Irish Cheddar Bread

Irish Cheddar Bread! This easy yeast cheese bread recipe is practically foolproof. Make it with Irish cheddar for St. Patrick’s Day or your favorite cheese any time you’re in the mood for homemade bread.

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There’s nothing like enjoying a loaf of fresh-baked bread, straight from the oven. My Irish Cheddar Bread is an incredibly easy, no-knead bread that goes perfectly with everything from your favorite Irish-inspired cabbage dishes to simple, salted butter.

Made entirely in the stand mixer and ready in under 3 hours (most of which is inactive rise time), this is a recipe you’ll find yourself making well past the month of March. 

This recipe makes two loaves of bread, so friends and neighbors may find themselves the “lucky” recipients if your own family doesn’t gobble it up first!

Try serving this bread with some of my favorite Irish-Inspired recipes:

This recipe is naturally vegetarian and can be made vegan. (See Substitutions & Variations area below.)

Ingredients

• Lukewarm water. Make sure the water is not too hot  (ideally 110°F) in order not to kill the yeast. 
• Active-dry yeast 
• Granulated sugar. Sugar helps to “feed” the yeast and activate it. This is a small amount of sugar that will not make the bread taste sweet.
• All-purpose flour
• Sea salt
• Irish cheddar. Irish cheddar is simply a cheddar cheese that is made in Ireland. It is often made with grass-fed cow’s milk, which lends a rich, creamy flavor. Kerrygold brand makes some wonderful Irish cheeses. If you can’t find Irish cheddar, you can use your favorite sharp white cheddar. Dubliner would also work well here to stick with the St. Patrick’s Day theme.

Instructions

In the bowl of a stand mixer, combine yeast, sugar, flour, salt and cheese until well-combined

Note: If you aren’t sure if the yeast is fresh, I recommend allowing the yeast to “bloom” in a separate cup or bowl. Just combine the warm water and yeast with sugar. The yeast should start to become foamy on top within 5-10 minutes if it is alive. 

Beat the dough on medium speed for 1-2 minutes until it is uniform and stretchy. (You can also do this by hand, but it’s easier to let the mixer do the work.)

Cover the bowl with plastic wrap and place it in a warm, dark place for about 2 hours or until the dough has doubled in size.

Once the dough has doubled, scoop it out onto a well-floured surface and divide it into two equal halves. 

Smooth out each piece by stretching the dough around the ball and tucking it underneath until you have a firm ball. Place each ball onto a liberally floured pan or on a baking stone and set aside to rise for another 40 minutes.

Meanwhile, preheat the oven to 450°F. Place an empty baking or roasting pan on the top rack and leave space on the lowest rack for the bread pan.

When the loaves have risen the second time, dust each with a bit of flour and either slash the tops or use a stencil to create a design on each loaf if desired.

Just before putting bread in the oven, pour a few cups of hot or boiling water into the empty baking or roasting pan. Quickly put the bread on the bottom rack and bake for about 25-28 minutes or until the tops are browned and firm.

Remove from the oven and allow to cool a bit before slicing.

Recipe FAQ’s

Variations & Substitutions

Try these variations!

• Use a different type of cheese to change up the flavor. 
• Add about ½ a cup of caramelized onion bits to the dough for a super flavorful addition.
• Try adding fresh chopped herbs to the dough – dill works great with this recipe.

Diet-Specific Substitutions

• Vegan: Use a plant-based cheese instead of regular.