Irish Breakfast Bread: A Savory Soda Bread Recipe

Irish breakfast bread is a hearty, savory soda bread enriched with cheddar, scallions, and crisp bacon, made without yeast and baked until golden. It is inspired by Irish soda bread and suits a relaxed breakfast or brunch; ingredients and traditions vary across Irish households, so this version is a practical, flavorful take rather than a single definitive style.

Ingredients

6 slices (about 6 oz / 170 g) bacon
3 cups (375 g) all-purpose flour, plus a little for shaping
1 teaspoon baking soda
1 teaspoon fine salt
1 tablespoon (12 g) granulated sugar
1 cup (120 g) shredded sharp cheddar cheese
3 scallions, thinly sliced (about ⅓ cup / 35 g)
1 large egg (about 50 g without shell)
1¼ cups (300 ml) buttermilk, cold
2 tablespoons (28 g) unsalted butter, melted, plus a little for the pan
1 teaspoon Dijon mustard (about 5 ml), optional

Instructions

Prepare the oven and pan. Heat the oven to 400°F (200°C). Lightly butter a 9-inch (23 cm) round cake pan or line a sturdy baking sheet with parchment. Set a rack in the middle of the oven.
Cook the bacon. Fry the bacon in a skillet over medium heat, turning as needed, until crisp, about 7–9 minutes. Transfer it to a paper towel-lined plate, let it cool, then crumble or chop it. Discard excess drippings and let the bacon cool before adding it to the dough.
Combine the dry ingredients. In a large bowl, whisk together the flour, baking soda, salt, and sugar, breaking up any small lumps of baking soda. Stir in the cheddar, sliced scallions, and cooled bacon so they are evenly distributed.
Mix the wet ingredients. In a separate bowl, whisk the egg, buttermilk, melted butter, and optional Dijon mustard until combined. Make a well in the dry ingredients and pour in the liquid mixture.
Bring the dough together gently. Stir with a fork or flexible spatula just until there are no large pockets of dry flour. The dough should be soft and a little sticky, not smooth or elastic. If it is very wet, add flour 1 tablespoon (8 g) at a time; if it seems dry and crumbly, add buttermilk 1 tablespoon (15 ml) at a time. Avoid prolonged mixing, which can make the loaf tough.
Shape and score. Turn the dough onto a lightly floured surface and pat it into a round about 7 inches (18 cm) wide and 1½–2 inches (4–5 cm) thick. Transfer it to the prepared pan. With a sharp knife, cut a deep cross about ½ inch (1 cm) into the top; this helps the thick center bake through. Brush the top lightly with a little extra buttermilk if desired.
Bake. Bake for 38–45 minutes, until well browned and the loaf sounds hollow when tapped underneath. For the most reliable check, insert an instant-read thermometer into the center, avoiding a large piece of cheese or bacon; it should read about 200–205°F (93–96°C) for a fully baked quick bread. If the top browns too quickly, loosely cover it with foil for the final 10 minutes.
Cool before slicing. Let the bread rest in its pan for 10 minutes, then move it to a wire rack. Cool for at least 15 minutes more before slicing so the crumb can set. Serve warm or at room temperature.

Tips

Measure flour lightly. Spoon flour into a measuring cup and level it, or weigh it. Packing flour into cups can make the dough dry and dense.
Keep the mixing brief. Soda bread does not need kneading. Once the wet and dry ingredients come together, stop mixing; a slightly rough dough is normal.
Use fresh baking soda. It reacts with the acidity in buttermilk to lift the loaf. If yours is old or has been open for a long time, replace it for a better rise.
Make a simple substitute for buttermilk. Stir 1 tablespoon (15 ml) lemon juice or white vinegar into enough milk to make 1¼ cups (300 ml). Leave it for 5–10 minutes. The texture will be a little less rich, but the acidity helps activate the baking soda.

Serving Suggestions

Slice the bread while warm and serve with salted butter. For a fuller Irish-inspired breakfast, pair it with eggs, grilled tomatoes, mushrooms, or baked beans; those accompaniments are separate from this recipe. It is also good alongside soup, or toasted and topped with a fried egg. Because it contains bacon and cheddar, taste before adding extra salt at the table.

Variations

For a meat-free loaf, omit the bacon and add ½ cup (75 g) of chopped, well-drained sun-dried tomatoes or another ½ cup (60 g) cheddar. The bread will be less smoky and may need slightly less salt. Use mature Irish cheddar if available; a sharp cheddar is an easy substitute and gives a similar savory tang.

Replace the scallions with 2 tablespoons (6 g) chopped fresh chives, or use a mixture of cheddar and crumbled blue cheese for a stronger flavor. For a plainer breakfast loaf, leave out the cheese and bacon and add 1 tablespoon (15 ml) extra buttermilk if the dough feels dry. Keep the flour, baking soda, and salt quantities unchanged.

Storage and Reheating

Cool the bread, then refrigerate it in an airtight container within 2 hours of baking. Keep it refrigerated for up to 3–4 days; the crumb firms as it chills. For longer storage, wrap individual slices or the cooled loaf tightly and freeze for up to 2 months. Thaw in the refrigerator or at room temperature, then warm slices in a toaster or a 300°F (150°C) oven until heated through. Reheat leftovers to 165°F (74°C), checking the center of a thick piece with a food thermometer.

Frequently Asked Questions

Can I make Irish breakfast bread without bacon?
Yes. Omit it and add extra cheese, chives, or chopped sun-dried tomatoes. Bacon contributes salt and smoky flavor, so taste the dough mixture before baking and adjust the salt modestly if you leave it out.

Can I prepare the dough ahead?
It is best to bake soda bread soon after mixing. Baking soda starts reacting as soon as it meets the buttermilk, and a long wait can reduce the loaf’s rise. You can cook and crumble the bacon, shred the cheese, and measure the dry ingredients in advance, then mix just before baking.

Why did my loaf turn out dense?
Common causes are too much flour, old baking soda, overmixing, or waiting too long before baking. Measure accurately, mix only until the dough comes together, and put the loaf in the oven promptly.

How can I tell when the center is done?
The crust should be deeply golden, and the loaf should sound hollow when tapped underneath. Because cheese can make a visual check difficult, use an instant-read thermometer in the center; about 200–205°F (93–96°C) is a useful target for this bread.

Can I bake it on a sheet instead of in a pan?
Yes. Shape it into a sturdy round and bake it on parchment on a heavy baking sheet. The sides may spread a little more than they do in a cake pan, so keep the dough thick and score the cross deeply.

Is this a traditional Irish soda bread recipe?
It is a savory, breakfast-inspired variation. Traditional Irish soda bread recipes differ, and many are simpler, using flour, baking soda, salt, and buttermilk. Bacon, cheese, and scallions make this loaf more substantial and are optional additions rather than defining ingredients of every Irish soda bread.

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