Cheddar and Herb Soda Bread Recipe

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Cozy Cheddar and Herb Soda Bread Recipe, Made Simple

There’s something truly heartwarming about homemade soda bread – especially when it’s bursting with the sharp, nutty punch of cheddar and the fragrant whisper of fresh herbs. I love how this Cheddar and Herb Soda Bread Recipe fills the kitchen with a warm, toasty aroma that instantly feels like comfort wrapped in dough. If you’re like me, you’ll find it’s a lovely way to slow down and enjoy the simple joy of bread baking without fussing over yeast or hours of rising time. Whether it’s for a casual lunch or alongside your favorite soup, this bread has a golden crust and a tender crumb that’s full of flavor and texture. This recipe is straightforward but yields a loaf that feels and tastes like a treat you’d be proud to share. Let me take you through everything you need to make your own batch, plus a few handy tips that I’ve learned through years of bread-baking weekends.

Ingredient Lowdown

• All-purpose flour (4 cups): The base that gives structure. Use unbleached for best results, and keep a little extra nearby in case your dough feels sticky.
• Baking soda (1½ tsp): Our natural leavening agent, which reacts with buttermilk to give the bread its light rise.
• Salt (1 tsp): Essential for balancing flavors and enhancing the cheese’s sharpness.
• Fresh chives (2 tbsp): Bright and mild onion flavor that complements the cheddar beautifully.
• Fresh thyme, rosemary & sage (1 tbsp each): Aromatic herbs that provide an earthy, fragrant backdrop—feel free to adjust based on what you love or have on hand.
• Shredded cheddar cheese (1 cup): Sharp and melty, it adds rich, savory pockets throughout the bread.
• Buttermilk (1¾ cups): The acid in buttermilk works perfectly with baking soda to give a tender crumb and that signature tangy flavor.

Set Up for Success

Before diving in, gather your ingredients and chop the herbs finely to release their aroma. Preheat your oven to a toasty 425°F — this initial heat jump-starts the crust formation and gives a beautiful golden color. Line or lightly flour a baking sheet so your dough won’t stick and can bake evenly. Keeping everything set ahead will make the whole process smooth and relaxing.

Step-by-Step: Cheddar and Herb Soda Bread Recipe

1. Mix dry ingredients: In a large bowl, stir together the flour, baking soda, and salt until evenly combined. You’ll notice the flour looks light and a bit powdery—this is your base.
2. Add herbs and cheese: Toss in the chopped fresh chives, thyme, rosemary, sage, and shredded cheddar. I love how the sharp orange flecks of cheddar peek through the green herbs—it hints at the flavor to come.
3. Pour in buttermilk: Slowly add the buttermilk and stir with a wooden spoon or spatula until just combined. The dough will be sticky but should hold together. Don’t overmix—it’s tempting to keep stirring, but your bread will be better if you stop when the flour just disappears.
4. Knead lightly and shape: Turn the dough out onto a lightly floured surface. Gently bring it together and knead just a couple of times to form a smooth ball. This tender handling keeps the bread tender rather than tough.
5. Pat into a circle and score: Flatten the dough into a roughly 7-inch round. Transfer it to the prepared baking sheet. Dust the top lightly with flour and use a sharp knife to score a deep cross (about 1/2 inch). This helps the bread bake evenly and gives its classic look.
6. Bake hot then lower: Pop the bread into the oven at 425°F for 15 minutes. This proves essential for a toasty, golden crust. After that, reduce the temperature to 375°F and bake for another 30–35 minutes. The bread will sound hollow when you tap the bottom—that’s your signal it’s ready.

Flavor Twists for Cheddar and Herb Soda Bread Recipe

• Swap cheddar for sharp white cheddar or smoked cheese for an extra layer of flavor.
• Add a handful of chopped sun-dried tomatoes or olives to deepen savory notes.
• Mix in cracked black pepper or a pinch of cayenne for a subtle spicy kick.
• Try swapping rosemary for tarragon or basil in spring/summer for a fresh twist.
• For a sweeter note, add some caramelized onions alongside the herbs.
• Top the loaf before baking with seeds (pumpkin, sunflower) for a crunchy crust.

Storage & Make-Ahead Tips

• Store cooled bread: Keep at room temperature in an airtight container or wrapped in foil for up to 2 days.
• Freeze slices: Wrap individual slices tightly and freeze for up to 3 months. Toast or warm in the oven straight from frozen.
• Reheat gently: To revive crust crispness, warm the bread in a 350°F oven for 5–7 minutes wrapped loosely in foil.
• Prep ahead: Mix dry ingredients and shred cheese/herbs the day before for quicker assembly later.

Cheddar and Herb Soda Bread Recipe FAQs

• Can I use regular milk instead of buttermilk? You can substitute milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, which activates the baking soda.
• Why does my soda bread sometimes turn out dense? Overkneading or not scoring deeply enough can cause dense bread. Be gentle and follow the scoring tip for best rise.
• How fresh should the herbs be? Fresh herbs pack more flavor and fragrance—dried herbs can work but use about one-third the amount and expect a milder taste.
• Can I make this recipe gluten-free? Soda bread is challenging gluten-free because gluten helps with structure, but you can experiment with gluten-free flour blends designed for bread and a binding agent.
• What’s the best way to serve this bread? I love it slightly warm with butter, alongside hearty soups, or even toasted with jam or savory spreads.

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