Cheddar And Herb Soda Bread (Printable)

Rustic bread studded with sharp cheddar and aromatic herbs, baked to golden perfection in 35 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 (or 1 teaspoon dried thyme)

→ Wet Ingredients

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

# 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 to evenly distribute throughout.
04 - Create a well in the center of the 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 on top of the loaf using a sharp knife. Lightly brush top with extra melted butter if desired.
07 - Bake for 30 to 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 Tips:

01 -
  • The tang of sharp cheddar against fresh herbs creates something addictive that you will want to slice into while still warm from the oven
  • This bread comes together in under 15 minutes and bakes into the most comforting companion to soups, salads, or just eaten plain with a generous slathering of butter
02 -
  • Overmixing the dough will make your bread tough, so stop as soon as it comes together
  • The cross on top is not just decorative it helps the heat penetrate the center of the loaf
  • This bread is best eaten the same day but can be wrapped tightly and enjoyed for up to 2 days
03 -
  • Grate your cheese from a block instead of buying pre shredded cheese which contains anti caking agents that prevent proper melting
  • If you do not have buttermilk, mix regular milk with a tablespoon of lemon juice and let it sit for 5 minutes

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