Cheddar and Herb Soda Bread (Printable)
Rustic bread with sharp cheddar, chives, parsley, and thyme. Ready in 50 minutes.
# What You Need:
→ Dry Ingredients
01 - 3 ½ cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 teaspoon baking soda
04 - 1 teaspoon freshly ground black pepper
→ Cheese & Herbs
05 - 1 ½ cups sharp cheddar cheese, coarsely grated
06 - 3 tablespoons fresh chives, finely chopped
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1 tablespoon fresh thyme leaves
→ Wet Ingredients
09 - 1 ⅔ cups buttermilk
10 - 2 tablespoons unsalted butter, melted
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly flour the surface.
02 - In a large bowl, whisk together flour, salt, baking soda, and black pepper until thoroughly combined.
03 - Add grated cheddar, chives, parsley, and thyme to the flour mixture. Mix until evenly distributed throughout.
04 - Create a well in the center of the dry mixture. Pour in buttermilk and melted butter. Stir with a fork or spatula just until dough comes together—avoid overmixing.
05 - Turn dough onto a floured surface. Gently shape into a round loaf approximately 7 inches across and 2 inches high. Transfer to prepared baking sheet.
06 - Cut a deep cross pattern on top of the loaf using a sharp knife. Brush lightly with additional melted butter if desired.
07 - Bake for 30–35 minutes until golden brown and loaf sounds hollow when tapped on the bottom.
08 - Transfer to wire rack to cool. Serve warm or at room temperature with butter.
# Expert Tips:
01 -
- It comes together in under 15 minutes with zero yeast and zero waiting game
- The combination of sharp cheddar and fresh herbs turns humble ingredients into something that feels restaurant-worthy
02 -
- Buttermilk's acidity is essential—if you substitute with regular milk, the bread won't rise properly
- The cross cut isn't just decorative; it allows heat to penetrate the center of this dense loaf
03 -
- Room temperature ingredients mix more evenly—pull your buttermilk and eggs out 20 minutes before starting
- A hot oven is non-negotiable; don't be tempted to reduce temperature even if your kitchen is warm