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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/cheddar-and-herb-soda-bread-recipe/