St Patricks Day is coming up and you know what that means…. Cheddar and Chive Savory Irish Soda Bread!!
Yes I know traditional Irish Soda Bread is either plain or made with raisins - that’s the way I grew up eating it as I am like 4% Irish. But today we’re taking it for a savory spin and making a savory version. Cheddar and Chive Savory Irish Soda Bread for everyone!! And just imagine all that flavor when you crack into it and then slather it with a little oil or butter. GAME OVER!
Here’s the deal - traditionally, Irish Soda Bread is made with buttermilk!! But like we learned a few weeks ago, you can easily sub Stonyfield Yogurt (either Greek or regular) for buttermilk (or heavy cream for that matter)! I don’t know about you, but even as a professional recipe developer, I almost never have buttermilk on hand. But Stonyfield Yogurt - it’s a given there are at least 2 quarts in my fridge at all times!
A few things to keep in mind when it comes to yogurt substitutions - it’s a 1:1 substitution which makes all our lives infinitely easier:
- 1 cup of butter to 1 cup of Stonyfield Yogurt (either Greek or regular)
- 1 cup of sour cream to 1 cup of Stonyfield Yogurt (either Greek or regular)
- 1 cup of oil to 1 cup of Stonyfield Yogurt (either Greek or regular)
- 1 cup of heavy cream / buttermilk to 1 cup of Stonyfield Yogurt (either Greek or regular)
- 1 cup of mayo to 1 cup of Stonyfield Yogurt (either Greek or regular)
If you missed my love letter to Stonyfield last time, get ready because I am obsessed with them. Their co-founder Gary is an incredible human! We spent a weekend in Napa together with a few other food influencers a few years ago learning all about the brand and I’ve never met someone who is so committed to the mission of getting as many things to be organic as possible and sustainable / organic farming. Side note; if you still haven’t watched Kiss the Ground on Netflix, you should! It’ll open your eyes to the sustainable farming world and how important it is!! We just changed some of our landscaping plans to be able to accommodate more organic raised beds so we can do a little bit in helping make the earth a little healthier!
Cheddar and Chive Savory Irish Soda Bread
Ingredients
- ½ pound all purpose flour, plus extra for dusting
- ½ pound whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups full fat Stonyfield yogurt
- ½ cup cheddar cheese, cut into small ½ inch cubes
- ½ cup chopped chives
- splash of milk if needed
Instructions
- Preheat the oven to 400 degrees FÂ
- Combine both flours in a large bowl. Add baking soda and salt and stir to combine. Make a well in the middle of the dry ingredients and add the yogurt, cheese and chives mixing everything in gently with the spoon until the dough starts coming together.
- Turn the dough out onto the kitchen counter dusted with a little bit of flour and gently start bringing it all together to form a round loaf. You can always use a bit more flour if your dough gets really sticky or a tiny splash of milk if it's a bit dry
- Put your loaf on the baking sheet lined with parchment paper and cut a large deep cross in the middle of the loaf. Dust the loaf with a few teaspoons of flour and transfer to the oven to bake for 35-45 minutes until golden brown and sounds hollow when you give it a little tap underneath.
- Remove, let cool and serve with room temperature butter and a sprinkle of maldon sea salt
Notes
- 1 cup of butter to 1 cup of Stonyfield Yogurt (either Greek or regular)
- 1 cup of sour cream to 1 cup of Stonyfield Yogurt (either Greek or regular)
- 1 cup of oil to 1 cup of Stonyfield Yogurt (either Greek or regular)
- 1 cup of heavy cream / buttermilk to 1 cup of Stonyfield Yogurt (either Greek or regular)
- 1 cup of mayo to 1 cup of Stonyfield Yogurt (either Greek or regular)
Nutrition Information
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Photo by Matt Armendariz / Food Styling by Adam Pearson
Great recipe! I cut it in half and made scones. They were savory and a perfect partner for a hearty soup. Thanks for sharing.
Hi! Can’t wait to make this! Is it possible to make the dough ahead of time? Like the night before?
no problem!
Made this for St. Patrick's Day, and it was great! By far the best soda bread I've made. Great toasted with butter for breakfast this morning too.
omg so happy to hear it
I made this today and it looked & tasted amazing. The cubed cheddar just oozed out of it as it baked, what is not to love with that! I don't think I'll ever make traditional irish soda bread again!
I made it with buttermilk as I had no plain yogurt on hand, and I am just wondering if the leftover bread should be refrigerated or can it be left out at room temperature?
I do room temp!
Hi when I looked online it says 1/2 lb of AP flour is 1.81 cups and then the WW is 3 1/3 cups is equal to 1lb
I am going to make this tomorrow. I don’t have a scale to weigh the flour, can you advise how many cups I should use?
Thanks
Hi Gaby!
Recipe look great but I do not weigh my flour! How can I get this right if 1/2 lb is 1.89C???
What is a good measurement in Cups please? Thank you!
for the AP flour, 8oz for me is 1 and 1/3 cups, WW 1.5 cups and half 1/4 cup
Could I sub all AP flour instead of half AP, half whole wheat flour?
haven't tested it that way but I'd assume yes
I don’t have a scale so can you give me cops instead of pounds for flour?
Can gluten free flour be used as a substitute?
if you do a cup4cup sub or something that's 1:1 substitution, i'd say yes
Can't wait to try tomorrow. 🙂
Curious, given yogurt substitution ratios, could I use one cup yogurt and one cup buttermilk?
yup
Do you have to use full fat yogurt?
you can use low fat if you prefer!
Can I substitute green onions for the chives?
sure can