Savory Irish Soda Bread
Discover the rustic charm of Savory Irish Soda Bread, a quick, no-yeast bread recipe that's as easy to make as it is delicious. Infused with the rich, nutty flavors of sharp cheddar cheese and the herbaceous aroma of fresh parsley and rosemary, this traditional bread gets a savory twist. The dough comes together effortlessly with simple pantry staples like all-purpose flour, baking soda, and buttermilk, while cold butter ensures a tender, crumbly texture. Perfectly golden and ready in under an hour, this soda bread is ideal for serving alongside hearty stews or as a warm, buttery snack straight from the oven. Whether you’re celebrating St. Patrick’s Day or looking for a rustic bread to accompany your meal, this recipe is bound to become a favorite.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 tablespoons cold unsalted butter, cubed
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1.75 cups buttermilk
- 1 egg, lightly beaten
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Add the cubed cold butter to the flour mixture. Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese, chopped parsley, and chopped rosemary until evenly distributed.
Make a well in the center of the dry ingredients and pour in the buttermilk and beaten egg. Mix gently with a wooden spoon or your hands just until a sticky dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Shape the dough into a round loaf, about 8 inches in diameter.
Place the loaf onto the prepared baking sheet. Use a sharp knife to cut a deep cross (about 1/2-inch deep) into the top of the dough. This allows the bread to expand while baking.
Bake in the preheated oven for 40-45 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack for at least 15 minutes before slicing. Serve warm with butter.
Nutrition Facts
Calories |
2937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 5318 mg | 231% | |
| Total Carbohydrate | 394.7 g | 144% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 22.6 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 7.9 mcg | 39% | |
| Calcium | 1417 mg | 109% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 1367 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
