Cheddar and Herb Soda Bread

Cheddar and Herb Soda Bread is the answer for days when you want fresh bread with zero yeast fuss. Packed with aromatics and melty cheddar, it turns a regular meal into something special. This is my go-to when I need a quick bread to soak up soup or impress unexpected guests with almost no effort.

The first time I baked this, it was a rainy afternoon and the kitchen smelled like fresh herbs and cheese for hours. Now it is a weekend tradition whenever I have extra herbs on hand.

Ingredients

• All-purpose flour: provides structure and creates a hearty loaf. Always measure with a spoon and level for best results
• Baking soda: works as the main leavening for that classic quick bread lift. Make sure it is fresh for the best rise
• Salt: balances the flavors and enhances everything
• Fresh chives: bring a gentle onion flavor. Choose bright green and perky stalks
• Fresh thyme rosemary and sage: pack the loaf with savory depth. Go for vibrant fragrant leaves and chop them just before adding
• Shredded cheddar cheese: melts into golden pockets. Sharp cheddar is especially flavorful here
• Buttermilk: gives the bread its classic tang and tender crumb. Whole buttermilk is best but low-fat also works in a pinch

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 425 degrees F. Give it at least 10 minutes to heat fully for the perfect crust.

Mix the Dry Ingredients:

In a large bowl combine the flour baking soda and salt. Whisk thoroughly for even distribution so your bread rises evenly.

Incorporate the Herbs and Cheese:

Add the chopped chives thyme rosemary sage and shredded cheddar cheese. Use your hands to toss and break up any cheese clumps so everything is coated with flour.

Add the Buttermilk:

Pour in the buttermilk and stir until it just comes together. It should look a bit shaggy with dry bits but do not worry that is right.

Shape the Dough:

Turn the dough onto a lightly floured counter. Gently knead only enough to bring it together into a ball. Pat it into a thick seven inch circle. Avoid overworking or the bread will be tough.

Prepare the Baking Sheet:

Lightly dust a baking sheet with flour and place your dough in the center. Sprinkle a little flour on top for a rustic look.

Score the Bread:

Take a sharp knife and cut a deep cross about half an inch into the top of the dough. This helps it bake evenly and gives it that signature soda bread look.

Bake:

Put the bread in the oven and bake for fifteen minutes. Then lower the temperature to 375 degrees F and bake another thirty to thirty-five minutes. It should look golden and sound hollow when tapped underneath.

Cool and Soften the Crust:

Once baked wrap the loaf in a clean tea towel. Let it cool for an hour. The steam makes the crust tender and keeps the inside moist.

Save

Cheddar is my personal favorite for this recipe but I love swapping in a sharp Irish cheddar when I am feeling nostalgic for a trip I once took to Dublin. Baking this bread always reminds me of that cozy kitchen filled with the scent of herbs and cheese late into the evening.

Storage Tips

Store leftover bread wrapped in a tea towel or foil for up to two days on the counter. If you want to keep it longer slice and freeze the loaf. Defrost slices at room temperature or pop in the toaster for a quick warm-up. Leftover chunks make excellent croutons or bread crumbs the next day.

Ingredient Substitutions

If you are out of buttermilk use one tablespoon of lemon juice or vinegar added to regular milk. Let it sit for five minutes until it thickens. Swap other shredded cheeses for cheddar try Gruyere or pepper jack for a twist. If you are missing an herb just use more of another. Dried herbs also work in a pinch but use a third of the amount.

Serving Suggestions

This soda bread is amazing warm from the oven with salted butter or layered with smoked salmon and a little extra dill. Serve thick slices alongside soup or stew to soak up the broth or make a savory breakfast sandwich with leftover ham and eggs. It also pairs beautifully with a seasonal salad for a lunch that feels like a treat.

Cultural Context

Soda bread has deep roots in Irish home baking. With no yeast required it sprang out of necessity when everyday cooks only had baking soda and buttermilk at hand. Cheddar and fresh herbs are not traditional but they make this familiar loaf extra rich and perfect for modern kitchens.

Recipe FAQs

→ Can I substitute dried herbs for fresh?

Yes, use about one-third the amount of dried herbs if fresh are unavailable. This maintains balanced flavor without overpowering the loaf.

→ Why is kneading kept minimal?

Minimal kneading prevents the bread from becoming tough and helps the soda bread rise properly, keeping the crumb tender.

→ How do I know when the bread is done?

The loaf should sound hollow when tapped on the bottom and have a golden crust. Baking times may vary slightly by oven.

→ Can I add extra cheese?

Absolutely! Adding more cheese can give a richer flavor and gooey texture. Ensure pieces are well distributed for even melting.

→ What's the best way to store leftovers?

Cool completely, then wrap the bread in a cloth or airtight container. Store at room temperature for up to two days.

→ Can buttermilk be substituted?

If you don't have buttermilk, mix milk with a tablespoon of lemon juice or vinegar. Let it sit for five minutes before using.