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Cheddar and Herb Soda Bread Recipe

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★★★★★

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.

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 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

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