Cheddar and Herb Soda Bread is a delightful twist on traditional soda bread, packed with sharp cheddar cheese and fresh herbs that make each bite full of flavor. The crust is nicely golden and slightly crispy, while the inside stays soft and tender. It’s a simple bread that’s perfect for a quick build, using baking soda instead of yeast to rise.
I love making this bread when I want something warm and comforting but don’t have hours to wait for dough to rise. The cheese melts just enough to give little pockets of gooeyness, and the herbs add a fresh, earthy note that balances the richness. I often sneak a slice fresh from the oven because the smell alone is irresistible!
This bread is amazing served with a bowl of soup or alongside a salad for a casual lunch. I also enjoy splitting it open and melting a bit of butter inside while it’s still warm. It’s one of those recipes that’s sure to become a favorite because it’s both easy and delicious every single time.
Key Ingredients & Substitutions
Flour: All-purpose flour works great for a soft, light bread. If you want a denser texture, try whole wheat flour, but you might need a bit more liquid.
Baking soda: This is the leavening that helps the bread rise fast without yeast. Make sure it’s fresh for a good rise.
Cheddar cheese: Sharp cheddar adds nice tang and richness. You can swap it for aged gouda or Monterey Jack if you want a milder taste.
Fresh herbs: Chives and parsley bring a fresh, bright flavor. You can use dill, thyme, or rosemary if you prefer.
Buttermilk: The acidity reacts with baking soda to help the bread rise and add tenderness. If you don’t have buttermilk, mix 1 tbsp lemon juice or vinegar into milk and let it sit 5 minutes.
How Can I Make Soda Bread That’s Not Too Dry or Dense?
The key to great soda bread lies in mixing and baking. Here’s what I do:
- Mix gently but quickly. Over-mixing can make the bread tough. The dough should be soft but not sticky.
- Shape the dough just enough to hold together—don’t knead like yeast bread.
- Score a deep cross on top. This helps steam escape and the bread to bake evenly.
- Bake immediately after mixing to benefit from the soda and acid reaction, which fades over time.
- Once baked, cool on a wire rack to avoid soggy bottom crust.
Following these tips will give you a tender, flavorful bread with a crispy crust and soft inside every time.
Equipment You’ll Need
- Large mixing bowl – big enough to mix the dough without spilling; makes stirring easy.
- Wooden spoon – perfect for gently combining ingredients without overworking the dough.
- Baking sheet or tray – a flat surface helps the bread bake evenly and get a nice crust.
- Sharp knife – for scoring the dough so the bread bakes properly and looks great.
- Wire rack – to cool the bread and keep the crust crisp by letting air circulate underneath.
Flavor Variations & Add-Ins
- Swap cheddar for feta and add chopped spinach for a tangy, Mediterranean twist that’s fresh and flavorful.
- Add 1/4 cup chopped sun-dried tomatoes to introduce a sweet, chewy burst that pairs well with cheese and herbs.
- Use smoked cheese like smoked gouda or cheddar for a warm, cozy flavor—great for cooler days.
- Mix in 1 tsp caraway seeds or cumin for a warm, nutty spice note that gives the bread a subtle kick.
Cheddar and Herb Soda Bread
Ingredients You’ll Need:
- 4 cups (480g) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups (150g) shredded sharp cheddar cheese
- 3 tbsp fresh chives, chopped
- 2 tbsp fresh parsley, chopped
- 1 1/2 cups (360ml) buttermilk
How Much Time Will You Need?
This quick soda bread takes about 10 minutes to prepare and 25-30 minutes to bake. Add 20 minutes to cool before slicing. So, plan for about an hour from start to finish including resting time.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat the oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper to prevent the bread from sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, and salt. This helps distribute the leavening agent evenly.
3. Add Cheese and Herbs:
Stir in the shredded cheddar, chopped chives, and parsley until everything is well mixed throughout the flour mixture.
4. Combine with Buttermilk:
Make a well in the center of your dry ingredients and pour in the buttermilk. Mix gently with a wooden spoon or lightly with your hands until you form a soft dough. It should be soft but not sticky. If the dough feels too sticky, sprinkle a little more flour.
5. Shape the Loaf:
Turn the dough onto a flour-dusted surface and gently shape it into a round loaf about 7-8 inches across. Place it on your prepared baking sheet.
6. Score and Bake:
Use a sharp knife to make a deep cross on top of the loaf; this helps the bread cook evenly. Bake in the oven for 25-30 minutes until the crust is golden brown and the bottom sounds hollow when tapped.
7. Cool and Serve:
Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes. Then slice and enjoy warm or at room temperature. It pairs wonderfully with butter, soups, or your favorite spreads.
Can I Use Regular Milk Instead of Buttermilk?
Yes! If you don’t have buttermilk, mix 1 tablespoon of lemon juice or white vinegar into 1 1/2 cups of regular milk and let it sit for 5 minutes before using. This mimics the acidity needed for the soda bread to rise properly.
How Should I Store Leftover Soda Bread?
Wrap leftover bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. For longer storage, freeze slices in a freezer bag and toast or warm them when ready to eat.
Can I Add Other Herbs or Cheese?
Absolutely! Feel free to swap the parsley and chives for herbs like thyme, rosemary, or dill. You can also try different cheeses like feta, gouda, or smoked cheddar to mix up the flavors.
How Do I Know When the Bread Is Fully Baked?
The bread should be golden brown on top and sound hollow when you tap the bottom. If you’re unsure, use a skewer or toothpick inserted in the center — it should come out clean.
