There’s nothing better on a cold March day than a slice of freshly baked bread slathered in butter. This quick Irish loaf uses baking soda rather than yeast to rise, hence the name, “soda bread.”
Preheat oven to 425°F. Oil a 10-inch cast iron skillet or large baking sheet.
Whisk together flour, baking powder, soda, salt, and sugar in a medium bowl.
Break Roasted Garlic Herb Flavored Butter into pieces and use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse meal. Stir in the cheese.
In a small bowl, whisk together the egg and buttermilk.
Make a well in the center of the flour mixture and add the buttermilk/egg mixture. Stir until the mixture forms a shaggy dough.
Use your hands to bring the dough together and form into a 7-8-inch round flattened ball. Place the dough in the prepared skillet or baking sheet and make a half-inch deep X across the loaf, going end to end. Brush with buttermilk.
Bake for 30-35 minutes. Bread is done when a knife or tester inserted in the center comes out clean. Cool for 5 minutes, then remove from pan. Serve with additional Roasted Garlic Herb Flavored Butter.
