Cheddar Rosemary Soda Bread – Savory & Easy

This cheddar rosemary roasted garlic soda bread is a rustic, no-knead loaf that can be made quickly and easily, without the need for dough proofing. The sharp cheddar adds richness, the rosemary brings fragrance, and the roasted garlic rounds everything out with an added savory depth. This bread goes great alongside a hearty bowl of soup, but is also soft and flavorful enough to stand on its own, sliced with butter for a quick breakfast or a comforting snack.

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Ingredients

• 1 head of garlic (or 1 teaspoon of minced garlic)
• 1-2 tablespoons of olive oil
• 3 cups of all-purpose flour
• 1 teaspoon of salt
• 1 teaspoon of sugar (optional)
• 1 teaspoon of baking soda
• 1 tablespoon finely chopped rosemary (fresh is best!)
• 1 ½ cups sharp cheddar cheese, grated
• 1 ¼ cups buttermilk (or 1 ¼ cups milk and 1 tablespoon of vinegar/lemon juice, see variations)

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Instructions

• Roast the garlic
  • Slice the top off the head of garlic in order to expose the cloves.
  • Heat a small skillet to low heat and add the olive oil.
  • Place the garlic “cut-side” down in the skillet and cover with a lid.
  • Cook for 10-15 minutes, checking occasionally, until the cloves are soft and fragrant. At this point, you can get started on making the dough (see below).
  • Remove from the heat, let cool slightly, then squeeze out and mash the cloves.
• Make the dough
  • Preheat the oven to 375 F (190 C).
  • (Optional) If making your own buttermilk, mix the milk and acid together and let sit while you complete the next 3 steps. 
  • In a large bowl, whisk together the flour, salt, baking soda, and sugar (if using).
  • Stir in the chopped rosemary and grated cheddar.
  • Once the mashed roasted garlic is ready, add it and mix gently to evenly distribute. 
  • Pour in the buttermilk until a slightly sticky dough forms. If the dough is still too crumbly, you can add more buttermilk (recommended) or water. 
  • Turn the dough out onto a floured surface and shape into a round loaf. 
  • Transfer the loaf to a parchment-lined baking sheet and score a ½ inch (1-1¼ cm) deep cross into the bread to “let the fairies out”. 
  • Bake for 40-45 minutes until golden.
  • Cool on a wire rack for at least 20 minutes before slicing.

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Tips

• When roasting the garlic, keep the heat low to avoid bitter flavors. 
• If the top of the bread begins to brown too quickly, you can loosely cover with foil for the last 10-15 minutes. 
• This bread is best enjoyed warm with salted butter or alongside soup! If you’re looking for soup ideas, check out our Carrot and Coconut Rice Soup!

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Variations

• Thyme or sage can be substituted for the rosemary to keep the herb taste.
• 1 tsp of minced garlic can be used instead of a head of garlic, it just needs to be lightly sauteed in olive oil. 
• For extra cheesiness, sprinkle some cheddar cheese on top of the dough before baking.
• To make your own buttermilk, take 1¼ cups of dairy or non-dairy milk and add 1 tablespoon of an acid such as apple cider vinegar, white vinegar, or lemon juice. Let it sit for 5-10 minutes until slightly thickened/curdled. Soy milk works best as a non-dairy alternative, with oat and almond milk as close seconds. 

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Storage

• This bread can be stored at room temperature for up to 2 days, either wrapped or in an airtight container. 
• Refrigerate for up to 5 days
• Freeze for up to 2 months. Thaw and reheat before serving.

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