Cheddar and Herb Soda Bread Recipe

If you’re craving a hearty, comforting bread that combines the sharpness of cheddar with the fresh punch of herbs, then you’re in for a treat with this Cheddar and Herb Soda Bread Recipe. I absolutely love how this bread turns out crispy on the outside, tender on the inside, and packed with flavorful little pockets of cheesy, herby goodness. Stick around—I’ll walk you through every step so you nail this on your very first try!

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Ingredients You’ll Need

Every ingredient here plays a starring role. The all-purpose flour gives the bread structure, while the buttermilk reacts with baking soda to give your loaf that lovely rise. Fresh herbs add brightness, and cheddar cheese brings that irresistible gooey, sharp flavor.

• All-purpose flour: Using good-quality flour makes a huge difference; I love to have an extra handful nearby in case my dough feels too sticky.
• Baking soda: This is your key leavening agent—make sure it’s fresh and active for the best rise.
• Salt: Balances flavors perfectly; don’t skip this!
• Fresh chives: Adds a mild onion-y flavor that complements the cheese beautifully.
• Fresh thyme, rosemary, and sage: I prefer combining these three for a well-rounded herbal aroma, but feel free to tweak based on your taste.
• Shredded cheddar cheese: Sharp cheddar works fantastic here—avoid pre-shredded if possible for better melting.
• Buttermilk: The acidity here activates the baking soda and tenderizes the bread; if you don’t have buttermilk, you can mix milk with lemon juice as a substitute.

Variations

One of the things I adore about this Cheddar and Herb Soda Bread Recipe is how easy it is to put your personal spin on it. Whether you want to swap herbs, add different cheeses, or even make it vegan-friendly, there’s room to play.

• Cheese Swap: I’ve tried using smoked gouda instead of cheddar for a deeper flavor that my guests really loved.
• Herb Mix: Sometimes I throw in fresh parsley or tarragon if I have them on hand—it keeps things fresh and interesting.
• Gluten-Free: Using a gluten-free flour blend instead of all-purpose flour works well if you choose one designed for baking sodas breads.
• Added Seeds: For extra crunch, sprinkle in some sunflower or pumpkin seeds right into the dough or on top before baking.

How to Make Cheddar and Herb Soda Bread Recipe

Step 1: Mix Your Dry Ingredients and Herbs

Start by preheating your oven to 425°F. In a large bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Then, add your chopped fresh chives, thyme, rosemary, and sage along with the shredded cheddar cheese. I like to break up any clumps of cheese with my fingers so it spreads evenly throughout the dough.

Step 2: Add Buttermilk and Form the Dough

Pour in the buttermilk and stir everything together with a wooden spoon or your hand. You’ll find the dough a little sticky—not to worry! Turn it out onto a lightly floured surface and gently bring it together, kneading just a couple of times until it forms a smooth ball. Trust me, don’t over-knead here; overdoing it can make the bread dense rather than fluffy.

Step 3: Shape and Score the Dough

Shape your dough ball into a neat 7-inch circle. Transfer it carefully onto a lightly floured baking sheet. Sprinkle a bit more flour on top of the dough. Now, use a sharp knife to score a deep cross (about half an inch deep) on the top—this helps the bread bake evenly and makes for those classic soda bread slices we all love.

Step 4: Bake to Perfection

Pop your bread into the oven and bake at 425°F for 15 minutes. Then, reduce the heat to 375°F and keep baking for another 30 to 35 minutes. You’ll know it’s done when it sounds hollow if you gently tap the bottom—this little test saved me so many times when I first started baking soda bread. After baking, wrap the bread in a clean tea towel as it cools; the steam softens the crust just enough without losing that satisfying crunch.

How to Serve Cheddar and Herb Soda Bread Recipe

Garnishes

I love topping slices of this soda bread with a little softened butter and a sprinkle of flaky sea salt or some fresh cracked black pepper. Sometimes, I add a smear of cream cheese or a thick layer of tangy chutney—both are fabulous for contrasting the cheese and herbs.

Side Dishes

Pair this bread with warm bowls of soup—think creamy tomato or hearty vegetable stew. It’s also fantastic alongside roast chicken or a fresh green salad tossed with lemon vinaigrette. My family especially enjoys it dipped in garlic butter during dinner.

Creative Ways to Present

For special occasions, try slicing the bread thicker and serving it as a base for open-faced sandwiches with smoked salmon, crème fraîche, and dill. You can even make mini sliders with small slices, fried egg, and arugula for a fun twist at brunch.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soda bread wrapped tightly in a tea towel inside a bread box or a paper bag to help keep the crust crisp while the inside stays soft. It lasts well for 2 days at room temperature like this; after that, it starts to dry out.

Freezing

If you want to enjoy this bread over a longer period, slice it and place the pieces in a sealed freezer bag. I learned that freezing sliced bread makes reheating a breeze, and you don’t have to thaw an entire loaf at once.

Reheating

I pop slices in the toaster or warm the whole loaf in a 350°F oven wrapped in foil for about 10 minutes. This refreshes the crust nicely and warms the cheddar just right without drying it out.

FAQs

Final Thoughts

When I first tried this Cheddar and Herb Soda Bread Recipe, I was surprised by how simple ingredients and minimal effort could create something so delicious and satisfying. It’s become a staple in my kitchen—perfect for everything from cozy breakfasts to dinnertime sides. You’re going to love how approachable it is, and I can’t wait for you to make it your own. So, pull out your mixing bowl and get ready to impress your taste buds and everyone around your table!

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