Print

Cheddar and Herb Soda Bread Recipe

Cheddar and Herb Soda Bread Recipe
Print Recipe

★★★★★

4.9 from 6 reviews

A rustic and flavorful Cheddar and Herb Soda Bread featuring fresh chives, thyme, rosemary, and sage combined with sharp cheddar cheese for a savory twist. This quick soda bread requires no yeast and bakes to a golden crust with a soft, tender crumb—perfect for serving with soups or salads.

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 the oven to 425°F (220°C). In a large mixing bowl, combine the all-purpose flour, baking soda, and salt. Stir together well to evenly distribute the leavening agent and salt.
  2. Add Herbs and Cheese: Add the freshly chopped chives, thyme, rosemary, and sage to the dry mixture along with the shredded cheddar cheese. Stir well to combine all the ingredients evenly throughout the flour mixture.
  3. Add Buttermilk and Form Dough: Pour in the buttermilk and stir the mixture until a moist dough forms. It should be slightly sticky but manageable. If too sticky, sprinkle a little extra flour as needed to work the dough.
  4. Knead Lightly and Shape: Turn the dough out onto a lightly floured surface. Gently bring it together and knead lightly just a couple of times to form a smooth ball. Avoid over-kneading as this can affect the bread’s rise. Pat the dough into a 7-inch diameter round.
  5. Prepare for Baking: Lightly flour a baking sheet and transfer the shaped dough onto it. Dust the top of the dough with a little extra flour. Using a sharp knife, score a cross about ½ inch deep into the top of the dough to help it expand while baking.
  6. 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 an additional 30 to 35 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
  7. Cool and Serve: Remove the bread from the oven and wrap it in a clean tea towel to cool. This traps steam which softens the crust. Once cool enough to handle, slice and enjoy your cheddar and herb soda bread with butter, soups, or salads.

Notes

  • Do not over-knead the dough to ensure the bread stays light and fluffy.
  • Fresh herbs provide the best flavor, but dried herbs can be used in reduced amounts if fresh are unavailable.
  • For a crispier crust, bake uncovered; for a softer crust, wrap the bread after baking while warm.
  • Store leftover bread wrapped at room temperature for up to 2 days or freeze for longer storage.
  • Buttermilk can be substituted with milk plus a tablespoon of lemon juice or vinegar if needed.

Nutrition

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

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