I’m just pulling the third batch of this Cheddar Herb Irish Soda bread out of the oven and my house smells UH-MAZING! Serve thick slices with a bowl of cozy soup for the perfect rustic meal.
Quick breads are where it’s at. They are quick, easy, versatile and make you look like a pro in the kitchen, zero actual skill required. Merriam Webster dictionary defines quick breads as; bread made with a leavening agent (such as baking powder or baking soda) that permits immediate baking of the dough or batter mixture. As someone with little patience, there’s one word that really resonates with me … ‘immediate’.
That’s right, no waiting for bread to proof and rise (always worth the wait, but sometimes a gal just doesn’t have that kind of time to kill, right?). And since St. Patrick’s Day is right around the corner, this particular recipe seemed like a no-brainer. Speaking of which, stay tuned, because we have a full menu planned out for you to celebrate the occasion in style… if that’s your jam.
I re-made my old faithful Cranberry Currant Irish Soda Bread this last weekend and it was a hit with our crew. The orange zest gives it such a punch of flavour, it’s perfect to make for a casual weekend brunch or for something special to serve over a cup of tea.
You can make this soda bread alongside this hearty Lentil Soup (also a breeze to make with simple ingredients), my Potato Broccoli Soup, or with a steaming bowl of Cheater Chicken Noodle Soup (my kids LOVE this one) for instant ‘Mom of the Year’ status. I mean, even if you don’t have kids, you’ll impress the pants off of any guest when you pull a warm loaf of this bread out of the oven to serve them! I love serving the bread on a rustic wooden cutting board with a bread knife and a pot of soup on the table for a casual dinner with wine served in tumblers and cozy wrinkled linen napkins.
I made it with thyme and then again with chives… I must say that I prefer the chives hands down, but if thyme is more up your alley it tasted great too! Both variations are below. And I was really pleased with the vegan version that I came up with, I will post it hopefully later today as well!
The wheat germ is something I’ve just always added to my soda bread – it gives it a little boost of vitamin E, B vitamins, protein and healthy fats. You can substitute half (or all) the flour for whole wheat flour to give the bread added fibre should you wish.
Enjoy!
xo
Tori
Irish Cheddar Herb Soda Bread
A super moist quick bread that is so simple to make, crunchy with a moist interior that is packed with cheddar herb flavour. Ideal for serving warm out of the oven with a cozy bowl of soup or stew. This makes 2 loaves but you can cut it in half to just make 1 loaf.
Ingredients
- 4 cups flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cold butter or vegan butter, cut into 1/2" pieces
- 2 cups shredded aged cheddar or Irish Cheddar
- 1/3 cup finely chopped chives*
- 1 3/4 cup buttermilk**
- 2 eggs, beaten
Instructions
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Line a large baking sheet with parchment paper and preheat the oven to 375F.
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the butter and, using your hands or a pastry blender, break the butter into pea-sized pieces. Stir in the cheese and chives.
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Whisk together the buttermilk and eggs and add it to the flour mixture. Toss together using a fork until just combined (don't overwork the dough). It will look rough.
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Empty the dough onto a floured surface, divide the dough into two equal sized balls and, using your hands, pat them together to form two round loaves.
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Place the loaves on the prepared baking sheet, leaving a couple inches in between them, and bake until golden brown and hollow sounding when tapped on the bottom, about 40 minutes. Best served warm.
Recipe Notes
*substitute 1/4 cup chopped fresh thyme leaves for the chives if desired
**to substitute the buttermilk, stir 2 tablespoons of white vinegar into the equal volume of milk or almond milk and let it sit for 10 minutes before using.
Do you have any Gluten Free Recipes (no flax) for bread, biscuits, scones ??
Hi Faith, I don’t yet but I will add it to the list!
Can you substitute for wheat germ?
flour would work!
Can’t wait to try this for our family St. Patrick’s Day dinner. Thank you Tori!
Thanks Liz!!
Do you have a substitute or can I leave out wheat germ?
I think you can just leave it out Chelsea!
Going to make this, with thyme and cheese. We also use 1 1/2c of flour and 1 1/2whole wheat flour as well as 1 1/2c if oats…. yum!!
I hope you liked it Lisa!
Looks great! We don’t need baking soda in this recipe, do we?
Brandy! Yes …. oh my gosh how did that go missing? There is 1 teaspoon, somehow I missed typing it in or accidentally deleted it. I have since updated it thanks so so much for sending that message!
I made this on St Patrick’s day and it was amazing!! Thanks for another great recipe 💕
This was amazing! I used GF flour as well and it turned out perfectly!
I’ve been rationing my yeast supply while my grocery store is sold out, so this recipe on your story came at the perfect time! Halved the recipe and made it with all whole wheat flour and dried herbs and it went perfectly with the vegetarian chili I made today. Thanks for keeping us inspired in the kitchen during these crazy times!
That’s so awesome Laurel! Thanks for taking the time to write me!
xx Tori
Soooo good and comforting, especially right now. Does this bread freeze well and if so what’s the best way to freeze it?
Hi Lindsay, I haven’t tried freezing this bread before unfortunately so I’m not too sure how it would be once defrosted. If you do freeze it I’d make sure it’s in an airtight container!
Wondering if it is possible to half the recipe and only make one loaf? Also, is it ok to omit the wheat germ? Would I need to add extra flour in this case? Thanks!!
Hi Lindsay! Yes you can, and you can just sub out the wheat germ for flour – I will change the recipe as it’s really not needed… I wrote it ages ago!
I love this recipe! It’s very easy to make (I’m always a bit intimated by anything that says bread!) and tastes great! I’ve made it a few times now and have also tried it with 50/50 whole wheat flour (still wonderful!). I’ve even gifted a few loaves and they’ve been a hit! Thank you for sharing and giving me confidence in the bread department! Next up..the buns from the cookbook!
This is so delicious and easy to make. Me and my toddler made it together for St. Patricks Day and I felt like a super mom keeping on theme and getting some baking done. Thank you!
Oh my goodness Jenn! I am so happy to hear this was a hit, and that you made it with your toddler. I love that. All the best, Tori.