Cheddar And Herb Soda Bread (Printable)

Golden crusty loaf with sharp cheddar and fresh herbs. Bakes in 35 minutes, perfect with butter or soup.

# 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:

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 - Use a sharp knife to cut a deep cross on top of the loaf. Brush lightly with additional 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, accompanied with butter.

# Expert Tips:

01 -
  • Ready from start to finish in under an hour, perfect for last minute bread cravings
  • The combination of sharp cheddar and fresh herbs creates an incredibly savory crust and crumb
  • Foolproof enough for beginners but impressive enough to serve at dinner parties
02 -
  • Overworking the dough makes it tough, so stir just until combined and handle gently when shaping
  • The cross cut must be deep, about halfway through the loaf, to allow proper expansion during baking
  • Buttermilk cannot be substituted with regular milk without adjusting the leavening, as the acidity is essential
03 -
  • Grate your own cheese instead of buying pre shredded, which contains anti caking agents that can affect texture
  • If you do not have buttermilk, mix regular milk with 1 tablespoon of lemon juice and let it sit for 5 minutes

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