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

→ 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 - Whisk together flour, salt, baking soda, and black pepper in a large bowl until well blended.
03 - Stir in grated cheddar, chives, parsley, and thyme until evenly distributed throughout the flour mixture.
04 - Create a well in the center of the bowl. Pour in buttermilk and melted butter. Fold 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 pattern on top of the loaf using a sharp knife. Lightly brush 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, spread with butter.

# Expert Tips:

01 -
  • It comes together in under 15 minutes with zero waiting time for rising
  • The combination of sharp cheddar and fresh herbs transforms humble ingredients into something extraordinary
02 -
  • Overmixing is the enemy of tender soda bread, so stop stirring the moment the dough comes together
  • The cross on top is traditional but also functional, helping the center cook through before the crust burns
03 -
  • If your buttermilk has been sitting in the fridge for weeks, buy fresh, as aged buttermilk can lose its activating power
  • Let the loaf cool completely before wrapping, or trapped steam will make the crust soggy

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