Cheddar and Herb Soda Bread Recipe is one of those comforting, rustic breads that feels like a warm hug fresh out of the oven. It combines the sharp, creamy tang of cheddar cheese with fragrant, fresh herbs, giving each bite a cozy, savory depth. Whether you’re making it for a casual weeknight dinner, a weekend brunch, or a last-minute side for friends dropping by, this bread is a wonderful crowd-pleaser. If you love bread that’s quick to whip up yet packed with flavor, you’re going to adore this recipe!
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What Makes This So Good
This Cheddar and Herb Soda Bread Recipe strikes the perfect balance between savory crunch and tender crumb. The cheddar melts into pockets of sharp creaminess, while the fresh herbs add brightness that wakes up the palate.
- Big Flavor, Minimal Fuss: You get tons of flavor with basic pantry staples and fresh herbs, without any complicated dough rising.
- Family-Friendly: Kids and adults alike love its mild cheesy goodness and soft texture.
- Simple Ingredients: Just common baking ingredients plus fresh herbs you can customize or omit easily.
- Works Any Night: Ready from start to finish in under an hour, perfect for spontaneous baking sessions.
Ingredient Guide
Getting your ingredients lined up just right can make all the difference. Let me walk you through the choices I make to nail this Cheddar and Herb Soda Bread Recipe every time.
- All-Purpose Flour: Opt for a good-quality, soft flour for a tender crumb. I sometimes sift it first if it’s been sitting around to keep the bread light.
- Baking Soda: Fresh baking soda is key here—it’s the leavening powerhouse, so make sure it’s not expired.
- Salt: I like fine sea salt to blend evenly without any bitterness.
- Fresh Herbs: Chives, thyme, rosemary, and sage bring complexity and aroma. If you can’t find fresh, frozen works better than dried for this.
- Cheddar Cheese: Go sharp and freshly shredded for the best melt and tang. Pre-shredded often has anti-caking agents that prevent smooth melting.
- Buttermilk: The acidic tang reacts with the baking soda, making the bread rise and tenderize. If you don’t have buttermilk, mix milk with a splash of vinegar or lemon juice and let it sit 5 minutes before using.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Cheddar and Herb Soda Bread Recipe
Step 1 — Prep & Ready
Start by preheating your oven to 425°F — you want it nice and hot for that quick initial bake. While the oven warms, grab a large mixing bowl and stir together your flour, baking soda, and salt. Then toss in your chopped fresh herbs and shredded cheddar for little bursts of flavor and color throughout the dough. When you pour in the buttermilk, stir gently until everything just comes together. You’ll notice it’s a bit sticky, but don’t worry — that’s what you want here. Too much handling can make the bread tough, so I usually turn it out onto a floured surface and knead lightly just twice to form a smooth, cohesive ball.
Step 2 — Cook with Confidence
Once you’ve got your dough shaped into a 7-inch circle, place it on a lightly floured baking sheet and dust the top with a little more flour. Use a sharp knife to score a deep cross into the top — it’s not just decorative, it helps the bread bake evenly. Slide it into the oven and bake at 425°F for 15 minutes; you’ll see the edges starting to crisp and the aroma of melted cheese and herbs filling your kitchen. Then reduce the heat to 375°F and let it bake for another 30 to 35 minutes. Trust your ears: when you tap the bottom of the loaf, it should sound hollow — that’s your signal it’s perfectly baked inside.
Step 3 — Finish & Serve
Once out of the oven, wrap your soda bread in a clean tea towel while it cools. This traps steam that softens the crust just enough so the outside isn’t too hard but still has that delightful little crunch on the edges. When you cut into it, you’ll be greeted by a tender crumb dotted with melty cheddar and fragrant specks of herbs. Slice it warm with a pat of butter or alongside your favorite soup — it’s simple, soulful, and seriously satisfying.
Extra Helpful Tips
I’ve found a few little tricks that really make the Cheddar and Herb Soda Bread Recipe reliable and tasty every single time.
- Watch for This Sign: If your dough feels too dry or crumbly, add a splash more buttermilk — hydration makes for tender bread.
- Temperature Trick: Make sure your baking soda is fresh and your oven fully preheated to get the best rise and crust.
- Prep-Ahead Option: You can mix the dry ingredients and cheese the night before, then add buttermilk and bake fresh next day.
- Avoid This Common Mistake: Don’t over-knead. Handling it too much can lead to dense bread instead of nice airy crumb.
Serve & Enjoy
Easy Enhancements
Love a little extra? Try mixing in a handful of toasted walnuts or swapping out some cheddar for smoked gouda. A light sweep of garlic butter right after baking turns this bread into a decadent treat. And sprinkling a bit of flaky sea salt on top before baking adds a tantalizing crunch and pop of saltiness.
Tasty Pairings
This cheddar and herb soda bread goes beautifully with a bowl of tomato soup or a creamy chowder. For drinks, a nice crisp cider or herbal tea complements the bread’s savory herb flavors without overpowering them — perfect for a cozy afternoon snack or dinner side.
Quick Plating Tips
A simple stack of thick slices on a wooden board, garnished with sprigs of fresh thyme and a small ramekin of butter, makes a welcoming presentation with minimal effort. Toasting a few slices and adding a smear of your favorite chutney amps up both flavor and visual appeal.
Store, Freeze & Reheat
Fridge Storage
You can keep leftover cheddar and herb soda bread wrapped tightly in plastic wrap or in an airtight container in the fridge for up to 3 days. It may lose a little of that fresh crusty crunch but will stay delightfully tender inside.
Freezer Friendly?
This bread freezes well. Slice it first and wrap portions individually in foil or plastic wrap, then store in a freezer bag. When ready, thaw at room temperature to avoid sogginess and retain texture.
Reheat Like New
To enjoy your cheddar and herb soda bread warm again, I recommend popping slices in a toaster oven or conventional oven at 350°F for 5–7 minutes. This revives the crust and melts the cheese pockets slightly. Microwave reheating works if you’re in a rush but can soften the crust too much; try wrapping the bread loosely in a paper towel to prevent dryness.
Cheddar and Herb Soda Bread Recipe FAQs
Yes, you can substitute dried herbs, but use about one-third the amount since their flavor is more concentrated. The bread won’t be as bright and fresh-tasting as with fresh herbs, but it’ll still be delicious.
No worries! You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 ¾ cups of milk. Let it sit for 5 minutes before using in the recipe.
The best test is to tap the bottom of the bread; it should sound hollow. Also, look for a golden crust with just a bit of crispy texture around the edges.
Absolutely! Feel free to swap cheddar for gouda, parmesan, or a bit of feta. You can also mix in olives, sun-dried tomatoes, or nuts for different flavor twists.
Final Flavor Thoughts
If you’re looking for a quick bread that feels homemade and packed with cozy, fresh flavors, this Cheddar and Herb Soda Bread Recipe will quickly become a favorite. I hope you’ll give it a try, then come back and tell me your favorite herb combos or cheesy tweaks. And if it makes your kitchen smell as amazing as mine does every time, why not leave a star rating to share the love? Happy baking, friend!
Print📖 Recipe
Cheddar and Herb Soda Bread Recipe
This Cheddar and Herb Soda Bread is a rustic, flavorful loaf that combines sharp cheddar cheese with fresh herb accents for a savory twist on traditional soda bread. Perfectly crusty on the outside and tender inside, it requires no yeast and uses buttermilk and baking soda for leavening, making it a quick and easy bread to bake at home.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 1 loaf (about 8 servings)
- Category: Bread
- Method: Baking
- Cuisine: Irish
Ingredients
Dry Ingredients
- 4 cups all-purpose flour, plus extra as needed
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
Herbs and Cheese
- 2 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 cup shredded cheddar cheese
Wet Ingredients
- 1 ¾ cups buttermilk
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it is properly heated for baking the bread.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
- Add herbs and cheese: Stir in the finely chopped fresh chives, thyme, rosemary, sage, and the shredded cheddar cheese, ensuring an even distribution throughout the flour mixture.
- Add buttermilk and form dough: Pour in the buttermilk and stir until just combined to form a sticky dough. Avoid overmixing to maintain the bread’s tender texture.
- Knead lightly: Turn the dough out onto a lightly floured surface and knead gently a couple of times to bring it together into a smooth ball. Do not over-knead, as this can affect rising.
- Shape the dough: Flatten the ball into a 7-inch diameter round. This shape will allow for even cooking and the traditional soda bread form.
- Prepare baking sheet: Lightly flour a baking sheet and place the dough on it. Dust the top of the dough with a little flour to prevent sticking.
- Score the dough: Using a sharp knife, cut a cross about ½ inch deep into the top of the dough. This helps the bread cook evenly and makes slicing easier later.
- Bake initially at high temperature: Place the bread in the preheated oven and bake for 15 minutes at 425°F (220°C) to set the crust.
- Reduce heat and continue baking: Lower the oven temperature to 375°F (190°C) and bake for another 30 to 35 minutes. The bread is done when it sounds hollow when tapped on the bottom.
- Cool the bread: Remove the bread from the oven and wrap it in a clean tea towel. Let it cool wrapped to trap steam, which softens the crust for a tender but crisp outside texture.
Notes
- Do not over-knead the dough as it can make the bread tough and affect rise negatively.
- Scoring the dough is essential to help the bread expand while baking without cracking.
- Wrapping the bread in a tea towel after baking helps create a soft crust by trapping steam.
- Use fresh herbs for the best flavor contrast with the sharp cheddar.
- If buttermilk is unavailable, you can make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 ¾ cups milk and letting it sit for 5 minutes.
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