Cheddar and Herb Soda Bread Recipe

If you’re on the hunt for a rustic, quick-to-make bread that oozes with cheesy goodness and herbaceous charm, Cheddar and Herb Soda Bread is about to become your new obsession. Imagine a golden, crusty loaf that fills your kitchen with the inviting scent of fresh herbs and sharp cheddar, ready in under an hour without any yeast or rising fuss. This is the perfect bread to whip up when you crave homemade comfort—hearty enough for a meal, but special enough to wow your taste buds. Trust me, once you pull this delicious loaf from the oven, it’ll be hard not to break off a piece before it even fully cools.

Ingredients You’ll Need

This Cheddar and Herb Soda Bread keeps things refreshingly simple, but every ingredient truly earns its place—working together to create a perfectly tender, flavor-packed loaf. Here’s the line-up and why each is important:

• All-purpose flour: The foundation for our loaf, giving it structure and a tender crumb. Keep extra on hand for dusting your counter.
• Baking soda: Acts as the leavening agent, making the bread rise effortlessly without yeast.
• Salt: Boosts all the other flavors and balances the richness of the cheese.
• Fresh chives: These bring a mild oniony pop that pairs perfectly with cheddar.
• Fresh thyme, rosemary, and sage: This herb trio infuses every bite with warmth and garden freshness (just one tablespoon each).
• Shredded cheddar cheese: For those melty, sharp bites throughout the entire loaf—use your favorite variety for best flavor.
• Buttermilk: The acidity reacts with the baking soda for lift while also keeping the bread moist and tangy.

How to Make Cheddar and Herb Soda Bread

Step 1: Preheat and Prepare

Begin by preheating your oven to 425°F—a nice high heat for starting that crust. Line a baking sheet with a sprinkle of flour. This not only prevents sticking, but also adds a rustic finish to the bottom of your Cheddar and Herb Soda Bread.

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and combine your all-purpose flour, baking soda, and salt. Stir these together thoroughly so the baking soda gets evenly distributed—this guarantees an even rise, so no lopsided loaves.

Step 3: Add Herbs and Cheddar

Add in the chopped fresh chives, thyme, rosemary, sage, and the shredded cheddar cheese. Gently toss these into the flour mixture, ensuring everything is well coated. This not only keeps the herbs and cheese from clumping, but ensures each bite of soda bread is packed with flavor and color.

Step 4: Stir in Buttermilk

Pour in the buttermilk and stir just until the dough starts to come together. The dough should look a bit scrappy—don’t worry about making it perfectly smooth. The less you handle it, the more tender your Cheddar and Herb Soda Bread will turn out.

Step 5: Shape the Dough

Turn your dough out onto a lightly floured surface. Bring it together and knead no more than two or three times to form a rough ball. Over-kneading is the enemy here as it can make your bread tough instead of light and pillowy.

Step 6: Pat and Score

Pat your dough ball into a roughly 7-inch-wide circle—rustic is good! Place it on your floured baking sheet, dust the top with a bit more flour, and then grab a sharp knife to score a cross about 1/2 inch deep. This traditional cut isn’t just decorative; it helps the bread bake evenly.

Step 7: Bake

Bake at 425°F for the first 15 minutes to get that crusty lift, then reduce the oven to 375°F. Bake for another 30–35 minutes. When it’s done, the loaf will be deeply golden and will sound hollow when you tap the bottom. This is your cue!

Step 8: Cool and Enjoy

As soon as it comes out of the oven, wrap your Cheddar and Herb Soda Bread in a clean tea towel. This little trick softens the crust just enough while the bread steams itself to cool. Try not to sneak a piece while it’s still hot—but I won’t judge if you do!

How to Serve Cheddar and Herb Soda Bread

Garnishes

A sprinkle of extra chopped chives or a spread of soft butter instantly takes your Cheddar and Herb Soda Bread up a notch. A drizzle of good honey or a dash of cracked black pepper adds contrast and brings out the savory, herby notes even more.

Side Dishes

This bread is perfect alongside soups—especially a creamy tomato or potato leek soup—or served with a fresh salad for balance. Try it as a savory base for eggs at brunch, or with your favorite stew for a cozy meal.

Creative Ways to Present

If you’re serving Cheddar and Herb Soda Bread to guests, slice it thick and arrange it in a bread basket with colorful napkins, or toast wedges under the broiler with a bit of extra cheddar for an irresistible appetizer. Leftovers make fabulous grilled cheese sandwiches.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Cheddar and Herb Soda Bread tightly in a clean tea towel or store in an airtight bag at room temperature. It’ll stay moist and tender for up to two days, though I rarely see any leftovers stick around that long.

Freezing

If you’d like to save some for later, cool the loaf completely, then wrap in plastic and foil before freezing. Slices can be frozen individually for quick snack attacks—just pop them straight from freezer to toaster.

Reheating

To bring back that just-baked warmth, reheat slices of Cheddar and Herb Soda Bread in a toaster or low oven (about 300°F) for 5–10 minutes. It revives the crust and cheese while keeping the interior moist and fragrant.

FAQs

Can I use dried herbs instead of fresh?

Absolutely! While fresh gives the most vibrant flavor, you can use about one-third the amount of dried thyme, rosemary, and sage. Chives are best fresh, but dried will work in a pinch.

What’s the best cheddar to use?

A sharp cheddar brings the most flavor to your Cheddar and Herb Soda Bread, but feel free to experiment with smoked or aged varieties for different twists. Use what you love and have on hand!

Can I make this bread without buttermilk?

No buttermilk? No problem. Make a simple substitute by adding 1 tablespoon lemon juice or vinegar to regular milk. Let it sit for 5 minutes before using—it’ll do the trick for rise and tanginess.

Why is it important not to knead the dough too much?

Less kneading means a more tender loaf; overworking the dough develops gluten and can leave your soda bread dense or chewy. A light hand ensures a fluffy interior every time.

How can I tell when the bread is done?

Tap the bottom of your loaf—if it sounds hollow, it’s ready! You’ll also notice the crust is crisp and evenly golden. If unsure, a quick peek inside with a toothpick should come out clean.

Final Thoughts

Baking Cheddar and Herb Soda Bread is pure joy—warm, ridiculously easy, and bursting with irresistible flavor. If you’re ready to fill your kitchen with the scent of freshly baked bread and impress friends and family, there’s no better time to give this recipe a try. Go ahead and let this loaf become a new staple in your home!

Print