Cheddar cheese and garlic soda bread

    50 min

    In my humble opinion, one of the best breads is devoid of yeast. It’s the good and honest Irish favourite of soda bread. So, as ever, I started to think about what I could do differently with this popular bread. I came up with the idea for doing a garlic bread version and then, with a flash of inspiration and a need to use up some cheese I had from a previous recipe, I decided to make it this cheese bread with garlic.


    Gloucestershire, England, UK
    2 people made this

    Serves: 4 

    • 250g plain flour
    • 250g plain wholewheat flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon caster sugar
    • 1/2 teaspoon salt
    • 300ml buttermilk
    • 4 tablespoons store bought garlic butter
    • 100g Cheddar cheese, grated

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 200 C / Gas 6. Grease a baking tray
    2. Sift the flours, bicarbonate of soda, sugar and salt into a large bowl. Make a well in the middle and pour the buttermilk into the centre. Use a large spoon to mix the flour mixture into the buttermilk so that it forms the dough. Remove from the bowl and just give it a quick knead so that it forms a nice smooth dough.
    3. Flatten it out into a circle of about a diametre of 35cm. Using a very flexible spatula or knife spread the garlic butter over the dough but not to the edges, leave about 3cm free.
    4. Sprinkle the grated cheese over the top of the buttered area. Fold the circle over itself so that you have a semi circle and then seal down the edges. Rework the dough back into a circle, this time about 18cm in diametre with a bit of a dome to it. Slash a cross in the top of it with a sharp knife and then transfer to the greased baking tray.
    5. Bake in the pre-heated oven for 30 minutes. When it comes out, if you tap the bottom it should sound hollow. If it doesn’t just give it 3 to 5 minutes more. Allow to cool on a wire rack, however it can be eaten warm (just watch that oozing butter!)


    Probably best to be eaten within 24 hours. Would easily work as a side to things like spag bol.

    See it on my blog

    The Battling Baker

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)