Cheddar and Herb Soda Bread (Printable)

Savory quick bread loaded with sharp cheddar and fresh herbs. Rustic, easy, and ready in under an hour.

# What You Need:

→ Dry Ingredients

01 - 3 ½ cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 teaspoon baking soda
04 - 1 teaspoon freshly ground black pepper

→ Cheese & Herbs

05 - 1 ½ cups sharp cheddar cheese, coarsely grated
06 - 3 tablespoons fresh chives, finely chopped
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

→ Wet Ingredients

09 - 1 ⅔ cups buttermilk
10 - 2 tablespoons unsalted butter, melted (plus extra for brushing)

# How-To:

01 - Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly flour it.
02 - In a large bowl, whisk together flour, salt, baking soda, and black pepper until well combined.
03 - Add the grated cheddar, chives, parsley, and thyme to the flour mixture. Mix to evenly distribute throughout.
04 - Make a well in the center of the dry mixture. Pour in the buttermilk and melted butter. Stir with a fork or spatula until the dough just comes together—do not overmix.
05 - Turn the dough onto a floured surface. Shape gently into a round loaf about 7 inches across and 2 inches high. Place on the prepared baking sheet.
06 - Use a sharp knife to cut a deep cross on top of the loaf.
07 - Brush the top lightly with extra melted butter, if desired.
08 - Bake for 30–35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
09 - Cool on a wire rack. Serve warm or at room temperature with butter.

# Expert Advice:

01 -
  • The crust gets incredibly golden while staying tender inside, exactly the texture you want from a quick bread
  • You can have warm, homemade bread on the table in under an hour without any yeast or waiting time
02 -
  • Overmixing develops gluten and makes the bread tough; stop stirring as soon as the dough holds together
  • The cross cut is not just traditional; it helps the heat penetrate to the center for even baking
03 -
  • Grate your cheese from a block instead of buying pre-shredded; the anti-caking coating prevents proper melting
  • If you do not have buttermilk, measure 1 ½ cups of regular milk and add 1 tablespoon of white vinegar; let it sit for 5 minutes

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