Cheddar and Rosemary Irish Soda Bread

Ever wanted warm, cheesy bread that feels like a hug and arrives on the table without drama? I’ve had mornings where I wanted bread but not a six-hour kitchen saga, and this Cheddar and Rosemary Irish Soda Bread saved the day more times than I can count.

Sharp cheddar steals the show here, with fresh rosemary playing the sidekick. The flavors pair like old friends—cheddar gives comforting tang and gooey pockets, while rosemary adds that piney, savory lift.

In this article, I’ll walk you through a friendly, no-nonsense recipe, share pro tips I actually use, offer tasty variations, and give practical storage and reheating advice so your loaf stays awesome. Want a shortcut or extra flair? I’ll show you both. Also, FYI, if you want a similar riff, check out my go-to Cheddar and Herb Soda Bread recipe for more ideas.

 

Why You’ll Love This Recipe

• Fast and forgiving: No yeast, no waiting. You mix and bake the same day.
• Flavor-packed: Cheddar and rosemary add bold savory notes that beat plain soda bread any day.
• Great texture: You get a crunchy crust and soft, slightly crumbly interior.
• Versatile: Serve it with soups, breakfasts, or as a snack—this loaf plays well with others.
• Minimal equipment: You only need a bowl, a spoon, and a baking sheet. Seriously.

Ingredients You’ll Need

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 cups cheddar cheese, shredded or diced
• 2 tablespoons rosemary, chopped

These amounts make a lovely medium loaf that feeds 4–6 people, depending on appetites. Want a bigger crowd? Double the recipe. Want to go fancy? Use a mix of sharp and mild cheddar for depth.

How to Make (Step-by-Step)

Mix everything

• Preheat your oven to 425°F (220°C). I always preheat first because I hate waiting after I get excited.
• In a large bowl, whisk 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
• Stir in 2 cups cheddar cheese and 2 tablespoons chopped rosemary so they distribute evenly.
• Make a well in the center and pour in 1 cup buttermilk. Use a wooden spoon or your hands to combine until the dough holds together but stays slightly shaggy. Don’t overmix—gluten is not your friend here.

Form the dough into the desired shape

• Turn the dough onto a lightly floured surface and shape it into a round disk about 1.5–2 inches thick.
• Score a deep cross on top with a sharp knife. Why? Tradition and a little help with even baking. Also, it looks impressive.

Place on a baking pan and bake

• Place the dough on a parchment-lined baking sheet or a lightly greased pan.
• Bake in the preheated 425°F (220°C) oven for about 20–30 minutes, until the crust looks lightly golden brown.
• Test doneness by tapping the bottom; it should sound hollow and feel firm. If you want, use an instant-read thermometer—internal temp should hit around 200°F (93°C).

Serve warm or at room temperature. I honor the warm-loaf obligation by slicing it right away and slathering butter like I mean it.

Pro Tips for the Best Results

• Use cold buttermilk to keep the dough from becoming gummy.
• Grate your own cheddar for better melting and flavor. Pre-shredded cheese has anti-caking agents that affect texture.
• Don’t overwork the dough; a light hand gives you a tender crumb.
• Fresh rosemary beats dried here. If you use dried, halve the amount.
• Add a little extra salt if your cheddar has mild flavor; taste is king.
• Rotate your pan halfway through baking for an even crust if your oven runs hot on one side.
• Freeze halves: wrap in foil and freeze. Thaw and reheat for a day-two miracle.

Fun Variations & Topping Ideas

Variations:

• Bacon & Cheddar: Stir in 1/2 cup cooked, crumbled bacon for smoky crunch.
• Onion & Cheddar: Add 1/3 cup caramelized onions for sweetness.
• Herb mix: Substitute half the rosemary for thyme or chives.
• Spicy cheddar: Use pepper jack for a kick—yes, it works.

Toppings:

• Egg wash + coarse sea salt for a shiny, savory crust.
• Extra shredded cheddar sprinkled on top halfway through baking for cheesy crust.
• Honey butter on the side for a sweet-savory combo that makes guests stare.

Storing and Reheating

• Refrigerate: Wrap the cooled loaf tightly in plastic wrap or store it in an airtight container. Keep it in the fridge for up to 3 days.
• Freeze: Slice first, wrap individual slices or half-loaves in foil, and freeze for up to 3 months.
• Reheat: Preheat oven to 350°F (175°C). Wrap the loaf in foil and warm for 10–15 minutes for slices or 20–25 minutes for a whole loaf. For a crisp crust, remove foil for the last 5 minutes.
• Microwave? Sure, if you’re lazy. Microwave a slice for 12–20 seconds, then crisp in a toaster oven for best texture.

Leftover ideas

• Grilled cheese: Use leftover slices to make the ultimate grilled cheese.
• Bread pudding: Cube leftover bread and bake with eggs, milk, and a touch of mustard for savory bread pudding.
• Croutons: Cube, toss with olive oil and herbs, and bake until crunchy—salads will thank you.
• Bruschetta base: Toast slices and top with tomato, basil, and a drizzle of balsamic.

Frequently Asked Questions (FAQ)

How long does this soda bread stay fresh?

I recommend eating it within 3 days if you refrigerate it. If you freeze it, reach for it within 3 months for best flavor.

Can I use regular milk instead of buttermilk?

Yes, but you should add acid to mimic buttermilk. Stir 1 tablespoon lemon juice or vinegar into 1 cup milk, let sit for 5 minutes, then use. FYI, true buttermilk gives better rise and tang.

Can I make this gluten-free?

You can try a 1:1 gluten-free flour blend that includes xanthan gum. Results vary, and the texture will change—expect a denser crumb.

Why do I score a cross on top?

I score the loaf to help it expand predictably and because it looks rustic and traditional. Super practical and slightly theatrical.

Can I bake this in a Dutch oven?

Yes. Use a preheated Dutch oven at 425°F and bake covered for 15 minutes, then uncovered for 10–15 minutes to crisp the top.

Conclusion

This Cheddar and Rosemary Irish Soda Bread gives you warm, savory satisfaction with minimal fuss, sharp cheddar punch, and aromatic rosemary uplift. I recommend making it whenever you want fast comfort food that still impresses. If you want another perspective or a slightly different take on the same flavor family, check out Closet Cooking’s Cheddar and Rosemary Irish Soda Bread for inspiration and comparison. Drop a comment below, tell me how your loaf turned out, and don’t forget to leave a rating if you try the recipe—I’ll read every single one because I actually care. IMO, this bread deserves a permanent spot in your recipe rotation.