Have you ever tasted homemade Irish soda bread fresh from the oven? There's something magical about that moment when you slice into a warm loaf, revealing the perfect crumb studded with melty cheese and fragrant herbs.
I'm actually a bit embarrassed to admit this, but until recently, I'd only ever had the sweet version with raisins that shows up in grocery stores around St. Patrick's Day.
When I finally decided to make my own savory version with cheddar, green onions, and garlic, I couldn't believe what I'd been missing all these years!
The best part? Unlike traditional yeast breads that require hours of rising time, this Irish soda bread recipe comes together in just minutes, making it perfect for weeknight dinners or when unexpected guests arrive.
My daughter Emily helped me test several versions of this recipe, and we both agreed this cheesy garlic version was the clear winner. It's crusty on the outside, tender on the inside, and absolutely bursting with flavor. Let me show you how easy it is to make!
Why You Will Love This Irish Soda Bread Recipe
- Quick and easy – no kneading or rising time required
- Ready in about an hour from start to finish
- Perfectly crusty exterior with a soft, tender interior
- Loaded with sharp cheddar, green onions, and garlic for amazing flavor
- More versatile than traditional Irish soda bread – works as an appetizer, side dish, or snack
- Makes your kitchen smell absolutely heavenly while baking
- Stays fresh for days (though it rarely lasts that long in my house!)
Ingredients for This Irish Soda Bread Recipe
- 1 cup milk (240 mL)
- 1 teaspoon white vinegar (5 mL)
- 1 large egg
- 3¼ cups all-purpose flour (455 g)
- 1 teaspoon baking soda (8 g)
- ¾ teaspoon salt (4 g)
- 4 tablespoons salted butter (56 g)
- 2-3 green onion stalks (¼ cup or 30g chopped)
- 4 oz cheddar cheese (115 g)
- 2 teaspoons minced garlic (11 g)
How to Make the Perfect Irish Soda Bread
- Preheat the oven to 375°F. Prepare a 9-inch cast iron pan with baking spray or a large baking sheet with parchment paper.
- In a small bowl or measuring cup, stir together milk and vinegar and let sit for 5 minutes. This creates a quick buttermilk substitute that gives the bread its characteristic tang. (I never seem to have buttermilk on hand when I need it, and this trick works perfectly!)
- Add egg to milk mixture and whisk well until completely combined.
- In a mixing bowl, combine flour, baking soda, salt, and butter. Here's where you get your hands dirty! Crumble the butter with your fingers or a fork into the flour mixture until it's in pea-sized pieces. This is similar to making a pie crust, and those little butter pockets create amazing texture.
- Mince onions and chop cheese into small pieces, about ¼ inch cubes (about 0.5 cm). I've found that cutting the cheese rather than grating it gives you these wonderful pockets of melty goodness throughout the bread.
- Add the onions, cheese, and garlic to the flour mixture. Give everything a good toss to distribute the ingredients evenly.
- Pour the milk mixture into the dry ingredients and mix to form a dough. The dough will be slightly sticky but should come together easily.
- Once the dough is formed, knead about 10 times on a lightly floured surface, making sure that all flour pockets are gone. Gently form into a ball, using a bit more flour if needed to keep the dough from sticking to your hands.
- Place the dough ball in cast iron frying pan (or prepared baking sheet) and cut a cross ¼ inch deep into the top of the loaf using a knife. This traditional step isn't just decorative – it helps the bread bake evenly.
- Bake for 45-55 minutes, until the internal temperature of loaf is 200°F. The crust should be a beautiful golden brown, and the bread will sound hollow when tapped on the bottom.
- Let cool for at least 30 minutes before slicing. I know it's tempting to dig in right away (the smell will drive you crazy!), but giving it time to cool slightly helps the texture set properly. Enjoy!
Storage Tips for Your Irish Soda Bread
This bread is at its absolute best on the day it's baked, but it stays delicious for several days when stored properly:
- Store at room temperature in an airtight container or wrapped in foil for up to 3 days
- Freeze for up to 3 months by wrapping tightly in plastic wrap and then aluminum foil
- To reheat, wrap in foil and warm in a 350°F oven for about 10 minutes
- For a quick refresh, slice and toast individual pieces for a deliciously crispy texture
Tips for Baking the Best Irish Soda Bread
Remember when I said this recipe was fool-proof? Well, I proved myself wrong the first time I made it by accidentally doubling the baking soda! Let's just say the results were... interesting.
Here are some tips to help you avoid my mistakes:
- Don't overwork the dough – excessive kneading will make your bread tough
- The cross cut on top should be about ¼ inch deep to ensure proper baking
- Feel free to experiment with cheese varieties – sharp cheddar is my favorite, but other hard cheeses work well too
- The recipe calls for 4 oz of cheese as a minimum, but I often add more because, well, cheese makes everything better!
- If using garlic powder instead of fresh garlic, use half the amount called for (so just 1 teaspoon)
- For an extra-golden crust, brush the top with a little milk or egg wash before baking
- Allow the bread to cool on a wire rack to prevent the bottom from getting soggy
Delicious Variations of Traditional Irish Soda Bread
One of the reasons I love this Irish soda bread recipe so much is how versatile it is!
Here are some of my favorite variations:
- Herb Garden: Replace green onions with 2 tablespoons of fresh herbs like rosemary, thyme, and chives
- Mediterranean: Add ½ cup chopped sun-dried tomatoes and substitute feta for the cheddar
- Spicy Kick: Mix in ¼ teaspoon of cayenne pepper and use pepper jack cheese instead of cheddar
- Traditional: Omit the cheese, garlic, and green onions for a more authentic plain soda bread
- Sweet Version: Add ⅓ cup sugar and 1 cup raisins or currants for a sweeter variation
Frequently Asked Questions About Irish Soda Bread
Irish soda bread uses baking soda instead of yeast as a leavening agent, allowing for quick preparation without rising time. This savory version features cheddar, green onions, and garlic for extra flavor.
The cross cut into the top of Irish soda bread helps the heat penetrate the center of the loaf for even baking. Traditionally, it was also believed to ward off evil and let the fairies escape.
Irish soda bread is done when it reaches an internal temperature of 200°F, as specified in the recipe. The loaf should also have a golden brown crust and sound hollow when tapped on the bottom.
No, refrigeration isn't necessary. As noted in the recipe, you can store this Irish soda bread at room temperature for up to 3 days or freeze it for up to 3 months.
This cheesy Irish soda bread is delicious on its own, but pairs wonderfully with soups, stews, or salads. It also makes a great snack or appetizer with butter or as part of a cheese board.
Recipes You May Also Like
- Easy Chicken Pot Pie Recipe with Crescent Rolls – Another quick comfort food that pairs perfectly with this bread
- Slow Cooker Creamy Chicken and Dumplings – The perfect soup to serve with a slice of this soda bread
- Old Fashioned Baked Macaroni and Cheese – If you love cheesy goodness, try this classic alongside your bread
Final Thoughts on This Irish Soda Bread Recipe
This savory Irish soda bread recipe has become a staple in my kitchen, and I hope it will in yours too! There's something so satisfying about creating a beautiful loaf of bread in under an hour, with no special equipment required.
The combination of sharp cheddar, green onions, and garlic elevates this traditional bread to something truly special.
Whether you're celebrating St. Patrick's Day, looking for a quick side dish for dinner, or just craving some homemade bread without the fuss, this recipe delivers every time.
The crispy crust and tender interior studded with pockets of melted cheese make it irresistible straight from the oven!
Don't forget to save this recipe to Pinterest for later, and let me know in the comments if you try any of the variations. Happy baking!
Sarah
Irish Soda Bread with Cheddar and Green Onions
Equipment
- 9-inch Cast Iron Pan or Baking Sheet
- Mixing Bowl
Ingredients
- 1 cup milk 240 mL
- 1 teaspoon white vinegar 5 mL
- 1 large egg
- 3 ¼ cups all-purpose flour 455 g
- 1 teaspoon baking soda 8 g
- ¾ teaspoon salt 4 g
- 4 tablespoon salted butter 56 g
- 2-3 green onion stalks ¼ cup or 30g chopped
- 4 oz cheddar cheese 115 g, cut into ¼ inch cubes
- 2 teaspoon minced garlic 11 g
Instructions
- Preheat the oven to 375°F. Prepare a 9-inch cast iron pan with baking spray or a large baking sheet with parchment paper.
- In a small bowl or measuring cup, stir together milk and vinegar and let sit for 5 minutes to create a quick buttermilk substitute.
- Add egg to milk mixture and whisk well until completely combined.
- In a mixing bowl, combine flour, baking soda, salt, and butter. Crumble the butter with your fingers or a fork into the flour mixture until it's in pea-sized pieces.
- Mince onions and chop cheese into small pieces, about ¼ inch cubes (about 0.5 cm).
- Add the onions, cheese, and garlic to the flour mixture. Give everything a good toss to distribute the ingredients evenly.
- Pour the milk mixture into the dry ingredients and mix to form a dough. The dough will be slightly sticky but should come together easily.
- Once the dough is formed, knead about 10 times on a lightly floured surface, making sure that all flour pockets are gone. Gently form into a ball, using a bit more flour if needed to keep the dough from sticking to your hands.
- Place the dough ball in cast iron frying pan (or prepared baking sheet) and cut a cross ¼ inch deep into the top of the loaf using a knife.
- Bake for 45-55 minutes, until the internal temperature of loaf is 200°F. The crust should be a beautiful golden brown, and the bread will sound hollow when tapped on the bottom.
- Let cool for at least 30 minutes before slicing.
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