Cheddar Herb Savory Irish Soda Bread
This unique, delicious Cheddar Herb Savory Irish Soda Bread goes well with soups, salads and just about any entree and comes together in well under an hour. It always brings rave reviews from young and old alike, Irish or not!
Equipment
- 1 Pressure cooker for baking
- 1 Mixing bowl Large
- 1 Sheet pan lined with parchment paper
Ingredients
Main ingredients
- 2 cups all-purpose flour get that base ready for your bread
- ½ teaspoon baking soda key for that soda bread rise
- 1 teaspoon baking powder adds extra fluff without heaviness
- ½ teaspoon kosher salt balance out the savory flavors
- 2 tablespoons finely chopped fresh herbs parsley, rosemary, or whatever you love
- 4 ounces medium or sharp cheddar cheese diced small - makes every bite melty and tasty
- 1 cup buttermilk brings moisture and tang that soda bread thrives on
- 1 large egg for richness and binding everything well
- 1 tablespoon melted butter
- ¼ cup pinenuts gives a little crunch surprise
Instructions
Instructions
- Preheat your oven to 425°F, even though you’re using the pressure cooker, this helps if you wanna finish the crust just right.
- In a big bowl, toss in your flour, baking soda, baking powder, and kosher salt. Mix ’em good but don’t go crazy or you’ll toughen the bread.
- Stir in your fresh herbs and diced cheddar so they spread evenly and you get those bites throughout the loaf.
- In another bowl, beat together the buttermilk, egg, and that melted butter. This combo’s gonna bring the dough to life.
- Pour the wet mix into the dry, stirring gently just until everything comes together. Overmixing will make it less tender and that’s a no-no.
- Fold in the pinenuts, then turn dough onto a floured surface to shape into a round loaf. Score a deep cross on top so the bread knows where to open up while cooking.
- Transfer the loaf to a prepared sheet pan.
- Bake for 20 minutes. Cover with foil if getting too brown, and bake for another 8-10 minutes. The top should be a nice golden brown.
- Brush the loaf with melted butter and allow it to cool for 20 minutes before slicing.
- Slice thick and serve with butter.
Notes
If you got extras, wrap the bread tightly in foil to keep moisture locked in for a day or two. For longer storage, slice the bread and pop it in a zip-lock bag in the freezer. You just gotta toast slices right from frozen, and you’re good. Or keep leftovers in an airtight container at room temp for up to two days but eat ’em quick or it starts drying out.