Cheddar Herb Soda Bread (Printable version)
A golden, savory quick bread studded with sharp cheddar and aromatic fresh herbs. Bakes in 35 minutes.
# What you need:
→ Dry Ingredients
01 - 3 ½ cups all-purpose flour
02 - 1 tsp salt
03 - 1 tsp baking soda
04 - 1 tsp freshly ground black pepper
→ Cheese & Herbs
05 - 1 ½ cups sharp cheddar cheese, coarsely grated
06 - 3 tbsp fresh chives, finely chopped
07 - 2 tbsp fresh parsley, finely chopped
08 - 1 tbsp fresh thyme leaves
→ Wet Ingredients
09 - 1 ⅔ cups buttermilk
10 - 2 tbsp unsalted butter, melted (plus extra for brushing)
# How To:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly flour surface.
02 - In a large bowl, whisk together flour, salt, baking soda, and black pepper until well combined.
03 - Add grated cheddar, chives, parsley, and thyme to flour mixture. Mix to evenly distribute throughout.
04 - Create a well in center of mixture. Pour in buttermilk and melted butter. Stir with fork or spatula until dough just comes together—do not overmix.
05 - Turn dough onto floured surface. Gently shape into round loaf approximately 7 inches across and 2 inches high. Place on prepared baking sheet.
06 - Use sharp knife to cut a deep cross pattern on top of loaf.
07 - Lightly brush top with extra melted butter if desired.
08 - Bake for 30–35 minutes until golden brown and loaf sounds hollow when tapped on bottom.
09 - Transfer to wire rack to cool. Serve warm or at room temperature with butter.
# Expert Advice:
01 -
- It comes together in under 15 minutes with no yeast or proofing required
- The combination of sharp cheddar and fresh herbs makes every bite incredibly addictive
02 -
- Overmixing develops gluten and makes the bread tough, so stop as soon as the dough comes together
- The cross cut is not just decorative, it helps the bread bake evenly and expand properly in the oven
03 -
- Grate the cheese from a block instead of buying pre shredded cheese which contains anti caking agents that prevent proper melting
- Let the bread cool for at least 15 minutes before slicing to prevent the texture from becoming gummy