If you’re craving a bread that’s rustic, flavorful, and absolutely brimming with savory goodness, you’ve got to try this Cheddar and Herb Soda Bread Recipe. It’s easy to whip up, packed with fresh herbs and sharp cheddar, and offers that perfect tender crumb with a satisfying crust. Trust me, once you bake this, it’ll become a beloved staple in your kitchen!
Why You Should Make This Recipe
- Quick and Easy: No yeast, no rising time—this soda bread comes together in under an hour, perfect for those busy days when you want fresh bread fast.
- Loaded with Flavor: Fresh herbs like chives, thyme, rosemary, and sage complement the sharp cheddar beautifully, creating layers of aroma and taste.
- Versatile and Crowd-Pleasing: Whether it’s breakfast, a snack, or a side for dinner, this bread fits perfectly into nearly any meal.
- Rustic Charm: Its charming cracked top and golden crust add that homemade, inviting look that’s hard to resist.
Ingredients & Substitutions
For this Cheddar and Herb Soda Bread Recipe, the ingredients are beautifully straightforward yet crucial for nailing its rustic texture and bold flavor. Each element—from the tangy buttermilk to the fresh herbs—works in harmony to bring the bread’s character alive.
- All-purpose flour: Forms the bread’s foundation, giving it structure and the perfect crumb; feel free to add a tablespoon or two if your dough feels too sticky.
- Baking soda: Acts as the leavening agent, helping the bread rise quickly without yeast.
- Salt: Essential to balance and enhance all the other flavors.
- Fresh herbs: A mixture of chives, thyme, rosemary, and sage infuse vibrant freshness and an earthy aroma.
- Cheddar cheese: Sharp and tangy, it melts into pockets throughout the bread, giving every bite a cheesy delight.
- Buttermilk: Adds moisture and a slight tang, reacting with baking soda to create lift and tenderness.
How to Make Cheddar and Herb Soda Bread Recipe
Step 1: Preheat and Combine Dry Ingredients
Start by preheating your oven to 425°F—this heat ensures a crisp, golden crust. Meanwhile, mix together the flour, baking soda, and salt in a large bowl. This step is key for even distribution of the leavening and salt to guarantee your bread rises beautifully and tastes perfectly balanced.
Step 2: Add Herbs and Cheddar
Next, stir in the fresh herbs and shredded cheddar cheese right into the dry ingredients. The fresh herbs bring brightness and earthiness, while the cheddar folds in savory richness that melts into little pockets of heaven during baking.
Step 3: Add Buttermilk and Form Dough
Pour in the buttermilk and mix until everything comes together into a shaggy dough. Then, turn it out onto a floured surface and knead just a couple of times to smooth it out. It’s important not to over-knead here—the dough should be soft but not sticky, and a light touch keeps your bread tender.
Step 4: Shape and Score
Shape your dough into a 7-inch round, then transfer it to a floured baking sheet. Dust the top with a bit more flour and score a cross about half an inch deep across the top. This traditional scoring helps the bread cook evenly and creates that signature rustic look.
Step 5: Bake to Perfection
Bake at 425°F for 15 minutes to get that crust started, then lower the temperature to 375°F and bake for 30 to 35 minutes more. You’ll know it’s done when it sounds hollow when you tap the bottom—it’s the satisfying sign of perfectly cooked soda bread!
Step 6: Cool and Enjoy
Wrap the warm bread in a clean tea towel after baking; the steam trapped inside softens the crust just right while keeping it tender. Now the best part: slice it up, breathe in that cheesy, herbal aroma, and dive into your masterpiece.
How to Serve Cheddar and Herb Soda Bread Recipe
Garnishes
Simple is best here. Serve slices with a smear of butter or a drizzle of honey to enhance the savory cheese. A sprinkle of extra fresh herbs on top just before serving adds a lovely pop of color and fresh aroma that’s irresistible.
Side Dishes
This cheddar and herb soda bread pairs beautifully with hearty soups like tomato basil or a creamy potato leek. It also shines alongside stews and roasted vegetables, soaking up all those rich, comforting flavors.
Creative Ways to Present
Try serving this bread as the base for an elegant cheese platter or as an open-faced sandwich topped with smoked salmon and crème fraîche. Toasted slices with a spread of garlic butter are another crowd-pleaser that elevates this humble bread to something special.
Make Ahead and Storage
Storing Leftovers
Store any leftover soda bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to two days. This helps maintain the crust’s texture while keeping the insides soft and fresh.
Freezing
You can freeze this bread whole or already sliced. Just wrap it tightly in plastic wrap and place in a freezer bag. When you’re ready to enjoy, thaw at room temperature for a few hours. It’s a fantastic way to have quick homemade bread on demand!
Reheating
To bring back that fresh-baked warmth, reheat slices in a toaster or oven at 350°F for about 5-7 minutes. This revives the crispy edges and makes the cheese inside wonderfully melty again.
FAQs
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Can I use dried herbs instead of fresh in this soda bread?
Yes! If fresh herbs aren’t on hand, substitute with dried herbs, but use about one-third of the amount, as dried herbs are more concentrated. The flavor will be slightly different but still delicious.
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What if I don’t have buttermilk?
No problem! You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5-10 minutes before using. This acidic mixture helps with the bread’s rise and crumb.
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Why shouldn’t I knead the dough too much?
Over-kneading soda bread can lead to a dense final texture because it develops gluten too much, preventing the bread from rising properly. A gentle mix ensures lightness and tenderness.
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How do I know when the soda bread is fully baked?
The best way is to tap the bottom of the loaf—it should sound hollow. Additionally, the crust will be golden brown and firm to the touch, signaling that it’s cooked all the way through.
Final Thoughts
There’s something truly comforting about a fresh loaf of homemade bread, especially when it’s as flavorful and satisfying as this Cheddar and Herb Soda Bread Recipe. It’s simple enough to make any day of the week, yet special enough to impress family and friends. So, grab your apron and give it a try—you’re going to love every cheesy, herby bite!
Print
Cheddar and Herb Soda Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: Irish
Description
This Cheddar and Herb Soda Bread is a flavorful and rustic quick bread, perfect for enjoying warm with butter or alongside soups. Infused with fresh herbs like chives, thyme, rosemary, and sage, and packed with sharp cheddar cheese, this bread combines savory flavors with a tender crumb. It’s simple to prepare and does not require yeast or long rising times, making it a great choice for a quick homemade loaf.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour, plus extra as needed
- 1 1/2 tsp baking soda
- 1 tsp salt
Herbs
- 2 tbsp chopped fresh chives
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh sage
Other Ingredients
- 1 cup shredded cheddar cheese
- 1 3/4 cups buttermilk
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it’s hot enough for the initial bake.
- Mix dry ingredients: In a large mixing bowl, combine 4 cups of all-purpose flour, 1 ½ teaspoons baking soda, and 1 teaspoon salt. Stir these together to evenly distribute the leavening and seasoning.
- Add herbs and cheese: Mix in the chopped fresh herbs—2 tablespoons chives, and 1 tablespoon each of thyme, rosemary, and sage—along with 1 cup shredded cheddar cheese to the flour mixture.
- Add buttermilk and form dough: Pour 1 ¾ cups of buttermilk into the mixture and stir until just combined. Turn the dough out onto a lightly floured surface and gently bring it together. Knead lightly just a couple of times to form a smooth ball. Avoid over-kneading to ensure proper rising.
- Shape the dough: Pat the dough into a round 7-inch (about 18 cm) circle. Transfer it onto a lightly floured baking sheet. Dust the top of the dough with extra flour.
- Score the dough: Using a sharp knife, score a cross into the top of the dough about ½ inch deep. This helps the bread expand evenly while baking.
- Bake the bread: Place the baking sheet in the preheated oven and bake the bread at 425°F for 15 minutes. Then reduce the oven temperature to 375°F (190°C) and bake for another 30 to 35 minutes until the bread is fully cooked. You can test doneness by tapping the bottom of the loaf—it should sound hollow.
- Cool the bread: Once baked, remove the bread from the oven and wrap it in a clean tea towel while it cools. The steam trapped in the towel will soften the crust, giving you a tender, flavorful loaf ready to enjoy.
Notes
- Do not over-knead the dough as it may result in a dense loaf that does not rise properly.
- Using fresh herbs will provide the best flavor, but dried herbs can be used in smaller quantities if fresh are unavailable.
- Ensure the buttermilk is fresh to help activate the baking soda properly for a good rise.
- The scoring creates steam vents and allows even baking, so don’t skip this step.
- Wrap the bread in a tea towel after baking to keep the crust soft rather than hardening as it cools.
