Go Back
+ servings
Rosemary cheddar Irish soda bread fully baked in a black cast-iron skillet.
Print Pin Recipe
4.9 from 12 votes

Rosemary Cheddar Irish Soda Bread

Rosemary and cheddar baked into the loaf makes for a dynamite savory spin on Irish soda bread.


  • Olive oil for coating the skillet or baking sheet
  • 4 tablespoons cold unsalted butter
  • 3 1/2 cups all-purpose flour
  • 1/2 cup whole-wheat flour can substitute additional all-purpose
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • several turns of freshly-ground black pepper
  • 2 tablespoons fresh rosemary chopped
  • 2 cups sharp or mature cheddar cheese grated
  • 2 cups cold buttermilk plus extra for brushing


  • Preheat the oven to 400 degrees F (200 C). Lightly coat a 10-inch cast iron skillet or rimmed baking sheet with oil; set aside. (If using a baking stone, line with parchment paper.)
  • Cut the butter into small cubes, place on a plate, and keep in the fridge until ready to use.
  • In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and pepper. Add the rosemary and cheddar, and stir to combine.
  • Add the chilled butter and, using your fingers, work the cubes into the flour by quickly pinching and rubbing the butter and flour together. The butter should be fully worked in, without leaving large chunks.
  • Add 2 cups buttermilk and stir with a wooden spoon or rubber spatula to combine. Once it becomes difficult to stir, use your hands to press and gather the dough into a rough, craggy ball. Shape the ball until slightly flattened and about 7 or 8 inches in diameter.
  • Transfer the dough to your baking surface, and with a sharp knife, score a large X about 1/2-inch deep all the way from end to end (see photo in post). Brush the top with a bit more buttermilk.
  • Bake for 25 minutes, then check the bread; if the top is already nicely browned, tent with a piece of aluminum foil. Continue baking for 20 to 30 minutes more. The bread is ready when the center of the X has lost the wet, shiny look of raw dough. You can also insert a cake tester or skewer — it should come out clean.
  • Transfer to a wire rack and let bread cool 10 minutes before serving. Cut thick slices, slather richly with butter, and sprinkle a bit of extra sea salt on top for the full experience!



  • Wrap any leftover bread tightly in plastic wrap and store at room temperature for up to 3 days. Slices can toasted or rewarmed in the microwave for about 10 seconds.
  • Inspired by Foodness Gracious; adapted from The Kitchn.

Nutrition Estimate

Calories: 214kcal, Carbohydrates: 25g, Protein: 8g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 26mg, Sodium: 334mg, Potassium: 148mg, Fiber: 1g, Sugar: 2g, Vitamin A: 286IU, Vitamin C: 1mg, Calcium: 165mg, Iron: 2mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!