Cheddar Herb Savory Irish Soda Bread
A quick, 45-minute savory Irish soda bread loaded with cheddar, fresh herbs, and pine nuts. No yeast or kneading required!
Ingredients
- 2 cups all-purpose flour Spooned and leveled
- 1/2 tsp baking soda Check for freshness
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 2 tbsp fresh herbs Finely chopped (thyme and chives recommended)
- 4 oz cheddar cheese Medium or sharp, diced small (1/4-inch cubes)
- 1 cup buttermilk Extremely cold
- 1 large egg
- 1 tbsp melted butter For brushing
- 1/4 cup pine nuts
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a heavy-duty sheet pan with parchment paper and give it a light dusting of flour.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Toss in the chopped herbs, diced cheddar, and pine nuts. Use your fingers to gently work everything together so the cheese cubes are coated in flour.
- In a small measuring cup, whisk together the cold buttermilk and the egg. Make a well in the flour mixture, pour the buttermilk mixture in all at once, and gently fold together with a wooden spoon.
- Stop mixing the moment the flour is mostly incorporated. The dough should look rough and shaggy.
- Turn the dough onto a well-floured surface. Bring it together into a rough round shape without kneading. Transfer to the prepared pan and cut a deep X (about an inch deep) across the top with a serrated knife.
- Bake for 20 minutes to set the crust (cover loosely with foil if browning too fast). Bake for another 8 to 10 minutes until deeply golden and the bottom sounds hollow when tapped.
- Remove from the oven, immediately brush the top with melted butter, and let rest for 20 minutes before slicing.
Notes
Cheese: Dicing block cheese rather than using pre-shredded is highly recommended for distinct, melty pockets.
Buttermilk Substitute: Mix 1 tablespoon of white vinegar or lemon juice into a measuring cup and fill the rest with milk. Let sit for 5 minutes.
Storage: Wrap tightly in foil or store in an airtight container at room temperature for 2-3 days.
Buttermilk Substitute: Mix 1 tablespoon of white vinegar or lemon juice into a measuring cup and fill the rest with milk. Let sit for 5 minutes.
Storage: Wrap tightly in foil or store in an airtight container at room temperature for 2-3 days.