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Cheddar and Herb Soda Bread Recipe

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4.7 from 120 reviews

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.

Ingredients

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 the oven: Set your oven to 425°F (220°C) to ensure it is properly heated for baking the bread.
  2. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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 tbsp lemon juice or vinegar to 1 ¾ cups milk and letting it sit for 5 minutes.

Find it online: https://alinacooks.com/cheddar-and-herb-soda-bread-recipe/