• Partnered with
  • Serves 6
  • 20 mins prep
  • 25 mins cook
  • 20 mins marinate

Rosemary and cheddar buttermilk soda bread

Rosemary cheddar buttermilk soda bread

This easy rosemary and cheddar buttermilk soda bread recipe is the perfect addition to your next meal. Serve buttered with a bowl of soup, or with cheese and chutney for a delicious starter


  • 2 cups plain flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp chopped rosemary
  • 1 cup grated cheddar cheese
  • 1 1/4 cups buttermilk


  1. Preheat oven to 220°C. Lightly flour a non-stick baking tray.
  2. In a large bowl, combine the flour, baking soda, salt, rosemary and cheese. Stir in the buttermilk and mix to a dough.
  3. On a floured surface, form the dough into a long loaf, tapering at the ends. Transfer to baking tray and slash the loaf at intervals across the top with a serrated knife.
  4. Bake for 25 minutes or until the top is golden brown and the loaf sounds hollow when tapped on the bottom. Cool for 20 minutes before slicing and serving. This is great buttered with a bowl of soup, or with cheese and chutney.

This recipe first appeared in Food magazine.

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