Cheddar and herb soda bread is a warm, rustic loaf that’s rich, cheesy, and bursting with savory flavor. Unlike traditional yeasted bread, this one comes together quickly with no rise time—just mix, shape, and bake. I love making this when I want homemade bread without the fuss, especially to serve alongside soup, stew, or as a savory snack on its own.
Why You’ll Love This Recipe
I love this recipe because it gives me all the comforting flavor of fresh-baked bread with a fraction of the effort. The sharp cheddar melts into the crumb, and the herbs add just the right aromatic touch. It’s crusty on the outside, tender on the inside, and always a hit whether I’m serving it warm with butter or toasted the next day.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking soda
- Salt
- Garlic powder (optional, for extra depth)
- Fresh or dried herbs (like thyme, rosemary, or chives)
- Sharp cheddar cheese (shredded)
- Buttermilk
- Optional: melted butter for brushing the top
Directions
- I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease a cast iron skillet.
- In a large bowl, I whisk together the flour, baking soda, salt, and garlic powder.
- I stir in the herbs and shredded cheddar until evenly distributed.
- I pour in the buttermilk and stir just until a shaggy dough forms—I’m careful not to overmix.
- I turn the dough onto a lightly floured surface and shape it into a round loaf.
- I transfer it to the baking sheet or skillet and score a deep “X” into the top with a sharp knife.
- I bake for 35–40 minutes, until the crust is golden and a toothpick inserted into the center comes out clean.
- I let it cool slightly before slicing and serving warm.
Servings and Timing
This loaf makes about 8 slices. It takes around 10 minutes to prep and 35–40 minutes to bake, so I’ve got homemade bread on the table in under an hour.
Variations
- I use a mix of herbs like thyme and parsley, or swap in green onions for a sharper bite.
- I’ve tried it with gruyère or smoked gouda for a delicious twist.
- A sprinkle of extra cheese on top before baking gives a nice golden crust.
- I add chopped jalapeños for a spicy version that pairs great with chili.
Storage/Reheating
I store leftovers wrapped in foil or in an airtight container at room temperature for up to 2 days. To reheat, I slice and toast it or warm it in the oven. It also freezes well—just cool completely, slice, and freeze in a bag. I reheat slices straight from frozen in the toaster or oven.
FAQs
Can I make this without buttermilk?
Yes! I make a buttermilk substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk, letting it sit for 5 minutes.
Do I need a mixer?
Nope. I mix this all by hand—it comes together quickly with just a spoon and a bowl.
Can I use whole wheat flour?
Yes, I’ve used half whole wheat and half all-purpose for a slightly denser, nuttier version.
How do I know when it’s done?
I tap the bottom of the loaf and listen for a hollow sound, or check with a toothpick in the center—it should come out clean.
Can I bake this in a loaf pan?
You can, but I prefer a free-form round shape so the crust bakes up evenly all around.
Conclusion
Cheddar and herb soda bread is one of those easy, satisfying recipes that I keep in my back pocket for busy days. It’s quick, comforting, and pairs perfectly with soups, salads, or even a fried egg in the morning. Once I made this loaf the first time, it became a regular part of my baking routine.
Cheddar and Herb Soda Bread
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Total Time: 50 minutes
- Yield: 8 slices
- Category: Bread, Side
- Method: Baked
- Cuisine: American, Irish-inspired
- Diet: Vegetarian
Description
Cheddar and herb soda bread is a quick, no-yeast savory bread that's crusty on the outside, tender on the inside, and bursting with cheesy, herby flavor. It’s the perfect companion to soups, stews, or a slather of butter—ready in under an hour with no rise time required.
Ingredients
- 3 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp garlic powder (optional)
- 2 tbsp fresh herbs or 2 teaspoon dried (thyme, rosemary, or chives)
- 1 ½ cups sharp cheddar cheese, shredded
- 1 ½ cups buttermilk
- Optional: 1 tablespoon melted butter for brushing the top
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or grease a cast iron skillet.
- In a large bowl, whisk together flour, baking soda, salt, and garlic powder.
- Stir in herbs and shredded cheddar until evenly mixed.
- Pour in buttermilk and stir until a shaggy dough forms.
- Turn dough out onto a floured surface and gently shape into a round loaf—do not overmix.
- Transfer to the prepared baking sheet or skillet and score an “X” into the top.
- Bake for 35–40 minutes, until golden brown and a toothpick inserted comes out clean.
- Let cool slightly before slicing and serving.
Notes
- Substitute buttermilk with 1 tablespoon lemon juice or vinegar mixed into 1 ½ cups milk.
- Try other cheeses like gruyère or gouda for variety.
- For extra color and texture, sprinkle a bit more cheese on top before baking.
- Add chopped jalapeños for a spicy variation.
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