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Cheddar and Herb Soda Bread Recipe

Cheddar and Herb Soda Bread Recipe
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★★★★★

4.7 from 27 reviews

This Cheddar and Herb Soda Bread is a flavorful twist on traditional soda bread, combining sharp cheddar cheese with fresh herbs like chives, thyme, rosemary, and sage. It’s a quick, no-yeast bread that’s rustic, moist, and packed with savory goodness, perfect for serving alongside soups, stews, or as a hearty snack.

Ingredients

Scale

Dry Ingredients

  • 4 cups all-purpose flour (plus extra as needed)
  • 1 ½ tsp baking soda
  • 1 tsp salt

Herbs & Cheese

  • 2 tbsp chopped fresh chives
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh sage
  • 1 cup shredded cheddar cheese

Wet Ingredients

  • 1 ¾ cups buttermilk

Instructions

  1. Prepare the Oven and Dry Ingredients: Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
  2. Add Herbs and Cheese: Stir in the chopped fresh chives, thyme, rosemary, sage, and shredded cheddar cheese into the dry mixture to distribute them evenly throughout the flour.
  3. Combine with Buttermilk: Pour in the buttermilk and mix until a sticky dough forms. Avoid over-mixing to keep the bread tender.
  4. Shape the Dough: Turn the dough out onto a lightly floured surface. Knead gently only a couple of times to form a smooth ball. Shape the dough into a 7-inch diameter circle, being careful not to overwork it.
  5. Prepare for Baking: Lightly flour a baking sheet and transfer the dough onto it. Dust the top of the dough with flour. Using a sharp knife, score a cross about ½ inch deep into the top of the dough; this helps it bake evenly.
  6. Bake the Bread: Place the baking sheet in the oven and bake at 425°F for 15 minutes. Then reduce the oven temperature to 375°F (190°C) and continue baking for another 30 to 35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  7. Cool and Serve: Remove the bread from the oven and wrap it in a clean tea towel to cool. The trapped steam softens the crust and prevents it from becoming too hard. Serve warm or at room temperature.

Notes

  • Do not over-knead the dough to ensure a light texture.
  • Fresh herbs can be substituted with dried herbs, but reduce the quantity by half to avoid overpowering the bread.
  • If buttermilk is not available, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 ¾ cups of milk and letting it sit for 5-10 minutes.
  • Use sharp cheddar cheese for the best flavor impact.
  • Cooling wrapped in a towel helps to soften the crust; if you prefer a crunchier crust, cool it uncovered.
  • Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Nutrition

Keywords: Cheddar soda bread, herb soda bread, Irish soda bread, quick bread, savory bread, homemade bread

Find it online: https://kitchenbyclara.com/cheddar-and-herb-soda-bread-recipe/