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IRISH GARLIC & CHEDDAR SODA BREAD

A new spin on Irish Soda Bread! This Irish Garlic & Cheddar Soda Bread is flavored with garlic and loads of Irish cheddar cheese. Serve it with a smear of butter or with a bowl of stew.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 3¾-4 cups all-purpose flour
  • ¼ cup quick-cooking oats
  • 1¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 tablespoon sugar
  • 1 cup shredded Irish cheddar cheese
  • 1½ cups buttermilk
  • 4 tablespoons cold, diced butter
  • 1 large egg
  • 1½ teaspoons salt
  • ½ teaspoon pepper

Instructions

  • Position a rack in the center of the oven and preheat the oven to 190ºC. Line a dutch oven, a cast-iron skillet, or a 9-inch baking pan with a sheet of parchment paper, set aside.
  • In the bowl of a stand mixer, combine 3 ¾ cups of flour, oats, baking soda, baking powder, garlic powder, salt, pepper, and sugar on the stir setting.
  • Add the cold butter and let the machine break the butter down into small, pea-sized pieces. You can also do this by hand using a pastry cutter.
  • Add the cheddar cheese and let the machine stir for just a few seconds until mixed.
  • In a large measuring cup, combine the egg and buttermilk.
  • With the mixer on the stir setting, slowly pour in the wet ingredients until the dough comes together, about 30 seconds.
  • If the mixture still looks super wet, add 2 tablespoons of flour and dump the dough out onto a well-floured surface. Use your hands to shape the dough into a large disk. If the dough is still wet, add the remaining 2 tablespoons of flour and shape it.
  • Place the dough on the prepared baking pan and cut an X across the top, slicing about 1/2 way through the loaf.
  • Bake for 50 minutes – 1 hour or until the bread is golden brown on top. Insert a skewer into the center of the bread and if it comes out clean, the bread is done. Let cool for 15 minutes before slicing.

Notes

  1. DIY Buttermilk – Add 4 teaspoons of vinegar into a measuring cup and add enough milk to make 1 ½ cups. Let stand for 5-7 minutes before using it. Though this will work, I find that store-bought buttermilk produces significantly better results.
  2. Bread will stay fresh for up to 2 days. Bread made using baking soda for a leavening agent generally dries out much faster than yeast bread.