Cheddar and Herb Soda Bread Recipe

Introduction

Cheddar and Herb Soda Bread is a rustic, flavorful quick bread that combines sharp cheddar cheese with fresh herbs for a delicious twist. Perfect for serving alongside soups or enjoying on its own, this soda bread is easy to make and requires no yeast or rising time.

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 until evenly mixed.
2. Step 2: Add the chopped fresh herbs and shredded cheddar cheese to the flour mixture, then pour in the buttermilk. Stir until the dough just comes together.
3. Step 3: Turn the dough out onto a lightly floured counter. Knead lightly a couple of times to form a smooth ball, being careful not to over-knead.
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 flour.
5. Step 5: Use a sharp knife to score a cross about ½ inch deep into the top of the dough.
6. Step 6: Bake for 15 minutes at 425°F, then reduce the heat to 375°F and bake for another 30 to 35 minutes. The bread is done when it sounds hollow when tapped on the bottom.
7. Step 7: Remove from the oven and wrap the soda bread in a tea towel to cool. The steam will soften the crust for a perfect texture. Enjoy!

Tips & Variations

• Use room temperature buttermilk for better dough consistency and rise.
• Swap cheddar with other cheeses like Gruyère or Parmesan for different flavor profiles.
• Try adding a teaspoon of garlic powder or finely chopped sun-dried tomatoes for a savory twist.
• Be careful not to over-knead the dough to keep the bread light and tender.

Storage

Store the cheddar and herb soda bread wrapped in a tea towel or bread bag at room temperature for up to 2 days. For longer storage, slice and freeze the bread wrapped tightly in plastic wrap and foil. Reheat slices in a toaster or oven for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk lacks the acidity that reacts with baking soda to help the bread rise. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 ¾ cups of milk and letting it sit for 5 minutes before using.

How do I know when the soda bread is fully baked?

The bread should sound hollow when you tap the bottom with your fingers. Additionally, the crust will be golden brown, and a skewer inserted into the center should come out clean.

Cheddar and Herb Soda Bread Recipe

Print Recipe

★★★★★

4.9 from 64 reviews

This Cheddar and Herb Soda Bread offers a delightful twist on traditional soda bread by incorporating a blend of fresh herbs and sharp cheddar cheese for added flavor. Easy to prepare and quick to bake, this rustic bread is perfect for accompanying soups, stews, or enjoying on its own with butter.

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

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 oven. Set your oven to 425°F (220°C) to warm up while you prepare the dough. This high initial temperature helps the bread rise and form a crust.
2. Mix dry ingredients and add herbs and cheese. In a large bowl, whisk together the all-purpose flour, baking soda, and salt until combined. Add the freshly chopped chives, thyme, rosemary, and sage then stir in the shredded cheddar cheese, distributing everything evenly.
3. Add buttermilk. Pour the 1 ¾ cups of buttermilk into the flour mixture. Stir until the dough just comes together; it will be sticky and shaggy. Do not overmix to preserve the bread’s light texture.
4. Shape dough. Turn the dough onto a lightly floured surface. Gently knead a couple of times just enough to combine and smooth into a ball. Then flatten the ball into a 7-inch circle shape. Avoid over-kneading as this will toughen the bread and inhibit rising.
5. Prepare baking sheet and score dough. Lightly flour a baking sheet and carefully transfer your dough circle to it. Dust the surface with a bit more flour, then use a sharp knife to score a cross about ½ inch deep into the top of the dough. This aids even cooking and rising.
6. Bake 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 cooked through. The bread will sound hollow when tapped on the bottom.
7. Cool bread. Once baked, remove the bread from the oven and wrap it in a clean tea towel while it cools. This steaming step softens the crust, making the bread tender yet crusty outside. Allow it to cool before slicing and serving.

Notes

• Do not over-knead the dough to ensure a light and tender crumb.
• Scoring the dough helps the bread rise evenly and prevents cracking.
• Wrapping the hot bread in a tea towel while cooling helps soften the crust without losing the texture.
• For a sharper cheese flavor, use extra mature cheddar.
• Fresh herbs can be adjusted based on preference or availability.
• Use buttermilk at room temperature for best dough consistency.

Keywords: Cheddar, Herb, Soda Bread, Irish Bread, Quick Bread, Cheesy Bread, Fresh Herbs, Rustic Bread