Description

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

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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.

Prep Time: 15 minutes
Cook Time: 45–50 minutes
Category: Bread
Method: Baking
Cuisine: Irish

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 2g
Sodium: 420mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 7g
Cholesterol: 20mg