Irish Soda Bread with Cheese and Herbs

Irish Soda Bread with Cheese and Herbs


Baking bread isn’t always the easiest option in the kitchen, as kneading and proving can often be tough to get right for even the seasoned baker. This Irish Soda Bread recipe takes out all that hassle to produce a comforting loaf, with added cheese and herbs to make it extra special.

Schwartz Mixed Herbs provide the topping of flavour for the bread, bringing together marjoram, basil, oregano and thyme in a wonderful herby blend. Fresh herbs are great, but are often tough to work with and store for any period of time. With Schwartz Mixed Herbs, you still get the perfect blend of flavour, while ensuring you can come back to them time and time again.

With this recipe, you can easily swap in regular milk and lemon juice / white vinegar if you don’t have any buttermilk, and you can experiment with the cheese to your taste (any hard / semi-hard cheese will do).

Serve your soda bread on the side with soups or stews, or just try it on its own with plenty of butter. Either way, its flavourful dough will keep you more than happy!

  • 400 grams (14 ounces) plain flour (plus extra for dusting)

  • 1 teaspoon of bicarbonate of soda

  • 1 teaspoon salt and a dash of pepper

  • 125 grams (5 ounces) mature cheddar cheese, grated

  • 2 teaspoons Mixed Herbs

  • 300 millilitres (10 fluid ounce) buttermilk (or you can use regular milk with lemon juice or white vinegar)

  • 1 tablespoon milk


  • 1 Pre heat your oven to 200C, 400F, or Gas Mark 6. Line your sheet pan with baking parchment, dust with flour and set to one side.
  • 2 Sift flour, bicarbonate of soda and salt into a large mixing bowl and add a dash of black pepper. Stir in most of the grated cheese and Schwartz Mixed Herbs, reserving a little for the top of the loaf.
  • 3 Make a well in the centre and add the buttermilk, stirring the mixture together with a wooden spoon. It should come together in a smooth ball (if it doesn’t, add a little splash of milk).
  • 4 Shape into a round loaf with your hands and score a deep cross with a knife on top. Brush the dough with milk and scatter on the remaining cheese and mixed herbs.
  • 5 Bake for around 35 minutes, or until the bottom of the loaf sounds hollow when tapped.
  • 6 Leave to cool for 30 minutes on a cooling rack before eating.
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