Cheddar and Herb Soda Bread Recipe

Introduction

Cheddar and Herb Soda Bread is a rustic, flavorful loaf that’s quick to prepare and perfect for any meal. With fresh herbs and sharp cheddar, it brings a delicious twist to classic soda bread.

Ingredients

• 4 cups all-purpose flour (plus extra as needed)
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 tbsp chopped fresh chives
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh sage
• 1 cup shredded cheddar cheese
• 1 ¾ cups buttermilk

Instructions

1. Step 1: Preheat the oven to 425°F. In a mixing bowl, combine the flour, baking soda, and salt. Stir together, then add the chopped fresh herbs and shredded cheddar cheese. Pour in the buttermilk and stir until just combined.
2. Step 2: Turn the dough out onto a lightly floured surface. Gently bring the dough together and knead lightly a couple of times until smooth. Avoid over-kneading to ensure proper rising. Shape into a ball and pat into a 7-inch circle.
3. Step 3: Lightly flour a baking sheet and transfer the dough onto it. Dust the top with additional flour. Use a sharp knife to score a cross about ½ inch deep into the top of the dough.
4. Step 4: Bake for 15 minutes at 425°F, then reduce the temperature to 375°F. Continue baking for 30 to 35 minutes until the bread is fully cooked and sounds hollow when tapped on the bottom.
5. Step 5: Remove the bread from the oven and wrap it in a clean tea towel to cool. This traps steam and softens the crust. Serve once slightly cooled and enjoy!

Tips & Variations

• Use a mix of your favorite herbs or dried herbs if fresh ones aren’t available, just reduce the quantity to prevent overpowering the bread.
• For extra richness, substitute half the cheddar with a sharper cheese like aged gouda or gruyere.
• If buttermilk is unavailable, mix 1 ¾ cups milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes before using.
• To add texture, consider folding in a handful of toasted nuts or seeds along with the cheese and herbs.

Storage

Store the soda bread wrapped in a clean tea towel or in a paper bag at room temperature for up to 2 days. For longer storage, freeze the bread wrapped tightly in plastic wrap and then foil for up to 3 months. To reheat, thaw at room temperature and warm in a 350°F oven for 10–15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What makes soda bread different from regular bread?

Soda bread uses baking soda as a leavening agent instead of yeast, so it rises quickly without needing time to proof.

Can I use frozen herbs for this recipe?

Yes, frozen herbs can work in a pinch but use slightly less than fresh to avoid excess moisture affecting the dough.

Cheddar and Herb Soda Bread Recipe

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★★★★★

4.5 from 124 reviews

This Cheddar and Herb Soda Bread is a quick and flavorful bread recipe that combines sharp cheddar cheese with fresh herbs for a savory twist. It’s a no-yeast bread, using baking soda and buttermilk to achieve a soft, tender crumb with a golden crust. Perfect for serving alongside soups, stews, or as a hearty snack.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (about 8 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Dry Ingredients

• 4 cups all-purpose flour (plus extra as needed)
• 1 ½ tsp baking soda
• 1 tsp salt

Herbs and Cheese

• 2 tbsp chopped fresh chives
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh sage
• 1 cup shredded cheddar cheese

Wet Ingredients

• 1 ¾ cups buttermilk

Instructions

1. Preheat and Mix Dry Ingredients: Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the all-purpose flour, baking soda, and salt. Stir these dry ingredients together thoroughly to ensure even distribution.
2. Add Herbs, Cheese, and Buttermilk: Stir in the chopped fresh herbs—chives, thyme, rosemary, and sage—along with the shredded cheddar cheese. Pour in the buttermilk gradually and stir until just combined into a rough dough.
3. Knead the Dough Lightly: Turn the dough out onto a lightly floured surface. Gently bring it together and knead lightly only a couple of times to form a smooth ball. Avoid over-kneading to prevent a dense texture. Shape the dough into a 7-inch diameter circle.
4. Prepare for Baking: Lightly flour a baking sheet to prevent sticking. Transfer the shaped dough onto the baking sheet and dust the top lightly with flour. Using a sharp knife, score a cross about ½ inch deep into the top of the dough to help it rise evenly.
5. Bake the Bread: Place the baking sheet in the oven and bake at 425°F for 15 minutes. Then reduce the oven temperature to 375°F (190°C) and continue baking for another 30 to 35 minutes. The bread is done when it sounds hollow when tapped on the bottom.
6. Cool the Bread: Remove the bread from the oven and wrap it in a clean tea towel. Let it cool while wrapped so the steam softens the crust slightly, resulting in a tender outer texture. Serve and enjoy!

Notes

• Do not over-knead the dough to keep the bread light and fluffy.
• Scoring the dough helps the bread expand evenly during baking.
• Buttermilk is essential for the chemical reaction with baking soda, so do not substitute with regular milk unless you add an acid.
• Wrap the bread in a tea towel after baking to keep the crust soft.
• You can substitute the herbs according to preference or omit some based on availability.
• Store bread in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: Cheddar soda bread, herb soda bread, Irish bread recipe, quick bread, savory soda bread