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Cheddar and onion soda bread

Name: Cheddar and onion soda bread
Yield: 1 loaf, about 8 portions
Cuisine: Ireland
Ingredients: 150 g Prepared onion Peeled and finely chopped.; 15 g Unsalted butter; 400 g Plain flour; 6 g Bicarbonate of soda Sieved.; 5 g Fine salt; 125 g Mature Cheddar Coarsely grated.; 300 mL Cultured buttermilk Cold.; 15 g Flour for dusting Use sparingly.

Makes: 1 loaf, about 8 portions
Heat: 200°C conventional
Baking time: 40–45 min
Cuisine / style: Ireland

Ireland · Irish soda bread

Cheddar and onion soda bread

A quick buttermilk loaf with sharp Cheddar and softened onion. Let the onion cool before mixing, and move the shaped dough straight into the oven.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Onion	Prepared onion	150 g	Peeled and finely chopped.
Onion	Unsalted butter	15 g
Dough	Plain flour	400 g
Dough	Bicarbonate of soda	6 g	Sieved.
Dough	Fine salt	5 g
Dough	Mature Cheddar	125 g	Coarsely grated.
Dough	Cultured buttermilk	300 mL	Cold.
Handling	Flour for dusting	15 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Measuring jug	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Small frying pan	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Plate for cooling onion	Use a clean plate or lid large enough for the job; use a heatproof plate for turning out a warm cake.
Mixing bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Whisk	Use a fork for small liquid mixtures. For whipping cream or egg whites, use a balloon whisk or electric beaters.
Sieve	Use a clean fine-mesh kitchen strainer. For dry ingredients only, whisking removes small lumps, but will not strain a custard or sauce.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Skewer	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 200°C conventional
Baking time: 40–45 min

Makes: 1 loaf, about 8 portions
Heat: 200°C conventional
Plan for: 125 min total; 30 min active

Method

01 · Soften the onion and cool
30–35 min
Use: Prepared onion; Unsalted butter
Melt the butter in a small frying pan over medium-low heat. Add the onion and cook for 10–15 minutes, stirring often, until soft and lightly golden. Spread on a plate and let cool for about 20 minutes.
Ready when: The onion is tender with no watery puddle, and is cool before it touches the dough.
01 Cheddar and onion soda breadCool the softened onion before mixing.
02 · Prepare the dry and cheese mixture
5–10 min
Use: Plain flour; Bicarbonate of soda; Fine salt; Mature Cheddar
While the onion cools, heat the oven to 200°C conventional and line a 30×40 cm tray. Whisk the flour, sieved bicarbonate and salt together, then stir in all the grated Cheddar.
Ready when: The leavener is evenly dispersed and the cheese is coated with flour.
02 Cheddar and onion soda breadCoat the grated cheese with the dry mixture.
03 · Add cooled onion and buttermilk
2–3 min
Use: Prepared onion; Cultured buttermilk
Stir the cooled onion through the dry mixture. Add the buttermilk and fold together only until the flour is moistened. If a dry patch remains, add an extra teaspoon of buttermilk at a time.
Ready when: The dough is soft and slightly rough, with cheese and onion spread throughout.
03 Cheddar and onion soda breadFold gently until the flour is moistened.
04 · Shape,cross and bake promptly
2–3 min
Use: Flour for dusting
Turn the dough onto a lightly floured worktop. Gather without prolonged kneading and pat into an 18–20 cm round about 4 cm high. Transfer to the tray, cut a deep cross almost to the base and put into the oven immediately.
Ready when: One broad loaf holds its shape, with four deep sections that can open in the oven.
04 Cheddar and onion soda breadCut a deep cross and bake immediately.
05 · Bake until the centre sets
40–45 min
Use:
Bake for 40–45 minutes. Shield the top loosely with foil if the cheese browns too quickly. Check the centre through an opened cut with a skewer.
Ready when: The base is firm and sounds hollow. The skewer has no raw dough; melted cheese may leave a little oily residue.
05 Cheddar and onion soda breadBake until the centre is set.
06 · Cool before slicing
30 min
Use:
Transfer to a rack and leave for at least 30 minutes before cutting.
Ready when: The crumb is set and the loaf is warm rather than steaming hot.
06 Cheddar and onion soda breadRest the loaf before slicing.

What to look for

Stage	Look / feel for	Needs attention
Soften the onion and cool	The onion is tender with no watery puddle, and is cool before it touches the dough.
Prepare the dry and cheese mixture	The leavener is evenly dispersed and the cheese is coated with flour.
Add cooled onion and buttermilk	The dough is soft and slightly rough, with cheese and onion spread throughout.
Shape,cross and bake promptly	One broad loaf holds its shape, with four deep sections that can open in the oven.
Bake until the centre sets	The base is firm and sounds hollow. The skewer has no raw dough; melted cheese may leave a little oily residue.
Cool before slicing	The crumb is set and the loaf is warm rather than steaming hot.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The loaf is heavy and tough.	The mixed dough was worked too long or waited before baking.	Slice thinly and toast once fully baked.	Have the oven ready, combine briefly and shape without prolonged kneading.
The centre is damp after the outside has browned.	The round was too tall or needed more baking.	Loosely cover the top with foil and continue until the centre is set.	Keep the round broad and check the cut centre as well as the crust.
There are bitter patches in the crumb.	The bicarbonate was unevenly mixed.	Discard an unpleasant-tasting portion.	Sieve the bicarbonate and whisk it evenly through the dry ingredients.

Storage: Best on the day. Once cool, cover and refrigerate for up to 3 days. Warm slices in a toaster or oven. Freeze individual slices for up to 2 months and thaw in the refrigerator before reheating.; Contains: wheat, milk.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

A round golden soda loaf with one quarter separated beside its matching gap, viewed from above on a wooden board. — One quarter cut from the Cheddar-and-onion soda loaf.

Recipe

Cheddar and onion soda bread

A quick buttermilk loaf with sharp Cheddar and softened onion. Let the onion cool before mixing, and move the shaped dough straight into the oven.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Onion	Prepared onion	150 g	Peeled and finely chopped.
Onion	Unsalted butter	15 g
Dough	Plain flour	400 g
Dough	Bicarbonate of soda	6 g	Sieved.
Dough	Fine salt	5 g
Dough	Mature Cheddar	125 g	Coarsely grated.
Dough	Cultured buttermilk	300 mL	Cold.
Handling	Flour for dusting	15 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Measuring jug	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Small frying pan	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Plate for cooling onion	Use a clean plate or lid large enough for the job; use a heatproof plate for turning out a warm cake.
Mixing bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Whisk	Use a fork for small liquid mixtures. For whipping cream or egg whites, use a balloon whisk or electric beaters.
Sieve	Use a clean fine-mesh kitchen strainer. For dry ingredients only, whisking removes small lumps, but will not strain a custard or sauce.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Skewer	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 1 loaf, about 8 portions
Heat: 200°C conventional
Allow: 125 min total; 30 min active

How do I make it?

Soften the onion and cool
30–35 min
Melt the butter in a small frying pan over medium-low heat. Add the onion and cook for 10–15 minutes, stirring often, until soft and lightly golden. Spread on a plate and let cool for about 20 minutes.
Cool the softened onion before mixing.
Ready when: The onion is tender with no watery puddle, and is cool before it touches the dough.
Prepare the dry and cheese mixture
5–10 min
While the onion cools, heat the oven to 200°C conventional and line a 30×40 cm tray. Whisk the flour, sieved bicarbonate and salt together, then stir in all the grated Cheddar.
Coat the grated cheese with the dry mixture.
Ready when: The leavener is evenly dispersed and the cheese is coated with flour.
Add cooled onion and buttermilk
2–3 min
Stir the cooled onion through the dry mixture. Add the buttermilk and fold together only until the flour is moistened. If a dry patch remains, add an extra teaspoon of buttermilk at a time.
Fold gently until the flour is moistened.
Ready when: The dough is soft and slightly rough, with cheese and onion spread throughout.
Shape,cross and bake promptly
2–3 min
Turn the dough onto a lightly floured worktop. Gather without prolonged kneading and pat into an 18–20 cm round about 4 cm high. Transfer to the tray, cut a deep cross almost to the base and put into the oven immediately.
Cut a deep cross and bake immediately.
Ready when: One broad loaf holds its shape, with four deep sections that can open in the oven.
Bake until the centre sets
40–45 min
Bake for 40–45 minutes. Shield the top loosely with foil if the cheese browns too quickly. Check the centre through an opened cut with a skewer.
Bake until the centre is set.
Ready when: The base is firm and sounds hollow. The skewer has no raw dough; melted cheese may leave a little oily residue.
Cool before slicing
30 min
Transfer to a rack and leave for at least 30 minutes before cutting.
Rest the loaf before slicing.
Ready when: The crumb is set and the loaf is warm rather than steaming hot.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The loaf is heavy and tough.	The mixed dough was worked too long or waited before baking.	Slice thinly and toast once fully baked. Have the oven ready, combine briefly and shape without prolonged kneading.
The centre is damp after the outside has browned.	The round was too tall or needed more baking.	Loosely cover the top with foil and continue until the centre is set. Keep the round broad and check the cut centre as well as the crust.
There are bitter patches in the crumb.	The bicarbonate was unevenly mixed.	Discard an unpleasant-tasting portion. Sieve the bicarbonate and whisk it evenly through the dry ingredients.

Useful recipe notes

Contains: wheat, milk.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Cheddar and onion soda bread at a glance

Makes: 1 loaf, about 8 portions
Heat: 200°C conventional
Baking time: 40–45 min
Cuisine / style: Ireland

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Plain flour	400 g	100%
Bicarbonate of soda	6 g	1.5%
Fine salt	5 g	1.2%
Mature Cheddar	125 g	31.2%

Method

01 · Soften the onion and cool

02 · Prepare the dry and cheese mixture

03 · Add cooled onion and buttermilk

04 · Shape,cross and bake promptly

05 · Bake until the centre sets

06 · Cool before slicing

What to look for

Troubleshooting

How do I make it?

Soften the onion and cool

Prepare the dry and cheese mixture

Add cooled onion and buttermilk

Shape,cross and bake promptly

Bake until the centre sets

Cool before slicing

What can go wrong, and how can I fix it?

Cheddar and onion soda bread at a glance