From Jenn Segal. Adapted from Cabot Creamery via King Arthur Flour

Irish soda bread, a beloved quick and easy table bread made with baking soda instead of yeast, is traditionally made with the most basic and cost-effective ingredients. This version maintains the bread’s simplicity but is anything but basic. Modestly adapted from Cabot Creamery, this Irish soda bread is rich with extra sharp cheddar, yielding a crust that’s golden and crisp, with an irresistibly soft, cheesy middle. It’s comfort food at its best, tasting reminiscent of a cheesy scone or a toasty grilled cheese sandwich.

Prep is a breeze—just 10 minutes and it’s oven-ready, soon filling your kitchen with the most inviting cheesy aroma. Serve it warm alongside a steaming bowl of tomato soup, a comforting lamb stew, corned beef and cabbage, or a hearty chili con carne for a truly delicious meal.

Servings: 1 loaf, about 12 servings
Total Time: 50 Minutes


    • 2½ cups all purpose flour, spooned into measuring cup and leveled-off with a knife
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 4 tablespoons cold unsalted butter, cut into ½-inch chunks, plus more for greasing the pan
    • 8 ounces extra sharp Cheddar cheese, shredded (about 2 cups)
    • 1¼ cups low fat buttermilk
    • 1 large egg


    1. Preheat the oven to 375°F. Grease an 8-inch square pan with butter or nonstick cooking spray.
    2. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
    3. Toss in the cold butter. Using a pastry cutter, two butter knives, or your fingers, cut or rub the butter into the flour mixture until the mixture is crumbly, with some pea-size clumps of butter within. Mix in the cheese.
    4. In a separate bowl, whisk together the buttermilk and the egg. Add to the dry ingredients and stir until everything is just moistened. Do not overmix.
    5. Transfer the sticky dough to the prepared pan. Dust your hands with flour and press the dough to the edges of the pan. Bake the bread for about 35 minutes, until golden brown, set, and a cake tester comes out clean. Let the bread cool in the pan for about 5 minutes, then turn out onto a rack to cool. Cut into squares and serve warm.

Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. Once it’s completely cooled, wrap it securely in plastic wrap and place in the freezer. To reheat, wrap the bread in aluminum foil and warm it in a 350°F oven until hot.