What do you get when you cross the speed and simplicity of soda bread with the delicious sharp tang of cheddar cheese? This totally awesome Easy Cheese Soda Bread! Packed full of flavour, very easy to make and ready in just 40 minutes – with no kneading, or proving!
I love soda bread – it’s just so easy! Mix a few simple ingredients together, shape into a ball, cut a cross in the top and pop it in the oven for half an hour and bam! All of the deliciousness of freshly made bread, with none of the faff: no kneading, no hanging around waiting for it to prove, just easy tasty bread – and FAST!
I’ve shared quite a few variations on the soda bread theme over the years… white soda bread, wholemeal soda bread, rye soda bread, vegan soda bread… even soda bread rolls. But there has been one glaring omission… until now. And that’s cheese soda bread!
Cheddar And Chive Soda Bread
This Easy Cheese Soda Bread is just as quick and easy as regular soda bread… the only difference is you throw a big ol’ handful of cheese into the dry mix before adding the wet ingredients… that’s it!
Honestly, you can use most cheeses in cheese soda bread… so long as it melts and doesn’t burn too easily, it will work. But my absolute favourite is cheddar – preferably a good, strongly flavoured, mature cheddar.
Cheddar adds a lovely, strong cheesy flavour to soda bread that is very reminiscent of cheese straws. Basically, if you like cheese straws you will LOVE this bread!
Cheese And Herb Irish Soda Bread
If you are not a fan of cheddar, or you just want to try other cheeses out, other good options would be Stilton, Mozzarella, Parmesan, Camembert orChèvre (French goat’s cheese).
One of the best things about this Easy Cheese Soda Bread is it can be made entirely from storecupboard ingredients – there’s no need to buy in any special ingredients. All you need is flour, salt, baking soda, cheese, vinegar and milk!
Buttermilk can be hard to find and/or a little pricey. Plus, it’s not something most of us keep in stock in our kitchens…
Beetroot And Goats Cheese Soda Bread
But the good news you can make ‘fake buttermilk’ simply by mixing regular milk and vinegar (my preference is apple cider vinegar, but you can also use white wine vinegar – or even red wine vinegar as a push. I’d steer clear of malt vinegar, though!). Simply mix 200ml (7oz) milk (cow’s milk or plant-based -up to you!) and 1 tablespoon of vinegar.
If you don’t have any milk, you could even use water. And if you don’t have any vinegar, you could use lemon juice.
You could also substitute the milk/vinegar combo for the same quantity of yogurt. (You may need to add a splash of water to get the consistency right.)
Six Seed Soda Bread
Soda bread does not last as long as regular bread. It’s best eaten within 24-48 hours of making it. After that, it tends to go a little hard/stale. To ensure your soda bread lasts as long as possible, keep it in an airtight container, once it has cooled down completely.
If your soda bread has gone a little hard or stale, don’t worry, it can easily be perked up by toasting it!
Soda bread freezes brilliantly. Simply place the soda bread in a plastic lidded container and put it in the freezer, where it’ll keep for up to 3 months. Defrost at room temperature.
Cheddar Herb Savory Irish Soda Bread
Alternatively freeze slices of soda bread as above, and defrost a slice or two as and when you need it. You can easily defrost slices of frozen soda bread in your toaster! My toaster has a defrost setting, but if yours doesn’t, just set it to a low setting to defrost your soda bread.
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Follow me onTwitter, Facebook andInstagram. Or why not subscribe to myblog and get delicious, stress free recipes straight to your inbox every week?Cheese Soda Bread, with no kneading, proving time or yeast required, is a super-quick, soft, and moist cheesy loaf. It’ll take you less than 10 minutes to put together and bakes in half an hour.
Gluten Free Irish Soda Bread
If you’ve never made soda bread before, or if you’ve been disappointed with the taste and texture of other recipes, I think you’ll love this incredibly cheesy and light version.
I used to think I didn’t like soda bread. While the idea of a quickly made loaf was hugely appealing, my homemade efforts were always a let-down. Dense, heavy, somehow both hard and gummy at the same time. Add to that a strong metallic tang of soda and it hardly seemed worth it.
Is light, deliciously tasty but still super quick and easy to make. I’ve also posted a recipe for a lightly sweet Fruit Soda Bread .
Cheese And Marmite Soda Bread
Raising agents like bicarbonate of soda (baking soda in the US) and baking powder weren’t developed until the early nineteenth century. Prior to then, yeast would have been the only such addition to baked items.
Soda bread is known as a ‘quick bread’, and you shouldn’t expect the texture and taste to be the same as yeasted or sourdough loaves. But accept soda breads on their own terms, and you will enjoy the soft, almost cake-like texture – including that of savoury loaves like
. Traditionally, this would have been buttermilk or sour milk. As we’ll see, my preference is to use a mixture of yogurt and milk instead. It’s also possible to use milk mixed with lemon juice or vinegar for a similar effect.
Cheese Soda Bread Recipe
(1977) Elizabeth David points out, via a quote from a nineteenth century cookery book, that half a dozen different people could use the same soda bread recipe but end up with ‘very variable specimens of bread’. That’s because much comes down to technique and speed.
As soon as the soda is mixed with liquid it will start working, creating the gas that will make the bread rise. So put your skates on and get the bread into the oven within a few minutes.
Absolutely zero kneading because this will make the bread harder, not lighter. In my recipe we don’t touch the dough at all with our hands.
Blue Cheese Soda Bread Recipe
. It’s important that the bicarbonate of soda is thoroughly mixed with the liquid and throughout the dough. Otherwise, you might get an unpleasant metallic taste or even discoloured patches (albeit harmless) in the finished bread.
Some recipes for soda bread include eggs and butter. But I think these are unnecessary and take us too far into the realms of cake rather than bread.
Although you could double up the ingredients to make a large loaf, I recommend sticking with a small one for the best results. Otherwise, the outside could be cooked while the middle is unpleasantly gummy.
Ingredient Traditional Irish Soda Bread
Before you get started, preheat your oven with a shelf positioned in the middle. To avoid the bread sticking, line a baking tray with baking paper and sprinkle it with a little flour.
The first step is to combine the flour, bicarbonate of soda, and the salt. To make sure they’re evenly mixed, I stir them together then sift into a large bowl.
Make a well in the centre and pour in approximately three quarters of the yogurt and milk. Different flours absorb different amounts of liquid so you may or may not need all of that stated in the recipe.
Soda Bread With Cheddar Cheese, Olives And Red Peppers
The important thing is that you create the correct dough texture. It should look quite wet and shaggy. Use a plastic spatula or spoon to bring the flour, cheese, and liquid together, adding more liquid as needed.
Work fast but mix very thoroughly: if there’s any bits of bicarbonate of soda left unmixed with the liquid then, once baked, it will give an unpleasant metallic taste to the bread.
Use a palette knife or similar, dipped in flour, to pat and shape the dough into a round approximately 14 centimetres in diameter.
Wholemeal Soda Bread
Take a sharp knife, dipped in flour, and cut a deep cross into the dough but don’t go all the way through. This helps to quickly cook the centre. It also means the finished bread can be easily pulled apart into the traditional quarters rather than slicing if liked.
While it’s tempting to dig into this wonderful smelling, great looking bread straight away, I think the texture is much nicer if left to cool.
My favourite way to eat it is the same as for my Very Cheesy Cheese Scones : sliced and thickly buttered. Perfect for a snack or as part of a savoury afternoon tea. Of course, soda bread is a traditional accompaniment to soups and stews and my cheesy version makes that combination extra special.
Hermine's Smoked Salmon & Chive Soda Bread
It’s often said that soda bread should be eaten on the day of making as it stales quickly, although it can be frozen. However, I’ve found that stored in a polythene bag
With this super-easy recipe, it would be fun to do some experimenting. Try ringing the changes by stirring in with the cheese some chopped spring onion, a few seeds such
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