Cheddar Herb Soda Bread (Printable Version)
Rustic loaf studded with sharp cheddar and fresh herbs. Bakes in 35 minutes with minimal prep.
# 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
# Directions:
01 - Preheat oven to 425°F. Line baking sheet with parchment paper or lightly flour surface.
02 - Whisk together flour, salt, baking soda, and black pepper in large bowl until evenly blended.
03 - Add grated cheddar, chives, parsley, and thyme to flour mixture. Mix thoroughly to distribute evenly.
04 - Create well in center of mixture. Pour in buttermilk and melted butter. Stir with fork or spatula until dough just comes together—avoid overmixing.
05 - Turn dough onto floured surface. Gently shape into round loaf approximately 7 inches across and 2 inches high. Transfer to prepared baking sheet.
06 - Cut deep cross on top of loaf using 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 bottom.
08 - Transfer to wire rack to cool. Serve warm or at room temperature with butter.
# Expert Tips:
01 -
- The dough comes together in minutes, no yeast or waiting required
- That moment when warm cheese melts into your fingers as you tear off the first piece
02 -
- Overmixing will make the bread tough so stop as soon as the dough comes together
- The cross cut is traditional but also helps the bread bake evenly in the center
03 -
- Grate the cheese from a block instead of buying pre shredded for better melting
- Make sure your buttermilk is cold for the best reaction with baking soda