Cheddar and Herb Soda Bread

Imagine slicing into a warm loaf of Cheddar and Herb Soda Bread with its golden crust giving way to reveal a tender, aromatic interior studded with pockets of melted cheese and fragrant herbs. This rustic Irish-inspired bread requires no yeast or proofing time, making it one of the quickest homemade breads you can bake. The savory combination of sharp cheddar and fresh herbs transforms this traditional soda bread into something truly special. You’ll learn how to create this hearty, flavorful loaf that pairs perfectly with soups, stews, or simply enjoyed with a generous smear of butter.

Why You’ll Love This Recipe

This Cheddar and Herb Soda Bread recipe stands out for so many delicious reasons. First, it’s incredibly accessible for bakers of all skill levels – with no complicated techniques, kneading, or rising time required. The magic happens when the buttermilk reacts with baking soda, creating a perfectly risen loaf without the need for yeast.

The textural contrasts make this bread truly special – a satisfyingly crunchy exterior gives way to a soft, tender crumb that’s studded with pockets of melted cheddar. Each bite delivers an aromatic blend of fresh herbs that perfumes your kitchen as it bakes.

What makes this herb soda bread particularly appealing is its versatility. It’s substantial enough to serve alongside hearty soups and stews, yet refined enough to grace your dinner table at gatherings. The combination of sharp cheddar and the herbaceous notes from fresh thyme, rosemary, sage, and chives creates a flavor profile that’s both comforting and sophisticated.

Ingredients List for the Cheddar and Herb Soda Bread

This bread uses a carefully selected blend of pantry staples, sharp cheese, and fresh herbs to create a loaf with exceptional flavor and texture. The buttermilk is crucial as it reacts with the baking soda to help the bread rise while adding tanginess.

• 4 cups all-purpose flour (plus extra as needed)
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 tbsp chopped fresh chives
• 1 tbsp each chopped fresh thyme, rosemary, and sage
• 1 cup shredded cheddar cheese
• 1 ¾ cups buttermilk

Pro Tips

To ensure your Cheddar and Herb Soda Bread turns out perfectly every time, keep these critical techniques in mind:

First, handle the dough with a light touch. Unlike yeasted breads that benefit from vigorous kneading, soda bread develops tough texture when overworked. Mix just until the ingredients are combined, and when shaping, use gentle motions to preserve the bread’s tender crumb structure.

Second, don’t skip the cross-cut on top of the loaf. Beyond being traditional, this deep score serves an important purpose – it helps the heat penetrate the center of the bread, ensuring even baking throughout. Make sure your cuts are about ½-inch deep for best results.

Lastly, pay attention to your flour measurements. Weather and humidity can affect flour’s moisture content, so start with slightly less flour than called for and add more only if the dough is too sticky to handle. The ideal dough should be soft but manageable, not dry and crumbly.

Instructions

Step 1: Preheat the oven to 425°F. In a mixing bowl, combine the flour, baking soda, and salt. Stir together. Add the chopped fresh herbs along with the shredded cheese. Add the buttermilk and stir until combined.

Step 2: Turn the dough out onto a lightly floured counter. Bring the dough together and knead lightly just a couple of times to make a smooth ball. Do not over knead the dough or it may not rise properly. Shape into a ball and pat out into a 7-inch circle.

Step 3: Lightly flour a baking sheet. Transfer the dough to the baking sheet and dust the top with more flour. Use a sharp knife to score a cross into the top of the dough, cutting about 1/2 inch deep.

Step 4: Bake the bread for 15 minutes and then reduce the heat to 375°. Continue baking for another 30 to 35 minutes until fully baked. The bread will sound hollow when knocked on the bottom.

Step 5: After baking, wrap the soda bread in a tea towel to cool. The steam will help to soften the outside crust of the bread. Enjoy!

Variations

The versatility of Cheddar and Herb Soda Bread makes it perfect for adaptations to suit different tastes or dietary needs:

For a Mediterranean twist, substitute the cheddar with crumbled feta cheese and add 1/2 cup of chopped sun-dried tomatoes and 1/4 cup of pitted Kalamata olives. Keep the rosemary but swap other herbs for 2 tablespoons of fresh oregano for an aromatic loaf perfect with Greek and Italian dishes.

To make this recipe dairy-free, replace the buttermilk with a plant-based alternative (1 3/4 cups of almond or soy milk mixed with 1 1/2 tablespoons of lemon juice or vinegar) and substitute the cheddar with your favorite dairy-free cheese shreds or simply omit it for a classic herb soda bread.

For those who enjoy a bit of heat, add 1-2 tablespoons of chopped jalapeños or 1 teaspoon of red pepper flakes along with the herbs and cheese for a spicy herb bread that pairs wonderfully with chili or hearty stews.

Storage and Serving Suggestions

Cheddar and Herb Soda Bread is best enjoyed fresh on the day it’s baked, but it can be stored in an airtight container at room temperature for up to 2 days. For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 1 month. Thaw slices at room temperature or toast them directly from frozen.

This savory bread makes an excellent accompaniment to soups and stews, particularly tomato soup or beef stew where the herbs and cheese complement the rich flavors. For a simple yet satisfying appetizer, serve warm slices with good quality salted butter or herb-infused olive oil for dipping.

For a more substantial meal, use thick slices of this cheese and herb bread to create gourmet sandwiches filled with roasted vegetables, cured meats, or additional cheese. The robust flavor of the bread stands up beautifully to bold fillings while adding its own distinctive character to any sandwich combination.

FAQs

Can I use dried herbs instead of fresh ones?
Yes, dried herbs can be substituted in this cheddar herb bread recipe, but reduce the quantities to 1 teaspoon each of dried thyme, rosemary, and sage, and 2 teaspoons of dried chives. Fresh herbs provide brighter flavor, but dried herbs work well in a pinch.

What if I don’t have buttermilk on hand?
Make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5-10 minutes until slightly curdled. The acidity is necessary to activate the baking soda.

Why did my bread turn out dense?
Dense soda bread usually results from overworking the dough or using old baking soda. Ensure your baking soda is fresh and handle the dough minimally – just enough to bring it together.

Can I make this bread with whole wheat flour?
Yes, you can substitute up to half the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber. Using all whole wheat may result in a denser loaf.

How do I know when the bread is fully baked?
Beyond the hollow sound when tapping the bottom, the bread should be golden brown, and an instant-read thermometer inserted in the center should read 190-200°F.

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