Cheese and herb Irish soda bread

I bet you smell butter and cheddar just reading the title. If you love quick, rustic bread that tastes like a hug, this cheese and herb Irish soda bread will become your new fast favorite. I made it on a weeknight last month when I refused to open the oven for anything fancy, and my kitchen still got a standing ovation. You’ll get a crusty loaf with gooey pockets of cheddar and bright herb hits in every bite — simple, fast, and honestly a little addictive. FYI, if you want a baseline recipe comparison, I often peek at a cheddar and herb soda bread recipe for ratio ideas.

 

Why You’ll Love This Recipe

• Crazy fast: No yeast, no rising — mix and bake.
• Cheesy pockets: Cheddar melts into delightful ooze.
• Herb-forward: Fresh parsley, sage, and chives brighten every slice.
• No-fuss: One bowl, minimal kneading, forgiving dough.
• Great with everything: Soup, stew, breakfast or a cheeky sandwich.

Soda bread feels like cheating in the best way because you get bread vibes without a multi-hour commitment. The cheddar adds savory depth and the herbs keep it from feeling heavy. Honestly, it plays well with both weekday dinners and slightly smug weekend brunches.

Ingredients You’ll Need

• 4 cups flour
• 1½ tsp baking soda/bicarbonate of soda
• 1 tsp salt
• 2 cups (500ml) buttermilk
• 1 egg
• 1 cup grated cheddar cheese
• ½ cup fresh herbs, chopped (I used parsley, sage and chives)

Choose a medium-strength cheddar for balance; extra sharp gets punchy fast. Fresh herbs matter more than you think; dried herbs work but the brightness fades.

How to Make (Step-by-Step)

Preheat and prep

Pre-heat the oven to 180ºC/360ºF and line a Dutch oven/cast iron pot with baking/parchment paper. I like the Dutch oven because it gives a proper crust without babysitting. Prepping the pot early helps everything run smoothly.

Mix dry ingredients

In a large mixing bowl, whisk together the dry ingredients. That means flour, baking soda and salt—quick whisk, no overthinking. Measure flour loosely to avoid a gummy loaf.

Combine wet ingredients

Whisk an egg into the buttermilk and pour into the dry ingredients. I beat the egg lightly so it distributes without turning the batter into a pancake. Work swiftly once you add the liquid; the soda reacts immediately and you want lift.

Add cheese and herbs

Mix the dough until it just starts to come together (there will be large lumps) then add the cheese and herbs. Don’t overmix; those lumps mean a tender crumb, not a mess. Trust the messiness—shaggy dough becomes a charming crumb.

Finish the dough

Continue mixing until the dough just comes together. The dough will be sticky and shaggy looking (not too smooth or else it will be over-mixed). Stickiness is fine—resist the urge to add extra flour unless it’s impossible to shape.

Shape and score

Transfer to the prepared pot then score a cross onto the top with a sharp knife. Cover with the lid and place in the pre-heated oven. The cross looks traditional and helps the heat penetrate the center.

Bake

Bake for 30-45 minutes or until the loaf cooks through. You should hear a hollow sound when you knock the bottom, and a skewer should come out clean. Ovens vary, so aim for golden brown and a hollow thump.

Cool and serve

Remove from the oven and allow to cool for 10-15 minutes before slicing and serving with butter. Cool completely before slicing to keep the crumb steady. Eat it warm, obviously; cold soda bread has emotions and they are not happy.

Pro Tips for the Best Results

• Measure flour loosely: Spoon flour into the cup rather than packing it.
• Room-temp buttermilk: Cold liquid can slow the reaction of the soda.
• Grate cheese finely: Smaller pieces melt evenly; big chunks drop and make craters.
• Herb choice matters: Parsley and chives are mild; add sage for earthiness.
• Don’t overwork the dough: Treat it gently for a tender crumb.
• Use a thermometer: Bread registers about 98ºC/208ºF internally.
• Rotate the pot halfway if your oven has hotspots.
• Add a splash of beer or ale for subtle maltiness.
• Test new add-ins in small batches to avoid wasted loaves. If you plan to serve a crowd, make two loaves and reheat gently.

Fun Variations & Topping Ideas

Variations:

• Swap cheddar for feta and add dill for a tangy twist. Feta brings tang and salt; use less salt in the dry mix to compensate.
• Make it spicy with 1 tsp chopped jalapeño and smoked paprika. Jalapeño and smoked paprika pair well with a sharp cheddar to cut heat.
• Stir in cooked bacon bits for a breakfast bomb. Crisp the bacon first so it stays crunchy and drains excess fat.

Toppings:

• Soft butter and a sprinkle of flaky sea salt. Butter + salt = bliss.
• Honey butter for a sweet-salty vibe.
• Garlic butter with parsley for a savory twist.
• Olive oil and rosemary is excellent with a salty crumb.

Storing and Reheating

Cool completely before storing to avoid sogginess. Short-term: wrap in a tea towel and keep on the counter for up to 2 days. Long-term: slice and freeze in a resealable bag for up to 3 months.

Reheat in a 180ºC/350ºF oven for 8-10 minutes from thawed, or toast slices for a quick fix. If you keep the loaf in plastic, add a paper towel to absorb excess moisture. For longer storage, vacuum sealing works well to prevent freezer burn. Reheat gently to avoid drying; a spray of water helps revive the crust.

Leftover ideas

Turn stale slices into fantastic croutons or breadcrumbs. Use warm slices for an epic grilled cheese with extra cheddar and thinly sliced apple. Crumble into a bread bowl for thick chowders.

The bread makes superb breakfast strata—layer with sausage, eggs and a lot of cheese. Crumble it into meatloaf for texture and flavor depth. My partner turns slices into panini with fig jam and arugula—odd at first, genius later.

Frequently Asked Questions (FAQ)

Is soda bread the same as Irish bread?

Not exactly. Soda bread uses baking soda for lift, not yeast. That gives it a denser, rustic crumb and a faster bake time. I like that it demands less babysitting.

Can I use regular milk instead of buttermilk?

You can, but add 1 tablespoon of lemon juice or vinegar per cup to sour the milk. That reaction activates the soda and keeps the texture right. I prefer real buttermilk, IMO, but this trick saves the day.

How do I keep the herbs fresh in the bread?

Chop herbs fine and pat them dry to avoid adding moisture. Use hardy herbs like chives and parsley; delicate dill disappears in heat. Add flaky salt on top after baking for a fresh pop.

Can I make this dairy-free?

Yes. Substitute plant-based milk plus 1 tablespoon vinegar for buttermilk and use a vegan cheddar alternative. The texture changes slightly, but you still get a tasty loaf.

Why score a cross on top?

The cross gives the loaf a traditional look and helps steam escape. It also indicates the center cooks through, like a little courtesy check. I always score; it makes the loaf look like it tried.

Can I halve the recipe?

Yes, but adjust baking time and use a smaller pot. Check for doneness earlier, maybe at 20 minutes. Baking time scales non-linearly with volume.

Can I add whole grains?

Yes, you can swap up to half the white flour for whole wheat, but expect a denser crumb.

Why use a Dutch oven?

A Dutch oven traps steam for a glossy, crisp crust. Cast iron retains heat and browns the loaf more evenly than a bare sheet. If you lack one, use a heavy covered pot or improvise with a foil tent.

Conclusion:

This cheese and herb Irish soda bread gives you speed, flavor, and comfort in one forgiving loaf. You can whip it up any night, customize the herbs and cheese, and impress people without breaking a sweat. If you want another well-tested take for inspiration, check this version I like: Cheddar Herb Savory Irish Soda Bread – The Café Sucre Farine. Please leave a comment and a rating if you make it—tell me how you tweaked the herbs or whether you doubled the cheese (I won’t judge… much). I love seeing photos and hearing the little disasters that become delicious memories.

Share your tweaks below and rate the recipe so others can learn what works — that feedback helps me refine baking times for different ovens. Also, if you toast one slice, bring me one next time—I’m not above bribery. Post a photo and tag me—I love seeing your loaves, seriously please always.