Irish Bacon-Cheddar Soda Bread

Recipe

Side Dish
Irish Bacon-Cheddar Soda Bread

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User Rating

4.29 out of 5 stars
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7 ratings

Recipe Data

12
Servings
15min
Prep
55min
Total

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    Description

    This Irish soda bread has it all. And when we say "all" we mean large chunks of Claddah Bo Irish Cheddar cheese and bacon pieces. 

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    2to 3 c. Hy-Vee all-purpose flour
    1 c.Hy-Vee whole wheat flour
    7 oz.Claddah Bo Irish Cheddar cheese, cut into cubes
    c.Hy-Vee crumbled bacon pieces
    1 tbsp.Hy-Vee granulated sugar
    2 tsp.Hy-Vee baking powder
    1 tsp.Hy-Vee baking soda
    1 tsp.Hy-Vee salt
    1 ⅓ c.buttermilk
    1Hy-Vee large egg, lightly beaten
    3 tbsp.Hy-Vee unsalted butter, melted and divided

    Things To Grab

    • Large rimmed baking sheet
    • Aluminum foil
    • 2 large bowls
    • Sharp knife
    • Wire cooling rack

    Directions

    1. Preheat oven to 375 degrees. Line a large rimmed baking sheet with foil.

    2. Combine 2 cups all-purpose flour, whole wheat flour, cheese, bacon pieces, sugar, baking powder, baking soda, and salt in a large bowl.

    3. In a separate bowl, combine buttermilk, egg, and 2 tablespoons melted butter. Add to flour mixture and knead; adding additional all-purpose flour as needed until all ingredients are incorporated and dough forms a ball.

    4. Place dough on to prepared baking sheet. Score dough, using a sharp knife, with an "X." Brush top of dough with remaining 1 tablespoon melted butter. 

    5. Bake 40 to 50 minutes or until golden brown and puffed. Cover bread with additional foil if bread browns too quickly. Cool slightly on a wire cooling rack, cut into slices and serve warm.

    Nutrition facts

    Servings

    230 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 40mg
    • Sodium: 580mg
    • Total Carbohydrates: 25g
    • Protein: 10g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 15%
    0%
    Vitamin D 0%
    0%
    Potassium 2%

    Recipe Source:

    Hy-Vee Test Kitchen