Cheddar and Herb Soda Bread Recipe

Introduction

This Cheddar and Herb Soda Bread is a flavorful twist on a classic Irish favorite. Packed with fresh herbs and sharp cheddar cheese, it’s perfect for sandwiches or enjoying warm with butter. Quick to make and wonderfully satisfying, it’s a great homemade bread for any occasion.

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 your oven to 425°F (220°C). In a large mixing bowl, combine the flour, baking soda, and salt, stirring well to blend.
2. Step 2: Add the chopped chives, thyme, rosemary, sage, and shredded cheddar to the dry ingredients. Mix to distribute evenly.
3. Step 3: Pour in the buttermilk and stir until the dough just comes together. It should be soft and slightly sticky.
4. Step 4: Turn the dough onto a lightly floured surface. Knead gently just a couple of times to form a smooth ball, taking care not to overwork it.
5. Step 5: Pat the dough into a 7-inch round. Lightly flour a baking sheet, then transfer the dough onto it. Dust the top with a bit of flour.
6. Step 6: Using a sharp knife, score a cross about ½ inch deep into the top of the dough. This helps the bread bake evenly.
7. Step 7: Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 30 to 35 minutes. The bread is done when it sounds hollow when tapped on the bottom.
8. Step 8: Remove from the oven and wrap the bread in a clean tea towel to cool. The steam will soften the crust, making it tender and delicious.

Tips & Variations

• For extra flavor, try adding a teaspoon of smoked paprika or a pinch of cayenne pepper to the dough.
• Substitute the cheddar with your favorite cheese like Gruyère or a sharp Parmesan for a different twist.
• If you don’t have fresh herbs on hand, use about one-third the amount of dried herbs instead.
• Be careful not to over-knead the dough to keep the bread light and tender.

Storage

Store the soda bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, freeze the bread wrapped well in foil and a freezer bag for up to 3 months. To reheat, thaw at room temperature and warm in the oven at 350°F (175°C) for 10 minutes to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without buttermilk?

Yes, you can use regular milk mixed with 1 tablespoon of lemon juice or vinegar to replace buttermilk. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.

Why does soda bread need to be wrapped in a tea towel after baking?

Wrapping the warm bread in a tea towel traps steam, which softens the crust and keeps the bread tender while it cools.

Cheddar and Herb Soda Bread Recipe

Print Recipe

★★★★★

4.9 from 65 reviews

This Cheddar and Herb Soda Bread is a deliciously savory quick bread featuring fresh herbs and sharp cheddar cheese. Perfectly crusty on the outside with a soft, tender crumb inside, it’s an easy no-yeast bread that comes together quickly using buttermilk and baking soda as leavening agents. Ideal for pairing with soups, stews, or simply enjoyed on its own.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 1 loaf (about 8 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: British

Ingredients

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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. In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
2. Add herbs and cheese: Stir in the chopped fresh chives, thyme, rosemary, and sage along with the shredded cheddar cheese, distributing them evenly through the flour mixture.
3. Incorporate buttermilk: Pour the buttermilk into the bowl and gently stir until the dough just comes together. Avoid overmixing to keep the bread tender.
4. Knead and shape the dough: Turn the dough onto a lightly floured surface and knead lightly just two or three times to form a smooth ball. Shape it into a 7-inch diameter circle. Excessive kneading can affect the bread’s rise.
5. Prepare for baking: Lightly flour a baking sheet and transfer the shaped dough onto it. Dust the top with a bit more flour, then score a cross about ½ inch deep into the top using a sharp knife to help the bread bake evenly.
6. Bake the bread: Place the baking sheet in the oven and bake for 15 minutes at 425°F. Then reduce the oven temperature to 375°F and continue baking for an additional 30 to 35 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
7. Cool the bread: Once baked, remove the bread from the oven and wrap it in a clean tea towel to cool. The steam trapped will soften the crust, resulting in a tender exterior.

Notes

• Do not over-knead the dough as this can make the bread dense.
• Fresh herbs can be substituted with dried herbs; use about one-third the amount as dried herbs are more concentrated.
• For a dairy-free variation, substitute buttermilk with a mixture of plant-based milk and lemon juice or vinegar.
• This bread is best enjoyed fresh but can be stored wrapped at room temperature for up to 2 days or frozen for longer storage.
• Use a sharp knife for scoring to ensure clean cuts that help the bread rise properly.

Keywords: soda bread, cheddar bread, herb bread, quick bread, savory bread, easy bread recipe, traditional soda bread