flowerRosemary Cheddar Irish Soda Bread

You  can’t imagine how good this soda bread is!!!!! Big Sigh……licking my lips.  As you can see I got this recipe on Pinterest from Foodness Gracius…love the name!!!

I was making a small beef stew for supper and I thought this would go great with it….I WAS RIGHT!!!  I can see this bread going with so many things….endless!!! Toasted with cheese melted on it!  MMmmmmm!

I followed the recipe exactly….except…I didn’t knead it into a ball but left mine “rough”….next time I will listen! And do exactly!!!

Here is my bowl with my dry ingredients….you can see my 2 cups of buttermilk with the egg whisked into it on the left….and on the right the sliced bread still warm..

It was really easy to come together….I didn’t have fresh rosemary so I used dry…but less than what was asked for.  Dry herbs are always stronger than fresh.

Here is my bread out of the oven five minutes…..oh my…yummy goodness!!!!  It’s dark and crusty on the outside, but moist and so flavourful on the inside.

Rosemary Cheddar Irish Soda Bread

  • 4 cups unbleached flour
  • 1 tsp baking soda
  • 1 1/2 tsp cream of tartar
  • 1 tsp salt ( I used Himalayan)
  • 1/2 tsp cracked pepper
  • 3 Tbsp fresh chopped rosemary (I used 1 1/2 Tbsp of dried)
  • 2 cups of buttermilk
  • 1 large egg
  • 4 cups of sharp cheddar cheese ( I used only 2 cups..it was plenty)


  1. Heat oven to 425 F.  Lightly flour two 6 inch skillets
  2. In a large bowl, whisk together flour, baking soda, cream of tartar, salt, pepper and rosemary
  3. Add the egg to the buttermilk and beat until well mixed
  4. Add the grated cheese to the flour mixture and lightly mix through
  5. Pour the buttermilk into the bowl and mix together using your fingers until it comes together
  6. Dump the dough out onto a flour dusted surface and knead the dough into a ball shape and divide in half
  7. Shape each half into a ball again and place each seam side down in a skillet
  8. Take a sharp serrated knife and cut and X on top of each bread
  9. Season top with course salt ( I used Fleur De Sel) and cracked pepper
  10. Bake for at east 35 minute

Note:  the bread will get very brown and crusty…it’s all good.  I baked mine close to 40 minutes



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