Cheddar and Herb Soda Bread Recipe

Introduction

Cheddar and Herb Soda Bread is a wonderfully savory twist on traditional soda bread. With fresh herbs and sharp cheddar cheese, it’s perfect for a quick bake that pairs beautifully with soups or salads.

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 large mixing bowl, combine the flour, baking soda, and salt. Stir together well, then add the chopped herbs and shredded cheddar cheese.
2. Step 2: Pour the buttermilk into the dry ingredients and stir until just combined to form a soft dough.
3. Step 3: Turn the dough onto a lightly floured surface and knead gently just two to three times to create a smooth ball. Avoid over kneading to ensure proper rise.
4. Step 4: Shape the dough into a 7-inch circle and transfer it to a lightly floured baking sheet. Dust the top with a little more flour, then score a cross about ½ inch deep into the top with a sharp knife.
5. Step 5: Bake for 15 minutes at 425°F, then reduce the oven temperature to 375°F. Continue baking for 30 to 35 minutes until the bread is golden and sounds hollow when tapped on the bottom.
6. Step 6: Remove the bread from the oven and wrap it lightly in a tea towel to cool. This will keep the crust soft while the bread cools.

Tips & Variations

• For a milder herb flavor, reduce the amount of rosemary and sage or substitute with parsley or basil.
• Try adding a handful of toasted nuts or seeds for extra texture and flavor.
• If you don’t have buttermilk, mix 1 ¾ cups of milk with 2 tbsp lemon juice or vinegar and let it sit for 5 minutes before using.

Storage

Store the soda bread wrapped in a clean tea towel or in a bread box at room temperature for up to 2 days. To keep it longer, slice and freeze in a sealed bag for up to 1 month. Reheat by toasting or warming in a 350°F oven for 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh?

Yes, but use about one-third the amount of dried herbs as fresh, since dried herbs are more concentrated. So for this recipe, try about 1 tsp each of dried thyme, rosemary, and sage.

Why is the bread scored with a cross on top?

The cross helps the bread expand evenly as it bakes and is a traditional feature of soda bread. It also makes dividing the loaf into portions easier.

Cheddar and Herb Soda Bread Recipe

Print Recipe

★★★★★

4.9 from 69 reviews

A savory and aromatic Cheddar and Herb Soda Bread featuring a blend of fresh chives, thyme, rosemary, and sage combined with sharp cheddar cheese. This quick bread utilizes baking soda and buttermilk for leavening, resulting in a moist, tender crumb with a golden crust, perfect for breakfast or with soups and salads.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 1 loaf (about 8 servings) 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 combine dry ingredients: Preheat the oven to 425°F. In a large mixing bowl, whisk together the flour, baking soda, and salt to ensure an even distribution of leavening agents and seasoning.
2. Add herbs, cheese, and buttermilk: Stir in the chopped fresh chives, thyme, rosemary, and sage, then fold in the shredded cheddar cheese. Pour in the buttermilk and mix just until the dough comes together, avoiding overmixing.
3. Shape the dough: Turn the dough onto a lightly floured surface. Knead very lightly just a couple of times to form a smooth ball. Shape the dough into a 7-inch circle, being careful not to overwork it, which could affect rise.
4. Prepare for baking: Lightly flour a baking sheet and transfer the shaped dough onto it. Dust the top lightly with flour. Using a sharp knife, score a deep cross about 1/2 inch deep on the top of the dough—this helps the bread expand during baking.
5. Bake the bread: Place the baking sheet in the oven and bake for 15 minutes at 425°F, then reduce the temperature to 375°F. Continue baking for an additional 30 to 35 minutes until the bread is golden and sounds hollow when tapped on the bottom, indicating it’s cooked through.
6. Cool and serve: Remove the bread from the oven and wrap it in a clean tea towel. Allow it to cool slightly—the steam trapped by the towel softens the crust for a tender exterior. Enjoy warm or at room temperature.

Notes

• Do not over-knead the dough to ensure a tender crumb and good rise.
• Scoring the top is crucial for proper expansion of the soda bread during baking.
• Using fresh herbs enhances the bread’s aromatic qualities, but dried herbs can be substituted; reduce quantity to one-third.
• Make sure the baking soda is fresh for effective leavening.
• Wrap the bread in a towel after baking to keep the crust soft.
• This bread is best eaten within 1-2 days, or freeze for longer storage.

Keywords: Cheddar soda bread, herb soda bread, quick bread, Irish bread, savory soda bread, buttermilk bread, cheddar and herb bread