Cheddar and Herb Soda Bread (Print Version)
Light, savory soda bread filled with cheddar, chives, and herbs. Quick bake, rustic flavor, and a tender crumb.
# Ingredients:
→ Dry Ingredients
01 -
500 grams all-purpose flour, plus extra for dusting
02 -
1.5 teaspoons baking soda
03 -
1 teaspoon fine salt
→ Herbs and Cheese
04 -
2 tablespoons chopped fresh chives
05 -
1 tablespoon chopped fresh thyme
06 -
1 tablespoon chopped fresh rosemary
07 -
1 tablespoon chopped fresh sage
08 -
120 grams shredded mature cheddar cheese
→ Liquid
09 -
420 milliliters buttermilk
# Steps:
01 -
Preheat oven to 220°C. Line a baking tray with parchment paper or dust lightly with flour.
02 -
In a large mixing bowl, combine flour, baking soda, and salt. Stir thoroughly to distribute leavening and seasoning evenly.
03 -
Fold in chopped chives, thyme, rosemary, sage, and shredded cheddar cheese until well dispersed.
04 -
Pour in the buttermilk and mix gently with a wooden spoon or spatula until a soft, cohesive dough forms. Avoid overmixing.
05 -
Transfer dough onto a lightly floured surface. Bring it together by kneading lightly two to three times until smooth. Form into a round ball and pat out to a 18-centimetre disc.
06 -
Place the dough onto the prepared baking tray. Dust the top with a small amount of flour. Using a sharp knife, score a deep cross across the top, cutting approximately 1.5 centimetres deep.
07 -
Bake at 220°C for 15 minutes, then reduce heat to 190°C. Continue baking for an additional 30 to 35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the base.
08 -
Wrap the hot bread in a clean tea towel and allow to cool. This helps soften the crust. Slice and serve as desired.
# Notes:
01 -
Avoid excessive kneading to maintain a tender crumb and optimal rise.
02 -
Cheddar and herb soda bread is best enjoyed warm and fresh from the oven.