Irish Soda Bread with Beer Cheese


  1. Grease a sheet pan and pre-heat oven to 375º F.
  2. Combine flour, baking soda, baking powder, salt, and margarine.
  3. In a separate bowl, whisk buttermilk and egg together. Pour buttermilk mixture into the flour mix and combine.
  4. Lightly dust counter with flour then work dough for 1-2 minutes and form into two separate balls. 
  5. Melt ¼ c. of butter and whisk into ¼ c. of buttermilk.
  6. Place dough balls onto greased sheet pan and cut an X pattern on top of each. Brush with the butter and buttermilk mixture. Bake in oven for 45-50 minutes until a toothpick comes out clean after being inserted. Let bread rest for 30-45 minutes before serving.


  • 2 cups West Creek Beer Cheese , warmed
  • 4 cups Roma® All-Purpose Flour
  • 4 tbsp West Creek® Vinegar, White, Distilled
  • 1 tsp baking soda
  • 1 tbsp baking powder
  • 1/2 tsp Magellan® sea salt
  • 1/2 cup West Creek® Margarine, softened
  • 1 cup Nature's Best Dairy® Buttermilk
  • 1 Nature's Best Dairy® Egg(s)
  • 1/4 cup Nature's Best Dairy® Butter, Unsalted
  • 1/4 cup Nature's Best Dairy® Buttermilk