Rosemary 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 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


Lemon Cupcakes

What can I say about these lemon cupcakes…they are the lightest, yummiest cupcakes…you won’t be able to have just one….My granddaughter Tamara loves these so much she asked me to make her six dozens for her grade 8 graduation. She called me afterwards and said “grandma there is not one cupcake left”…she was laughing at how her friends had just gobbled them up. I got the recipe from a cupcake magazine I bought a few years ago and have kept it as a “favourite”

Whenever I make this they literally get inhaled…yup they are that good!! So make lots…they freeze very well.



Lemon Cupcakes:

  • 3/4 cup butter
  • 3 eggs
  • 1 3/4 cups unbleached flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup milk
  • 1/4 cup limoncello (Italian lemon liqueur) or milk ( I prefer the limoncello)
  • 1 1/2 cup sugar
  • 1 Tbsp finely shredded lemon peel
  1. Allow butter and eggs to stand at room temperature for 30 minutes.  Meanwhile, line twenty 2 1/2 inch muffin cups with paper cups.  In a medium bowl stir together flour, baking powder, baking soda and salt.
  2. In a 2 cup glass measuring cup combine the 2/3 cup of milk with the limoncello; set aside.
  3. Preheat oven to 350 F.  In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add sugar and lemon peel; beat until combined.  Add eggs, one at a time, beating well after each addition.  Alternately add flour mixture and milk mixture to butter mixture, beating on ow speed after each addition just until combined (don’t overbeat).
  4. Scoop batter into prepared tins (DON’T OVERFILL) they will overflow if you do. Only fill half me on this!
  5. Bake for about 18 minutes or until tops spring back when lightly touched.  Cool on wire racks.

Pucker Up Lemon Frosting:

  • Frosts 12 cupcakes
  • 1 cup butter, softened
  • 3 3/4 cups confectioner’s sugar
  • 1 lemon, juice and zest of
  • 1 tsp vanilla
  • 1/8 tsp salt
  • couple of drops of lemon yellow food colouring…to brighten the frosting..Optional

  1. Combine butter, sugar and salt and beat till well combined
  2. Add lemon juice, zest and vanilla and continue to beat for another 3 minutes until creamy.