Name: Cheddar and Herb Soda Bread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Irish
Ingredients: 4 cups all-purpose flour (plus extra as needed); 1 ½ tsp baking soda; 1 tsp salt; 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; 1 ¾ cups buttermilk

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Introduction

Cheddar and Herb Soda Bread is a delightful twist on a classic, combining sharp cheddar cheese with fragrant fresh herbs for a savory treat. It’s quick to prepare and perfect for enjoying warm with butter or alongside soups and stews.

A round loaf of crusty bread is sliced with two thick pieces laid in front on a textured wooden slice board. The bread crust is golden brown, dusted lightly with white flour, and has a rough, craggy texture. Inside, the bread is soft and creamy yellow with visible bits of green herbs and small orange cheese pieces spread evenly through the crumb. The scene is surrounded by green pine branches and pine cones, creating a natural, rustic look. The background shows dark brown wood and evergreen greenery, with lighting highlighting the texture of the bread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour (plus extra as needed)
1 ½ tsp baking soda
1 tsp salt
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
1 ¾ cups buttermilk

Instructions

Step 1: Preheat the oven to 425°F. In a mixing bowl, combine the flour, baking soda, and salt. Stir well to mix the dry ingredients.
Step 2: Add the chopped fresh herbs and shredded cheddar cheese to the dry ingredients. Pour in the buttermilk and stir until just combined into a dough.
Step 3: Turn the dough out onto a lightly floured surface. Knead gently just a few times until the dough forms a smooth ball. Avoid over-kneading to ensure the bread rises properly.
Step 4: Shape the dough into a 7-inch round and place it on a lightly floured baking sheet. Dust the top lightly with flour and score a cross about ½ inch deep into the dough using a sharp knife.
Step 5: Bake the bread for 15 minutes at 425°F, then reduce the oven temperature to 375°F and bake for an additional 30 to 35 minutes. The bread is done when it sounds hollow when tapped on the bottom.
Step 6: Remove the bread from the oven and wrap it in a tea towel to cool. This will help soften the crust while maintaining a tender interior. Serve warm or at room temperature.

Tips & Variations

For a milder herb flavor, reduce the amount of rosemary and sage or omit one of them.
Try adding a handful of toasted walnuts or pumpkin seeds for extra texture and flavor.
If you don’t have buttermilk, use regular milk mixed with 1 tablespoon of lemon juice or vinegar as a substitute.
Use a blend of cheeses like Gruyère or Parmesan for a different cheesy twist.

Storage

Store the soda bread wrapped in a clean kitchen towel or in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze the bread; thaw slices at room temperature or toast directly from frozen.

How to Serve

A round, thick loaf of bread with a rough, golden-brown crust dusted with white flour sits on a wooden round slice. The bread is divided into six large segments by deep cuts, revealing a soft, yellowish interior with bits of green herbs and orange cheese scattered throughout. The outer crust looks crunchy and rustic with a slightly uneven texture. Around the bread, there are pinecones and green pine branches placed on a wooden surface, which is replaced by a white marbled texture in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh?

Yes, you can substitute dried herbs but use about one-third of the amount since dried herbs are more concentrated in flavor.

What makes soda bread rise without yeast?

Soda bread rises because of the baking soda reacting with the acidity in the buttermilk, creating carbon dioxide bubbles that help the dough expand and rise quickly.