Cheddar Irish Soda Bread
This delicious soda bread is speckled with cheddar cheese and parsley to give it a savory taste that goes perfectly with soups and stews.
Servings: 8 servings
Ingredients
- 4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ½ tbsp sugar
- 1 cup grated sharp cheddar cheese
- 1 tbsp dried parsley flakes
- 1½ cups buttermilk see notes
- 1 egg, slightly beaten
- ¼ cup plus 1 tbsp butter
- 2 tbsp milk
Instructions
- Preheat oven to 425°F. Place a sheet of parchment paper inside a large dutch oven. Melt ¼ butter and set aside to cool slightly.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Stir in grated cheddar cheese and parsley.
- Combine beaten egg, buttermilk, and cooled melted butter. Pour over dry ingredients. Using a wooden spoon, stir to combine until no more flour remains in the bottom of the bowl. Be careful not to overmix - the mixture should have a rougher texture.
- Place dough on a lightly floured surface and gently shape into a ball. Flatten ball slightly. Place dough into a parchment-lined dutch oven. Score an x into the top of the dough and brush with milk.
- Cover with lid and bake for 35 minutes. Remove lid and continue baking for an additional 20 minutes or until a toothpick comes out clean and bread sounds hollow on the bottom when tapped. Brush with remaining 1 tbsp butter. Remove bread from dutch oven and allow to cool.
Notes
Buttermilk can be substituted with a blend of milk and vinegar. To do so, measure out 1 1/2 cups of milk. Remove 1 1/2 tbsp of the milk and replace with 1 1/2 tbsp white vinegar. Stir and set aside for 5 minutes.
Irish soda bread can be stored for up to 4 days in an airtight container. It may also be frozen for up to 3 months.