Cheddar and Herb Soda Bread Recipe

Introduction

Cheddar and Herb Soda Bread is a delightful twist on a classic quick bread, combining sharp cheddar cheese with fresh fragrant herbs for a flavorful loaf. It’s easy to make and perfect for serving alongside soups, stews, or just with butter.

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. Add the chopped fresh herbs and shredded cheese. Pour in the buttermilk and mix until just combined.
2. Step 2: Turn the dough onto a lightly floured surface. Gently bring it together and knead lightly just a couple of times until smooth. Avoid overkneading to help the bread rise properly. Shape into a ball and pat out into a 7-inch circle.
3. Step 3: Lightly flour a baking sheet and transfer the dough to it. Dust the top of the dough with a little more flour. Using a sharp knife, score a cross about ½ inch deep into the top of the dough.
4. Step 4: Bake for 15 minutes, then reduce the oven temperature to 375°F. Continue baking for another 30 to 35 minutes until the bread is cooked through. To check, tap the bottom of the loaf—it should sound hollow.
5. Step 5: Once baked, wrap the soda bread in a clean tea towel to cool. This traps steam and softens the crust. Serve warm or at room temperature.

Tips & Variations

• For a sharper cheese flavor, try using aged cheddar or mixing in some grated Parmesan.
• If you don’t have buttermilk, use regular milk with 1 tablespoon of lemon juice or vinegar added and let it sit for 5 minutes.
• Feel free to swap the fresh herbs with dried ones, using about one-third of the amount.
• Adding a handful of chopped cooked bacon can bring a smoky richness to the bread.

Storage

Store the soda bread wrapped in a clean tea towel or in a paper bag at room temperature for up to 2 days. To keep it fresh longer, slice and freeze the bread, then toast slices directly from frozen. Reheat gently in the oven wrapped in foil to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without fresh herbs?

Yes, you can substitute dried herbs for fresh ones. Use about one-third the amount and mix them in with the dry ingredients. The flavor will be less vibrant but still delicious.

Why is this bread called soda bread?

Soda bread uses baking soda as a leavening agent instead of yeast. The baking soda reacts with acidic ingredients like buttermilk to create carbon dioxide bubbles, helping the bread rise quickly without needing time to proof.

Cheddar and Herb Soda Bread Recipe

Print Recipe

★★★★★

4.8 from 78 reviews

This Cheddar and Herb Soda Bread is a deliciously savory quick bread, infused with fresh chives, thyme, rosemary, and sage, combined with sharp shredded cheddar for a flavorful twist. Perfectly tender on the inside with a lightly crisp crust, this bread is quick to make and ideal for serving alongside soups, stews, or as a tasty snack on its own.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 1 loaf (about 8 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: Irish
• Diet: Vegetarian

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. In a large mixing bowl, combine the all-purpose flour, baking soda, and salt. Stir these dry ingredients together to ensure they are evenly distributed.
2. Add Herbs and Cheese: To the flour mixture, add the chopped fresh chives, thyme, rosemary, and sage along with the shredded cheddar cheese. Stir these in to evenly incorporate the herbs and cheese throughout the dry mix.
3. Add Buttermilk and Form Dough: Pour in the buttermilk gradually and stir until the dough just comes together. Avoid overmixing at this stage to ensure a tender crumb.
4. Knead the Dough Lightly: Turn the dough out onto a lightly floured surface. Gently knead it just two or three times, enough to form a smooth ball without overworking it, which would hinder proper rising.
5. Shape and Score the Dough: Shape the dough into a 7-inch diameter circle. Transfer it to a lightly floured baking sheet, dust the top with a bit more flour, and use a sharp knife to cut a cross about half an inch deep on top of the dough. This helps the bread expand while baking.
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 bake for an additional 30 to 35 minutes. The bread is done when it sounds hollow when tapped on the bottom.
7. Cool the Bread: Remove the bread from the oven and wrap it in a clean tea towel. Let it cool wrapped to allow the steam to soften the crust, resulting in a tender and flavorful loaf.

Notes

• Do not over-knead the dough to keep the bread light and fluffy.
• Use fresh herbs for the best flavor; dried herbs can be substituted but use half the quantity.
• Check for doneness by tapping the bottom of the loaf – a hollow sound indicates it is fully baked.
• This bread is best enjoyed fresh but can be stored wrapped at room temperature for up to 2 days or frozen for longer storage.

Keywords: cheddar soda bread, herb bread, quick bread, Irish bread, savory bread, buttermilk bread, homemade soda bread