Can cheddar soda bread be made ahead of time?

Yes, you can prepare this soda bread ahead of time. Once baked and cooled, wrap the loaf tightly in plastic wrap or aluminum foil and keep it at room temperature for up to two days. For the best texture and flavor, reheat it in the oven at 350°F for 5 to 10 minutes before serving.

Can cheddar soda bread be frozen?

Absolutely! Once the bread has cooled completely, wrap it securely in plastic wrap followed by aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw overnight at room temperature or gently reheat from frozen in a 350°F oven until warmed through.

Can I use a different type of cheese?

Yes, you can substitute the cheddar with an equal amount of another type of cheese. Try varieties like Gruyère, Swiss, or Pepper Jack for a different flavor profile. Just ensure the cheese you choose has good melting properties and complements the bread's flavors.

Cheddar Soda Bread - Once Upon a Chef

Cheddar Soda Bread

By Jenn Segal

Adapted from Cabot Creamery via King Arthur Flour

Transform humble Irish soda bread into a deliciously rich loaf with a crisp, golden exterior and a soft, cheesy interior. This comforting bread is sure to please!

Servings: 1 loaf, about 12 servings

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Total Time: 50 Minutes

Ingredients

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 (see note)
1 large egg

Instructions

Preheat the oven to 375°F. Grease an 8-inch square pan with butter or nonstick cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
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.
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.
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.
Note: If you’d like to make your own buttermilk, check out the easy method here.
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.

Nutrition Information

Per serving (12 servings)
Serving size: 1 square
Calories: 221
Fat: 11g
Saturated fat: 7g
Carbohydrates: 22g
Sugar: 1g
Fiber: 1g
Protein: 9g
Sodium: 510mg
Cholesterol: 47mg