Print

Cheddar and Herb Soda Bread Recipe

Cheddar and Herb Soda Bread Recipe
Print Recipe

★★★★★

4.7 from 8 reviews

This Cheddar and Herb Soda Bread is a deliciously savory quick bread featuring sharp cheddar cheese and a fragrant blend of fresh herbs. Perfectly golden with a tender crumb, this bread requires no yeast and bakes quickly, making it a wonderful accompaniment to soups, stews, or enjoyed on its own with butter.

Ingredients

Scale

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 Ingredient

  • 1 ¾ cups buttermilk

Instructions

  1. Preheat the Oven: Set your oven to 425°F (220°C) to prepare for baking the bread.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking soda, and salt. Stir thoroughly to evenly distribute the leavening agent and salt.
  3. Add Herbs and Cheese: Incorporate the freshly chopped chives, thyme, rosemary, and sage into the flour mixture, then fold in the shredded cheddar cheese so it’s evenly mixed.
  4. Add Buttermilk and Form Dough: Pour in the buttermilk and stir until the mixture just comes together to form a sticky dough.
  5. Knead Lightly: Turn the dough out onto a lightly floured surface and knead gently a couple of times to bring the dough into a smooth ball. Avoid over-kneading to preserve the bread’s rise.
  6. Shape the Dough: Pat the dough into a 7-inch diameter circle.
  7. Prepare for Baking: Lightly flour a baking sheet and transfer the dough onto it. Dust the top with a little flour and score a cross about ½ inch deep into the dough with a sharp knife to help it bake evenly.
  8. Bake Initially: Bake the bread in the preheated oven at 425°F for 15 minutes to give it an initial rise and crust formation.
  9. Reduce Heat and Continue Baking: Lower the oven temperature to 375°F (190°C) and continue baking for an additional 30 to 35 minutes until the bread is cooked through. Check doneness by knocking on the bottom; it should sound hollow.
  10. Cool Bread: Once baked, remove the bread and wrap it in a clean tea towel. Allow it to cool; the steam will soften the crust for a tender texture.

Notes

  • Do not over-knead the dough, as this can prevent proper rising.
  • Fresh herbs can be substituted or adjusted according to taste, but using fresh will give the best flavor.
  • Buttermilk is essential for the proper reaction with baking soda, so do not substitute unless using a similar acidic dairy.
  • To store, keep the bread wrapped in a tea towel at room temperature for up to 2 days.
  • For a crustier loaf, do not wrap the bread while it cools.

Nutrition

Keywords: Cheddar soda bread, herb soda bread, quick bread, Irish soda bread, savory bread, cheddar cheese bread

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