This Cheese Soda Bread is one of those recipes that’s just easy and comforting. You don’t need yeast or special techniques—just mix it up, bake, and enjoy.
The buttery, flaky texture and cheesy flavor make it hard to resist. Whether you’re serving it with soup or enjoying it warm with a little butter, this bread has that perfect homemade feel.
Plus, you can easily add your favorite herbs or a touch of spice to make it your own. It’s straightforward, delicious, and sure to become a household favorite!
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What You’ll Need
- Flour: All-purpose flour forms the base of the dough.
- Baking Powder & Baking Soda: These leavening agents help the bread rise.
- Salt: Enhances the overall flavor.
- Cold Butter: Adds richness and creates a flaky texture.
- Cheese: Cheese: I like using a Mexican-style four-cheese blend, but feel free to use your favorite.
- Buttermilk: Provides moisture and a slight tang to the bread.
- Egg: Helps bind the ingredients together.
How to Make Cheese Soda Bread
Note: The full instructions are provided in the recipe card below.
- Preheat oven to 375°F and prepare a 9-inch round pan with parchment or grease.
- Whisk flour, baking powder, baking soda, and salt.
- Cut in cold butter until crumbly, then stir in cheese.
- Whisk buttermilk and egg, then fold into the dry ingredients until combined.
- Transfer the dough to the pan and press evenly.
- Bake for 35-40 minutes, until golden and a tester comes out clean.
- Cool for 5 minutes, transfer to a rack, slice, and enjoy!
Tips and Variations
Don’t Overmix: Stir just until combined to avoid a dense bread.
Test for Doneness: A toothpick or cake tester should come out clean.
Herb Twist: Add a tablespoon of chopped rosemary or thyme.
Spicy Kick: Mix in diced jalapeños or a pinch of cayenne.
Cheese Mix: Use sharp cheddar, Colby Monterey Jack, or a Mexican blend.
Frequently Asked Questions
Why is my bread too dense?
This could be from overmixing the dough. Stir the ingredients just until combined, and avoid working the dough too much.
Why didn't my bread rise properly?
Check your baking powder and baking soda to make sure they’re fresh. Expired leavening agents can cause the bread not to rise well.
Why is my bread too dry?
If the bread is dry, it could be from overbaking. Check for doneness a few minutes before the recommended bake time. If the top browns too quickly, tent it with foil.
Related Recipes:
- Buttermilk biscuits
- Whole wheat biscuits
- Savory biscuits
- Whole wheat Irish soda bread
- Mini Irish soda bread
- Whole wheat Irish soda bread muffins
📖 Recipe
Easy Cheese Soda Bread
Tools
- 9-inch round cake pan
Ingredients
- 313 g (2-½ cups) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 57 g (4 tablespoons) unsalted butter , cold (cut into ½-inch chunks)
- 227 g (2 cups) Mexican Style Four Cheese , shredded
- 300 ml buttermilk , cold
- 1 large egg
Instructions
- Preheat your oven to 375°F and prepare a 9-inch round cake pan by lining it with parchment paper or greasing it with butter or nonstick spray. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cold butter, and using your hands or a pastry cutter, work it into the flour until the mixture becomes crumbly with pea-sized bits of butter. Toss in the cheese to combine.
- In a separate bowl, whisk together the buttermilk and egg until smooth. Pour this into the dry mixture and, using a rubber spatula, gently stir just until combined, being careful not to overmix.
- Transfer the sticky dough into your prepared pan and lightly press it evenly to the edges. Bake for 35 minutes, or until the top is golden brown and a cake tester inserted into the center comes out clean. Its internal temperature at the center will be around 200 °F.
- Let the bread cool in the pan for 5 minutes, then transfer it to a cooling rack. Slice into wedges and serve warm.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
