Cheddar Onion Soda Bread

    Cheddar Onion Soda Bread

    (139)
    17saves
    45min


    131 people made this

    This Irish soda bread is full of tasty onions and cheddar cheese. By using baking powder and buttermilk, the bread rises without any yeast at all.

    Ingredients
    Serves: 12 

    • 4 cups (550g) high grade flour, plus more for dusting
    • 1 1/2 teaspoons salt
    • 1 tablespoon baking powder
    • 90g butter, softened
    • 1 1/4 cups (310ml) buttermilk
    • 2 tablespoons icing sugar
    • 3/4 cup (120g) onion, finely diced
    • 3/4 cup (90g) Cheddar cheese, grated

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 220 degrees C. Line a baking tray with baking paper.
    2. In a large mixing bowl, whisk together flour, salt and baking powder until thoroughly combined. Beat in the butter, buttermilk and icing sugar to make a dough; gently mix in the onion and Cheddar cheese. Divide dough in half then shape each half into a ball. Place the loaves onto the prepared baking tray then gently flatten to about 5cm thick. Dust each loaf with flour.
    3. Bake on a preheated oven until browned, about 30 minutes. Cool on racks for a few minutes; serve warm.

    Cook's note

    To make into scones, increase the cheese and onion to 1 cup each. Drop spoonfuls of dough on the baking paper lined tray then bake for 15 to 20 minutes, or until lightly browned on top and cooked through.

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    Reviews and Ratings
    Global Ratings:
    (139)

    Reviews in English (135)

    by
    539

    Fabulous Irish Soda Bread! I love Irish soda bread and generally only make it once a year. And, I'll admit I'm used to the ones that are a bit more on the sweet side - made with raisins or currants best enjoyed with a cup of tea. This was a nice departure! I made it exactly as directed and since no "type" of onion was specified I chose the "green" onion in keeping with St. Patrick's Day. Plus, it's mild and pairs well with Cheddar cheese. Like others, I did use a bit more buttermilk but other than that this recipe is perfect. I scored it lightly before popping it into the oven and it baked up perfectly in the alotted time. Keri, please thank your friend Jim for this wonderful recipe. It's a definite keeper and one I'll make more than once a year! UPDATE: Made this again (easily becoming a new favorite) and added in a bit of minced garlic and some chopped sun-dried tomatoes...definitely turns soup or salad into a meal! Try it with a little "Herb Butter" from this site too!  -  13 Mar 2011  (Review from Allrecipes USA and Canada)

    by
    224

    I'm happy to be this recipe's first reviewer! This is not your average soda bread - I'm sure no soda bread aficionado, but in my limited experience I've found it to be quite plain and, well, kind of boring - but not Jim's! This is SO flavorful; and not (duh) just because of the add-ins. Whether it's the buttemilk, the touch of powdered sugar or maybe just the right amount of salt I don't know, but this bread really is "alive" with flavor. In addition, I found the bread flour an unusual but great choice - I love the sturdy structure it gave the bread. I was also a little concerned about the high oven temperature but here, too, it proved itself - it gave the bread a nice crust that I really loved. When I mixed this up I found I needed to add more buttermilk than called for to make the dough come together, but that was no big deal. I did use the cheddar as directed, but for additional flavor and color I used chopped green onion rather than the regular ol' onion called for and I was very pleased both with how it looked and tasted. Since this was just for Hubs and me I scaled this down to 3 servings and made one, small loaf. Don't know how the submitter "scored" the recipe from Jim, but many on AR will be glad she did. This is one soda bread that should not be limited to St. Patrick's Day baking!  -  11 Mar 2011  (Review from Allrecipes USA and Canada)

    by
    43

    Hubs said he'd rather have this than dessert. I used green onions and sharp cheddar. Baked exactly 30 minutes. Served with Herb Butter from this site per Jillian's suggestion. Thanks Keri for a great recipe!  -  17 Mar 2011  (Review from Allrecipes USA and Canada)

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