Cheddar And Herb Soda Bread (Printable Version)
Rustic golden loaf with sharp cheddar and fresh herbs. Ready in under an hour.
# What You Need:
→ Dry Ingredients
01 - 3 ½ cups all-purpose flour
02 - 1 tsp salt
03 - 1 tsp baking soda
04 - 1 tsp freshly ground black pepper
→ Cheese & Herbs
05 - 1 ½ cups sharp cheddar cheese, coarsely grated
06 - 3 tbsp fresh chives, finely chopped
07 - 2 tbsp fresh parsley, finely chopped
08 - 1 tbsp fresh thyme leaves
→ Wet Ingredients
09 - 1 ⅔ cups buttermilk
10 - 2 tbsp unsalted butter, melted
# How To Make It:
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 well blended.
03 - Add grated cheddar, chives, parsley, and thyme to the flour mixture. Mix evenly to distribute throughout.
04 - Create a well in the center of the dry ingredients. 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. Place on the prepared baking sheet.
06 - Cut a deep cross pattern on top of the loaf with a sharp knife. Brush lightly with additional melted butter if desired.
07 - Bake for 30–35 minutes until golden brown and the loaf produces a hollow sound when tapped on the bottom.
08 - Transfer to a wire rack to cool. Serve warm or at room temperature, accompanied by butter.
# Helpful Hints:
01 -
- No yeast or proofing means you are 45 minutes from hot bread, period
- The combination of sharp cheddar and fresh herbs turns humble ingredients into something that feels fancy enough for guests
02 -
- Overmixing is the enemy, stop as soon as the dough holds together or your bread will be tough
- The cross on top is not decorative, it helps the center cook through properly
03 -
- Cold buttermilk can sometimes cause butter to solidify, so let everything come to room temperature for 10 minutes first
- If the bottom browns too fast, slide a second baking sheet underneath to insulate