Description
This Rosemary Cheddar Irish Soda Bread is a rustic, golden loaf infused with fresh rosemary and sharp cheddar cheese. It’s quick to make, needs no yeast, and brings a cozy homemade aroma to your kitchen.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons cold unsalted butter, cubed
- 1 ½ cups shredded sharp cheddar cheese
- 2 tablespoons chopped fresh rosemary
- 1 ¾ cups buttermilk
- 1 large egg, lightly beaten
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or grease a cast iron skillet.
- In a large bowl, whisk together flour, baking soda, and salt. Cut in cold butter with a pastry cutter or fork until crumbly.
- Stir in cheddar cheese and rosemary until evenly distributed.
- Add buttermilk and egg, mixing gently until a shaggy dough forms.
- Turn dough onto a floured surface, knead briefly to bring it together, and shape into a round loaf.
- Place on the prepared baking sheet, score a cross on top with a sharp knife, and bake for 35–45 minutes until golden and hollow-sounding when tapped.
- Brush the top with melted butter, let cool for 10–15 minutes, then slice and enjoy warm.
Notes
- Use fresh rosemary for the best flavor and aroma.
- Do not overmix the dough to keep it tender.
- Sprinkle extra cheddar on top before baking for a golden crust.
- Store leftovers wrapped tightly at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 2g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg