bit rough, shaggy, and even slightly dry when you first bring it together. I promise you, the baked bread will be wonderfully soft and perfect! If you work the dough too much by kneading it excessively or mixing vigorously, you begin to develop the gluten in the flour. This gluten development, while desired in yeast breads for chewiness, will lead to a tough, dense, and less desirable end result in soda bread. Mix only until the ingredients are just combined and no dry streaks of flour remain.
• Choosing Your Baking Pan: While you truly can bake this versatile bread in almost any oven-safe pan you like—be it a round cake pan, a pie dish, or simply on a large sheet pan—I particularly love using a cast iron skillet. Cast iron excels at conducting and retaining heat, which helps the crust develop an incredibly appealing, beautifully crusty texture and an even golden-brown color. Regardless of your choice, always remember to generously grease your pan or line it with parchment paper to prevent sticking.
• How to Make It Ahead and Store It: For the absolute best flavor and texture, this bread should ideally be served on the day it’s baked. Its tender crumb and crisp crust are at their peak then. However, if you need to prepare it in advance or have leftovers, it freezes wonderfully! Wrap the cooled loaf tightly in plastic wrap, then again in aluminum foil, and freeze for up to 1-2 months. To reheat, simply unwrap the frozen bread (or thaw overnight in the refrigerator first for quicker reheating) and place it, covered in foil, in a 350°F (175°C) oven for about 20-30 minutes, or until warmed through. This method helps to retain moisture and prevent it from drying out.
• Don’t Forget the “X”: The iconic cross scored on top of Irish soda bread isn’t just for looks. It allows the bread to expand properly in the oven without tearing unevenly and ensures the dense center cooks through thoroughly. Make sure your “x” is deep enough, cutting about halfway through the dough.

Get the Full Cheesy Irish Soda Bread Recipe

Ready to bake this incredibly easy and flavorful cheesy Irish soda bread? Here’s the complete recipe for you to follow. Enjoy the process and the delightful aroma that will fill your kitchen!

4.67 from 3 reviews

Cheesy Irish Soda Bread

Servings: 1 loaf

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

This Irish soda bread is cheesy, super simple, and full of so much flavor!

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Ingredients

 

• ▢ 4 cups (480 grams) all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon coarse salt
• ▢ ½ teaspoon ground black pepper
• ▢ ¼ cup (56 grams) unsalted butter , cold and cubed
• ▢ 1 cup (113 grams) shredded cheddar cheese (113 grams)
• ▢ 1 ½ cup (340 grams) buttermilk , cold and well-shaken
• ▢ 1 large egg

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Equipment

Cast iron skillet

Pastry blender

Mixing bowls

Instructions

 

• Preheat oven to 400°F (200°C).
• In a large bowl, combine the flour, baking soda, coarse salt, and ground black pepper. Use a pastry blender or a fork to cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter. Stir in the shredded cheddar cheese until evenly distributed.
• In a separate small bowl, whisk the cold buttermilk and large egg together. Pour this liquid mixture into the center well of the flour and butter mixture.
• Using a spoon, and then your hands if necessary, gently bring the dough together into a cohesive ball. The dough should appear very shaggy and slightly sticky; avoid overworking it to prevent a tough bread.
• Transfer the dough to a lightly floured surface. Gently shape it into a round disk about 6-7 inches in diameter and flatten slightly with your hands. Use a sharp knife to score a large “x” into the top of the dough, cutting about halfway through the thickness.
• Carefully transfer the dough to a well-greased cast iron skillet or a sheet pan lined with parchment paper. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
• Allow the bread to cool slightly on a wire rack before slicing. Serve warm with butter. This delicious bread is even better toasted the next day!

Notes

• Variations: 
  • Add other cheeses like Parmesan, Gruyere, or Gouda for different flavor profiles. Any hard, shreddable cheese will work; avoid soft cheeses that release too much moisture.
  • Add herbs like finely chopped rosemary, thyme, or chives for an aromatic twist.
  • Substitute whole wheat flour for half of the all-purpose flour for a heartier texture and nutty flavor.
  • Make it sweet by adding 1-2 tablespoons granulated sugar and mix-ins such as cinnamon chips, raisins, dried cherries, or cranberries.
• For the best rise and most tender texture, it is crucial that your butter, buttermilk, and egg are all cold, straight from the fridge.
• To make a buttermilk substitute: 
  • Milk and lemon juice or vinegar: Add 1 tablespoon of lemon juice or white distilled vinegar to a liquid measuring glass. Fill with 2% milk (or whole milk) to make 1 cup. Wait 5 minutes, then stir and use.
  • Plain yogurt or sour cream and water: Whisk together 1/2 cup full-fat plain yogurt or sour cream with 1/2 cup water. Use immediately.
• Avoid overmixing the dough. A shaggy, slightly sticky dough is exactly what you want for a tender result.
• Store leftovers in an airtight container at room temperature for up to 2-3 days, or freeze for longer storage.

Calories: 2971kcal, Carbohydrates: 402g, Protein: 97g, Fat: 105g, Saturated Fat: 62g, Cholesterol: 444mg, Sodium: 4579mg, Potassium: 1192mg, Fiber: 14g, Sugar: 20g, Vitamin A: 3382IU, Calcium: 1342mg, Iron: 25mg

Cuisine: irish

Course: Snack

Author: Annalise Sandberg

Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

More Easy Bread Recipes to Try

If you’ve enjoyed the simplicity and deliciousness of this Cheesy Irish Soda Bread, you’re in for a treat! The world of homemade bread is vast and rewarding, and many recipes require minimal effort for maximum flavor. Here are a couple more easy bread recipes that are perfect for beginners or anyone looking for quick, satisfying baking projects: