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 degrees. 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.