Description
This Cheddar and Herb Soda Bread is a quick and delicious homemade bread combining sharp cheddar cheese with fragrant fresh herbs like chives, thyme, rosemary, and sage. It’s a rustic, crusty loaf that requires no yeast or lengthy rising times, making it perfect for a speedy baking session. The bread pairs wonderfully with soups, stews, or enjoyed simply with butter.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour (plus extra as needed)
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
Herbs & Cheese
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 cup shredded cheddar cheese
Wet Ingredients
- 1 ¾ cups buttermilk
Instructions
- Preheat Oven and Mix Dry Ingredients: Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the 4 cups of all-purpose flour, baking soda, and salt. Stir these dry ingredients together thoroughly.
- Add Herbs, Cheese, and Buttermilk: To the flour mixture, add the chopped fresh chives, thyme, rosemary, and sage, along with the shredded cheddar cheese. Pour in the 1 ¾ cups of buttermilk and stir until the dough just comes together.
- Knead and Shape the Dough: Turn the dough onto a lightly floured surface. Knead very lightly just a couple of times until it forms a smooth ball—over-kneading will affect the rise. Shape the dough into a 7-inch diameter circle.
- Prepare for Baking: Lightly flour a baking sheet and transfer the shaped dough onto it. Dust the top lightly with flour. Using a sharp knife, score a deep cross about ½ inch deep into the top of the dough to allow it to expand while baking.
- Bake the Bread: Bake in the preheated oven for 15 minutes. Then, reduce the temperature to 375°F (190°C) and bake for an additional 30 to 35 minutes. The bread is done when it sounds hollow when tapped on the bottom.
- Cool the Bread: Remove the bread from the oven and wrap it in a clean tea towel. Let it cool completely; the trapped steam will soften the crust slightly for a tender exterior.
Notes
- Do not over-knead the dough as soda bread relies on the baking soda and acidic buttermilk for rise rather than yeast.
- Scoring the dough helps control expansion and gives the bread its traditional look.
- Wrapping in a tea towel while cooling helps produce a softer crust without losing the rustic texture.
- This bread is best eaten within a day or two but can be frozen and toasted later.
- Prep Time: 6 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Irish
