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Home » Blog » Bread and Muffin Recipes » Cheddar and Scallion Soda Bread

Cheddar and Scallion Soda Bread

Cathy Roma Published: Feb 23, 2023

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A deliciously savory spin on a traditional soda bread flecked with cheddar and scallions is St. Patrick's Day ready!
Cheddar and scallion soda bread is a deliciously savory spin on a traditional soda bread and St. Patrick’s Day ready!
A savory soda bread in a baking dish all golden and crusty.

This savory, crusty cheddar and scallion soda bread will perfectly with a pint on St. Patrick’s Day.

That’s right, today we’re taking traditional soda bread, eschewing the raisins, and folding in mounds of shredded cheddar and sliced scallions. The result is a cheesy bread with a tender center, and gloriously crunchy crust.

Cheddar and Scallion Soda Bread on a cooling rack scattered with scallions.

Soda bread is surprisingly easy to make!

That’s the truth! This cheddar and scallion soda bread has a handful of pretty simple ingredients and even fewer steps. And absolutely no kneading required! Simply mix, form into a round, brush with melted butter, and bake. See…simple!

Best part, you can go from mixing to eating in under an hour.

We usually can’t wait for even a minute for this soda bread to cool before we’re slicing it into wedges and slathering it with butter. It’s delicious all on its own for breakfast or a snack (paired with a pint, wink, wink), or a tasty accompaniment to soups or stews.

Cheddar and Scallion Soda Bread with three wedges cut out.

I top this savory soda bread with butter and flaky sea salt for a deeply golden crust instead of sugar like in this traditional, sweeter version. So if you’re feeling salty this St. Patrick’s Day, be sure to give cheddar and scallion soda bread a go. Your tastebuds will thank you.

Let’s make cheddar and scallion soda bread

Step by step photos showing how to make Cheddar and Scallion Soda Bread. Combine the dry ingredients in a bowl (1), mix in the buttermilk (2), form and place in the baking dish (3), cut, brush with butter and bake (4).
  1. Combine all the dry ingredients in a large bowl and stir.
  2. Add the buttermilk and stir with a fork until just combined.
  3. Form into a round and place in the greased baking pan.
  4. Cut a shallow cross in the center and brush the top and sides with melted butter. Cover and bake.

Tips for success

  • Don’t over-mix the dough, stir just until the buttermilk is absorbed and the dough hold together.
  • Gather and form the dough into a round on a lightly floured surface. Use a light touch to ensure a tender crumb.
  • Be sure the pan is well greased with butter.
  • Be sure to bake the bread in a baking dish with a tight-fitted lid. You’ll uncover it at the end of baking to brown.
  • This bread is delicious cut into wedges served warm, with butter.
Cheddar and Scallion Soda Bread in a baking dish with scallions on the table.

More savory treats

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4 from 1 vote
Cheddar and Scallion Soda Bread in a baking dish with scallions on the table.
Print
Cheddar and Scallion Soda Bread
Prep Time
10 mins
Cook Time
42 mins
Total Time
52 mins
 

Cheddar and scallion soda bread is a deliciously savory spin on a traditional soda bread and St. Patrick's Day ready!

Course: Bread
Cuisine: Irish
Keyword: cheddar soda bread, soda bread
Servings: 8 Servings
Calories: 380 kcal
Author: Cathy Roma | What Should I Make For…
Ingredients
  • 3 1/2 cups all purpose flour
  • 1 tsp sugar
  • 2 tsp kosher salt
  • 1 tsp baking soda
  • 8 oz sharp cheddar cheese, shredded
  • 6 scallions, trimmed and sliced, white and pale green parts only
  • 2 cups well-shaken buttermilk
  • 2 Tbsp butter melted (+ 1 Tbsp butter for greasing the pan)
  • 1 tsp flaky sea salt (coarse sea salt can be substituted)
Instructions
  1. Preheat the oven to 425 degrees and grease the bottom of a ceramic dutch oven (or a non-greased cast iron skillet if you prefer) with 1 Tbsp butter.

  2. In a large bowl stir together the flour, sugar, salt, baking soda, scallions and cheddar cheese.

  3. Add in the buttermilk and stir until just combined.
  4. Turn out the dough onto a lightly floured surface and form into a round, no need to knead.
  5. Transfer to the prepared pan and cut a shallow cross in the center of the bread. Brush with the melted butter and sprinkle with flaky sea salt.

  6. Cover and bake for 30 mins, remove the cover and continue to bake an additional 12-15 mins, or until golden brown.
  7. Cool slightly, cut into wedges, and serve with butter if desired.

Recipe Notes
  • Don’t overmix the dough, stir just until the buttermilk is absorbed and the dough hold together.
  • Gather and form the dough into a round on a lightly floured surface. Use a light touch to ensure a tender crumb.
  • Be sure the pan is well greased with butter.
  • Be sure to bake the bread in a baking dish with a tight-fitted lid. You’ll uncover it at the end of baking to brown.
  • This bread is delicious cut into wedges, served warm with butter.
Nutrition Facts
Cheddar and Scallion Soda Bread
Amount Per Serving
Calories 380 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 44mg15%
Sodium 1275mg55%
Potassium 192mg5%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 4g4%
Protein 15g30%
Vitamin A 560IU11%
Vitamin C 2mg2%
Calcium 288mg29%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
11

Bread and Muffin Recipes, Recipe scallions, savory bread, cheddar and scallion soda bread, bread, cheddar, st. patrick's day, irish, soda bread, baking, irish soda bread

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Reader Interactions

Comments

  1. Tabi says

    September 1, 2022 at 2:48 pm

    4 stars
    Love this recipe. I’m stoked about it every time I make it, but it takes much longer than 30 minutes to bake. Soooo good and worth the wait though

    Reply
  2. Tamar Kagan Sajadi says

    March 14, 2024 at 5:19 pm

    Do you know if I can partially substitute white whole wheat flour for this recipe?
    Thank you

    Reply
    • Cathy Roma says

      March 14, 2024 at 5:34 pm

      I would do 50/50 AP and whole wheat, otherwise you may need to add little more water.

    • Tamar says

      March 15, 2024 at 4:56 pm

      Will give that a try, thank you!

4 from 1 vote

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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