I hope I don’t upset any Irish Soda Bread purists with my savory version. I accept the fact that traditionally soda bread is plain but come on! Cheddar cheese and rosemary, my friends!
This was the first time trying savory Irish soda bread. Usually I’ll make soda bread with raisins or cranberries, even chocolate. While these sweet versions are damn tasty, they don’t exactly pair up well with a hunk of corned beef and some cabbage. I used some Seriously Sharp Cheddar from Cabot for this and it completely lives up to its name. The cheese and rosemary become speckled through the dough and the smell when baking is just outrageous.
I must put my foot down on one thing though guys: make sure to serve it on the warm side with some golden yellow butter. Once you’ve spread the butter on the bread, try sprinkling some extra sea salt on top! I could eat the whole loaf just like this, never mind with corned beef.
If you’d like to taste some of that Seriously Sharp Cheddar in real life, make sure to enter my giveaway! You can win Cabot’s new Cabot Creamery Cookbook, packed with awesome cheesy recipes, and a Cabot gift box. Just leave a comment telling me what you love to eat sharp cheddar with!
Contest will end on March 31st. One winner will be chosen and given 24 hours to reply to my email or another winner will be chosen. Open to U.S. residents only, no post office boxes.
More amazing Irish Soda Bread recipes!!
Healthy Delicious- Whole Grain Soda Bread
Kailleys Kitchen- Cranberry and Caraway Soda Bread
Around My family Table- Gluten Free Soda Bread
Lauren Kelly Nutrition- Whole Wheat Soda Bread
Self Proclaimed Foodie- Irish Soda Bread
Apron Strings- Soda Bread Rolls
The View From Great Island- Brown Bread Soda Bread
The Roasted Root- Cheese and Herb Soda Bread
Kitchen Treaty- Soda Bread Muffins
Rosemary Cheddar Irish Soda Bread
- 4 cups all purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon cream of tartar
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 3 tablespoons fresh chopped rosemary
- 2 cups buttermilk
- 1 large egg
- 4 cups grated sharp cheddar
Heat the oven to 425 degrees F. Lightly flour two small 6 inch skillets.
In a large bowl, whisk together the flour, baking soda, cream of tartar, salt, pepper, and rosemary.
Add the egg to the buttermilk and beat until mixed.
Add the grated sharp cheddar to the flour mixture and lightly mix through.
Pour the buttermilk into the bowl and mix together using your fingers until it comes together.
Dump the dough out onto a flour dusted work surface and knead the dough into an ball shape.
Roughly half the dough into two pieces.
Shape each half into a ball again and place each seam side down in a skillet.
Take a sharp serrated knife and cut an X on top of each soda bread.
Season the top with some more salt and pepper and bake in the oven for 30-35 minutes and the top is golden brown.
Let cool for 20 minutes before slicing and serving with butter.
This soda bread can also be made as one loaf in a larger 9 inch skillet but it may take 5 more minutes baking time, or it can be baked on a large baking tray.