Irish soda bread is already a comfort food staple, but this version adds a flavorful twist: sharp cheddar cheese and chopped garlic scapes. The tangy buttermilk dough comes together in minutes and bakes into a golden-crusted loaf with a tender crumb and pockets of melted cheese throughout.
The garlic scapes don’t overpower; they add a subtle green garlic flavor that works beautifully with the cheese and rustic bread. No need to fuss with yeast or waiting around for dough to rise—just mix, shape, bake, and enjoy warm from the oven. Whether you’re cooking for guests or slicing it up to snack on throughout the week, this savory soda bread is worth keeping in your rotation.
It’s equally at home beside a hearty bowl of soup as it is served with eggs for breakfast. The leftovers toast well and freeze even better, making it both satisfying and practical.
Customizing This Dish
- Cheese: Swap the sharp cheddar for gouda, smoked cheddar, or an Irish cheese like Dubliner. A mix of cheddar and parmesan adds extra savory punch.
- Garlic Scapes: No garlic scapes? Use 2–3 chopped scallions or 1 tbsp minced chives. A small clove of finely minced fresh garlic also works, but use sparingly.
- Add-ins: Try folding in a teaspoon of coarsely cracked black pepper, a few chopped fresh thyme leaves, or a pinch of crushed red pepper flakes for extra flavor.
What to Serve With This Dish
- Soups and Stews: Especially creamy tomato, potato leek, or any bean-based stew.
- Eggs and Breakfast Dishes: Serve toasted with scrambled eggs, omelets, or frittatas.
- Cheese Boards: Cut into wedges and serve with pickles, cheeses, and sliced apples or pears.
- Salads: Adds heft to a simple green salad or pairs well with a spring pea and mint salad.
Storing Leftovers
Wrap the cooled loaf tightly in foil or a reusable storage bag and keep at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days.
To reheat:
- Whole loaf: Wrap in foil and warm in a 325°F oven for 10–15 minutes.
- Individual slices: Toast in a toaster or warm in a skillet with a little butter until golden.
How to Freeze and Reheat
To freeze, let the bread cool completely. Slice it (for easier reheating later), then wrap slices in parchment or wax paper and seal in a freezer-safe bag or container. Freeze for up to 2 months.
To reheat frozen slices:
- Toast directly from frozen.
- Or place in a 325°F oven (wrapped in foil) for about 10 minutes until warmed through.
Avoid microwaving unless wrapped in a damp paper towel—otherwise, the texture may toughen.
Cheddar and Garlic Scape Irish Soda Bread
- 4 cups all-purpose flour
- 1½ tsp baking soda
- 1 tsp salt
- 1¾ cups buttermilk (see substitution note below)
- 1 cup sharp cheddar cheese, shredded
- 3 - 4 garlic scapes, finely chopped
- Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly flour a cast iron skillet.
- In a large mixing bowl, whisk together flour, baking soda, and salt.
- Add the shredded cheddar and chopped garlic scapes. Toss gently to coat them in the flour mixture—this helps keep them evenly distributed.
- Pour in the buttermilk and stir with a wooden spoon or spatula until the dough starts to come together. It should be shaggy but not overly sticky. If the dough is dry, add an extra tablespoon or two of buttermilk.
- Turn the dough out onto a lightly floured surface and knead briefly—just enough to bring it into a cohesive ball, about 6–8 turns. Don’t overwork it.
- Shape into a round loaf about 7 inches wide. Place on your prepared baking sheet or skillet. Use a sharp knife to score a 1/2 in deep “X” across the top of the dough.
- Bake for 30-40 minutes, until golden brown and the loaf sounds hollow when tapped on the bottom. Cover with a clean kitchen towel and let cool at least 15 minutes before slicing.
- Buttermilk Substitution: If you don’t have buttermilk on hand, here are two easy substitutes:
- With dairy milk: Mix 1 tbsp lemon juice or white vinegar with enough milk to make 1¾ cups. Let it sit for 5–10 minutes until it curdles slightly.
- With plant-based milk: Mix 1 tbsp lemon juice or apple cider vinegar with enough unsweetened soy or almond milk to make 1¾ cups. Let sit 5–10 minutes.
Avoid flavored or sweetened plant milks—unsweetened soy gives the best texture for baking.
