I love this soda bread because it’s quick, easy, and delivers bakery-level flavor without needing any yeast or proofing time. The sharp cheddar melts into little pockets of goodness, while the herbs add a fragrant, savory touch that pairs perfectly with the tang of buttermilk. It’s one of my favorite ways to bring fresh bread to the table in under an hour, especially on cool evenings when I want something warm and homemade.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 4 cups all-purpose flour, plus extra as needed 1 ½ tsp baking soda 1 tsp salt 2 tbsp chopped fresh chives 1 tbsp each chopped fresh thyme, rosemary, and sage 1 cup shredded cheddar cheese 1 ¾ cups buttermilk
Directions
Preheat the oven to 425°F (220°C).
In a large mixing bowl, combine the flour, baking soda, and salt. Stir together to mix evenly.
Add the chopped herbs and shredded cheddar cheese, stirring until well distributed.
Pour in the buttermilk and stir until just combined. The dough will be slightly sticky, but that’s perfect for soda bread.
Turn the dough out onto a lightly floured counter. Bring it together gently and knead just a few times to form a smooth ball—over-kneading can make the bread tough.
Shape the dough into a round and pat it out into a 7-inch circle.
Lightly flour a baking sheet, transfer the dough onto it, and dust the top with a little more flour.
Using a sharp knife, score a cross into the top of the dough, cutting about ½ inch deep.
Bake for 15 minutes at 425°F, then reduce the oven temperature to 375°F (190°C) and bake for another 30–35 minutes, or until the loaf sounds hollow when tapped on the bottom.
Once baked, wrap the bread in a clean tea towel to cool. This helps soften the crust slightly while keeping the inside tender and moist.
Servings and Timing
Servings: 1 loaf (about 8–10 slices) Prep Time: 15 minutes Cook Time: 45–50 minutes Total Time: About 1 hour
Variations
I sometimes swap cheddar for a sharp aged cheese like Gruyère or white cheddar for a deeper flavor.
For a touch of spice, I add a pinch of smoked paprika or cracked black pepper to the dough.
If I want a rustic twist, I replace one cup of all-purpose flour with whole wheat flour.
I also enjoy adding a handful of chopped scallions or caramelized onions for an extra savory boost.
For a lighter texture, I’ve occasionally mixed in a tablespoon of melted butter into the dough before shaping.
Storage/Reheating
I store the cooled soda bread wrapped in a clean towel or in an airtight container at room temperature for up to 2 days. To refresh it, I warm slices in a 350°F (175°C) oven for about 5–7 minutes or toast them lightly before serving. If I want to store it longer, I wrap it tightly and freeze it for up to 2 months—just thaw at room temperature and reheat briefly to bring back that fresh-baked taste.
FAQs
Why is my soda bread dense?
It may have been over-kneaded. I keep the mixing gentle—just enough to bring the dough together—so the bread stays light and crumbly.
Can I use dried herbs instead of fresh ones?
Yes, I can substitute about one-third the amount of dried herbs since their flavor is more concentrated.
What if I don’t have buttermilk?
I mix 1 ¾ cups of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5–10 minutes to create a homemade buttermilk substitute.
Why do I score the top of the dough?
Scoring helps the bread bake evenly and allows steam to escape, preventing the crust from cracking randomly.
How do I know when the bread is done?
I tap the bottom of the loaf—if it sounds hollow, it’s baked through. The crust should also be golden brown.
Can I add other cheeses?
Definitely. I’ve made versions with Parmesan, Gouda, or even blue cheese for more intense flavor.
Can I make this bread ahead of time?
Yes. I often bake it a day ahead and reheat it in the oven before serving—it tastes just as good.
What should I serve this bread with?
I love it with soups, stews, or chili, but it’s also amazing with butter or alongside scrambled eggs for breakfast.
Can I make this bread gluten-free?
Yes, I can use a 1:1 gluten-free baking blend, though the texture may be slightly different—still delicious and hearty.
Why do I wrap it in a towel after baking?
Wrapping traps gentle steam, softening the crust slightly while keeping the inside moist. It also helps the flavor develop as it cools.
Conclusion
This cheddar and herb soda bread is the perfect mix of rustic and cozy. I love how it comes together in minutes, fills the kitchen with a warm, herby aroma, and tastes like something baked straight from a countryside kitchen. It’s my go-to quick bread when I want something hearty to serve with dinner or enjoy fresh from the oven with butter melting on top.
A quick, rustic soda bread loaded with sharp cheddar and fresh herbs, baked to golden perfection without yeast — perfect for serving warm with butter, soups, or stews.
Ingredients
4 cups all-purpose flour, plus extra as needed
1 ½ tsp baking soda
1 tsp salt
2 tbsp chopped fresh chives
1 tbsp each chopped fresh thyme, rosemary, and sage
1 cup shredded cheddar cheese
1 ¾ cups buttermilk
Instructions
Preheat oven to 425°F (220°C).
In a large mixing bowl, whisk together the flour, baking soda, and salt.
Add the chopped herbs and shredded cheddar, stirring to distribute evenly.
Pour in the buttermilk and stir until just combined; the dough will be slightly sticky.
Turn the dough onto a lightly floured surface and knead gently a few times to form a smooth ball.
Shape the dough into a round and pat into a 7-inch circle.
Transfer to a lightly floured baking sheet and dust the top with flour.
Score a cross about ½ inch deep into the top of the dough.
Bake for 15 minutes at 425°F, then reduce the temperature to 375°F (190°C) and bake for another 30–35 minutes, until the loaf sounds hollow when tapped on the bottom.
Remove from the oven and wrap in a clean tea towel to cool, allowing the crust to soften slightly.
Notes
Use Gruyère or aged white cheddar for a deeper flavor.
Add smoked paprika or cracked black pepper for a touch of spice.
Substitute one cup of flour with whole wheat flour for a rustic variation.
Incorporate chopped scallions or caramelized onions for an extra savory note.
For a lighter texture, mix in a tablespoon of melted butter before shaping.
Wrap the baked loaf in a towel to keep the crust soft and the inside tender.
