Rosemary and 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

By Sophie Gray
  • 20 mins preparation
  • 25 mins cooking
  • 20 mins marinating
  • Serves 6
  • Print
This recipe first appeared in Food magazine.
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  • 2 cup plain flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon chopped rosemary
  • 1 cup grated cheddar cheese
  • 1 1/4 cup 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.


  • Leftover soda bread toasts well. - Once made, the dough should be baked promptly or it will not rise fully once in the oven. Soda breads are best eaten the day they are made as they go stale quickly. PER SERVE Energy 270kcal, 1133kj • Protein 12.2g • Total Fat 7.9g • Saturated Fat 4.9g • Carbohydrate 35.9g • Fibre 1.8g • Sodium 505mg