Irish Soda Bread with Epicurean Butter Roasted Garlic Herb Flavored Butter

Garlic Cheddar Irish Soda Bread

Prep time
25 min
Cook time
30-35 min
1 loaf, 6-8 pers


  • 4 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 Tbsp. sugar
  • 4 Tbsp. Epicurean Butter Roasted Garlic Herb Flavored Butter, chilled
  • 8 oz. shredded sharp cheddar cheese
  • 1 egg
  • 1 ¾ cups buttermilk, plus more for brushing

This Recipe calls for

Roasted Garlic Herb Butter
Roasted Garlic Herb Butter
3.5 oz tub


There’s nothing better on a cold March day than a slice of freshly baked bread slathered in butter. This quick Irish loaf uses baking soda rather than yeast to rise, hence the name, “soda bread.”


  1. Preheat oven to 425°F. Oil a 10-inch cast iron skillet or large baking sheet.
  2. Whisk together flour, baking powder, soda, salt, and sugar in a medium bowl.
  3. Break Epicurean Butter Roasted Garlic Herb Flavored Butter into pieces and use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse meal. Stir in the cheese.
  4. In a small bowl, whisk together the egg and buttermilk.
  5. Make a well in the center of the flour mixture and add the buttermilk/egg mixture. Stir until the mixture forms a shaggy dough.
  6. Use your hands to bring the dough together and form into a 7-8-inch round flattened ball. Place the dough in the prepared skillet or baking sheet and make a half-inch deep X across the loaf, going end to end. Brush with buttermilk.
  7. Bake for 30-35 minutes. Bread is done when a knife or tester inserted in the center comes out clean. Cool for 5 minutes, then remove from pan. Serve with additional Epicurean Butter Roasted Garlic Herb Flavored Butter.