Cheddar And Herb Soda Bread (Printable)

Savory quick bread with sharp cheddar and fresh herbs, ready in under an hour

# What You'll 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 (or 1 tsp dried thyme)

→ Wet Ingredients

09 - 1 ⅔ cups buttermilk
10 - 2 tbsp unsalted butter, melted (plus extra for brushing)

# How-To Steps:

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 thoroughly to evenly 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—do not overmix.
05 - Transfer dough onto a floured surface. Gently shape into a round loaf approximately 7 inches across and 2 inches high. Place on 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 a wire rack to cool. Serve warm or at room temperature with butter.

# Expert Advice:

01 -
  • No yeast means no waiting, no proofing, no anxiety about whether your bread will actually rise
  • The combination of sharp cheddar and fresh herbs turns something simple into bread that feels special enough for guests
  • You probably have everything in your kitchen right now, especially if you keep buttermilk on hand
02 -
  • Overmixing soda bread makes it tough and dense—stop as soon as the flour disappears
  • The hollow sound when tapped is your real doneness indicator more than color alone
  • Room temperature buttermilk blends better than cold straight from the fridge
03 -
  • Cut the cross deeper than you think you should—it helps the center bake through completely
  • Room temperature ingredients come together faster and more evenly than cold ones

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