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Cheddar and Herb Soda Bread Recipe

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★★★★★

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.

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. 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

Find it online: https://cheflenacooks.com/cheddar-and-herb-soda-bread-recipe-2/