Super easy soda bread means no yeast, no kneading or proving, just quick easy and super tasty. Make this parmesan cheese soda bread and you make a simple soda bread even better!
Why make this cheese soda bread?
- If you’ve never made bread before then soda bread is the one to start with, it’s SO easy, no yeast, no knead and no proving!
- The taste, parmesan cheese soda bread tastes simply delicious, the perfect savoury bread to serve with a warming bowl of soup.
- Versatility – use any cheese you like in this soda bread recipe. From cheddar or stilton to good old parmesan as I’ve done here.
Here’s my recipe for the Fife Bannock (aka Scottish soda bread).
There are only 5 ingredients in this parmesan cheese soda bread. And these are all pantry staples really and there are options too.
Plain white flour. Yes, I know many recipes for soda bread call for bread flour but it really is perfectly okay to make soda bread with normal plain white baking flour, the stuff we all have lurking in the larder.
Bicarbonate of soda – this is your raising agent that makes this cheesy soda bread rise to the occasion and means you don’t have to do any kneading or stuff like that.
Buttermilk – now don’t panic, you don’t have to buy this you can easily make your own with only 2 ingredients – milk and lemon juice. Check out my recipe and how-to video – How to make buttermilk.
Parmesan cheese. If you don’t have any parmesan cheese for your soda bread then you can use any other cheese you have in the fridge.
From cheddar to Stilton, Wensleydale to Mozzarella or Brie.
Making this parmesan cheese soda bread really couldn’t be easier. It’s simply a matter of sieving the flour and bicarbonate of soda and salt into a bowl then adding the other ingredients and mixing well.
Because sieving the flour, bicarbonate of soda and salt means that you are adding in air for a better rise in your soda bread and also because it makes sure that these dry powders are all mixed nicely together right from the start.
Use a wooden spoon or the flat blade of a knife to mix your soda bread dough. Or you can do this with the dough hook on your mixer if you have one.
Soda bread dough is sticky, soft and rough. It’s not one of those smooth silky types of dough.
When you take the dough out of the mixing bowl just drop it straight on to a baking sheet lined with baking paper and shape it into a round shape about 4cm thick.
Use a knife to cut slits into the dough (not all the way through) either just a cross or as I’ve done making 3 slashes so I can easily break my parmesan cheese soda bread into 6 lovely big chunky pieces.
Bake for just 30 minutes or until golden and when you tap the soda bread underneath it has a hollow sound.
How much does this make?
This recipe will make you one loaf of parmesan soda bread and I serve 6 with this. You could serve 8 with it but I like to be generous.
Storage of soda bread
Soda bread of any type does not keep for long. If keeping it for the next day then wrap in cling film and when you want to use it warm it in the oven.
You can freeze this parmesan soda bread for up to 3 months. Again warm it when serving for best results.
My favourite way to serve this parmesan soda bread is alongside a bowl of soup, yum the perfect filling lunch or supper dish!
Serve your soda bread alongside a ploughman’s lunch with cheese and pickle and some cold meat.
Slice your parmesan cheese soda bread right through the middle, fill with roasted Mediterranean veggies, cheese and ham. Then pop on the top, wrap in cling film and press down for the perfect Mediterranean picnic sandwich to cut and share.
Looking for more easy bread recipes to try? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Parmasan Cheese Soda Bread
- 450 g plain flour all-purpose flour
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 350 ml buttermilk or milk with lemon juice (see link above)
- 100 g parmesan cheese grated
- Preheat oven to 200C and line a baking tray with baking parchment
- Sieve the flour, salt and bicarbonate of soda into a large bowl
- Add the buttermilk and the parmesan and using a blunt knife or wooden spoon stir to form a soft sticky dough
- Drop dough on to prepared baking tray and lightly pat to round shape about 4cm thick and cut a cross or three slashes into the bread
- Bake for approximately 30 minutes till golden and sounds hollow when you tap the bread undernieth