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–+ servings
a round loaf of cheese herb bread in a cast iron pan

Easy Cheddar & Herb Irish Soda Bread

Source: donuts2crumpets
Easy Cheddar and Herb Irish Soda Bread is packed full of white cheddar and fresh parsley, it's a quick bread recipe that requires no yeast or rising time!
Servings: 8
Prep Time 10 minutes
Cook Time 45 minutes
4.96 from 21 votes

EQUIPMENT

Ingredients
  

  • 2-3/4 cups AP flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup fresh parsley
  • 1/2 Tbsp dried chives
  • 1/2 tsp dried dill
  • 6 oz shredded white sharp cheddar cheese
  • 1 cup buttermilk
  • 1 egg
  • 1/4 cup melted butter (or margarine) – slightly cooled

Instructions
 

  • Preheat oven to 425. Line a cast iron skillet with parchment paper.
  • In a large mixing bowl whisk together the flour, baking powder, baking soda, sugar, salt, and pepper.
  • Mix in the parsley, chives, dill and cheese with a fork until it’s well combined and nothing is clumped together.
  • In a separate bowl whisk together the buttermilk, egg and cooled 1/4 cup melted butter.
  • Make a well in your dry ingredients and pour the wet ingredients in the center.
  • Use your fork to mix until the ingredients start to combine, (dough will be shaggy). Then use your hands or a spatula to finish mixing and bring it together in to a ball. (If your dough seems too wet to form in to a ball, just sprinkle with a little extra flour and pull together.)
  • Empty the dough on to the middle of the skillet lined with parchment paper and gently re-form in to a ball – don’t push out to the sides – it will rise and spread in the oven.
  • Make an “X” in the top of the dough with a serrated knife.
  • Bake at 425 for 28-33 minutes, or until it’s golden brown and cooked through. (If it starts to get too brown, just place a piece of foil over the top for the rest of the cooking time, but I love a crusty loaf.)
  • Remove the loaf from the cast iron skillet using the parchment paper and place it on a cooling rack. (Optional: Immediately brush with a little melted butter.) Let cool for at least 15 minutes before slicing and serving.
  • Serve with butter!

Notes

A couple of tips for this recipe:
  • If you don't have buttermilk, pour 1 Tbsp of lemon juice or white vinegar in the bottom of your liquid measuring cup and fill with milk to make 1 cup total.  Let that sit for 5 minutes and it's a great substitute.
  • You can use regular sharp cheddar cheese instead of the white, but don't use the pre-shredded packages.  Grating your own cheese always works better in recipes.
  • If you don't have fresh parsley, just substitute a Tbsp of dried parsley.
  • You can absolutely switch out the herbs in this bread for different herbs that you might have on hand.  Basil, sage, oregano - play with it and make it your own!
  • If your dough feels too wet when you try and bring it together, just sprinkle with a little extra flour and then form in to a ball.
  • I have tried cooking this in different pans and the best result came from the cast iron skillet - but if you don't have a skillet, you could use a 9" round cake pan or a Dutch oven without the lid.