Cheddar and onion soda bread recipe

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4 - 8



Nutrition per portion

Calories 260 kCal 13%
Fat 14g 20%

This delicious Irish bread is best eaten on the day it’s made – but you can save it ’til later, and simply warm it through in the oven


  • 500g (1lb) plain flour
  • 2 level tsp bicarbonate of soda
  • 1 level tsp paprika
  • 1 level tsp salt
  • 60g (2oz) butter
  • 125g (4oz) mature Cheddar cheese, grated
  • 1 medium onion, peeled and grated
  • 250ml (8fl oz) milk
  • 1 tbsp white wine vinegar


  • Set the oven to 220°C/Gas Mark 7. Sift the flour, bicarbonate of soda, paprika and salt into a bowl. Add the butter and rub it in until the mixture resembles fine breadcrumbs. Reserve 1 tablespoon grated cheese and stir the rest into the mixture, along with the onion.

  • Mix together the milk and vinegar, then pour into the flour mixture. Quickly mix the ingredients together to form a soft dough, taking care not to over-mix.

  • Shape the dough into a round and place on the baking sheet. Use a long knife to mark a deep cross on the top of the loaf. Sprinkle the reserved cheese over.

  • Bake the loaf in the centre of the oven for 30 – 35 minutes, or until it has risen, is golden in colour and it sounds hollow when tapped underneath. Remove the loaf from the oven and slide it on to a wire rack to cool. Serve the bread warm or cold, with cheese and pickle.

Top tip for making Cheddar and onion soda bread

Wrap the loaf in a freezer bag, seal and label. Freeze for up to 3 months. Allow the loaf to defrost and then warm it through in a hot oven before serving.

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