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Freshly baked Bacon and Cheddar Soda Bread with savory cheese and crispy bacon bits

Ultimate Bacon and Cheddar Soda Bread

This savory masterpiece transforms simple soda bread into a hearty loaf filled with crisp, salty bacon and rich pockets of cheddar cheese. Relying on the immediate reaction between buttermilk and baking soda rather than yeast, this quick bread offers a dense, tender crumb and a crunchy crust in under an hour.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 1
Course: Bread, Side Dish
Cuisine: Irish-American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups All-Purpose Flour
  • 1 tablespoon Sugar a small pinch to balance acidity
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 4 tablespoons Cold Unsalted Butter, cut into small cubes
  • 1 3/4 cups Buttermilk, well shaken
  • 1 cup Sharp Cheddar Cheese, cut into small cubes not shredded
  • 6 slices Bacon, cooked until crispy and chopped
  • 2 tablespoons Fresh Chives or Scallions, chopped

Equipment

  • Oven
  • Baking sheet or cast-iron skillet
  • Parchment paper
  • Large mixing bowl
  • Whisk
  • Pastry blender or fork
  • Sharp knife
  • Wire cooling rack

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet.
  2. Prepare the mix-ins: Ensure bacon is cooked crispy, drained, and chopped. Cube the cheddar cheese into pea-sized chunks.
  3. In a large, wide mixing bowl, whisk together the flour, sugar, salt, and baking soda to ensure the soda is evenly distributed.
  4. Add the cold, cubed butter to the flour mixture. Use your fingertips or a pastry blender to snap the butter into the flour until it resembles coarse crumbs (pea-sized pieces are fine).
  5. Toss the cooled bacon, cubed cheese, and chopped chives into the flour mixture. Use your hands to coat them gently in flour to prevent clumping.
  6. Make a well in the center of the mixture and pour in the buttermilk.
  7. Using a fork or your open hand, gently mix the flour into the liquid just until a 'shaggy' dough forms. Do not overmix.
  8. Turn the dough onto a lightly floured surface. Gently pat it into a round disk about 1.5 to 2 inches thick. Do not knead.
  9. Transfer the round to the prepared baking sheet or skillet. Use a sharp knife to cut a deep 'X' across the top of the loaf, going almost edge to edge.
  10. Bake in the center of the oven for 35 to 45 minutes. The loaf is done when it is deeply golden brown and sounds hollow when tapped on the bottom.
  11. If the cheese on top browns too quickly, tent loosely with foil for the last 10 minutes.
  12. Remove from the oven and let cool for at least 20 minutes before slicing to prevent a gummy texture.

Notes

Cutting the 'X' on top ensures the heat penetrates the center of the thick dough for even cooking. If you do not have buttermilk, mix regular milk with a tablespoon of lemon juice or vinegar and let sit for 5 minutes. For a twist, you can substitute cheddar with Gruyère or smoked gouda.