Delicious Cheddar and Herb Soda Bread

Delicious Cheddar and Herb Soda Bread

This warm, savory loaf has roots in Irish baking where soda bread rose without yeast. People made it quickly with few ingredients. Today, this Cheddar and Herb Soda Bread keeps that simple charm but adds rich cheese and fresh herbs. The crust smells toasty and buttery while the inside smells of sharp cheddar and fresh green herbs. When you slice it, you will see a tight, crumbly texture that is soft and a little chewy. Each bite gives a mild salt, sharp cheese, and herb notes that feel comforting and bright.

This bread feels homey. You can eat it hot with butter and it melts on the surface. It also pairs well with soup or a salad. It cooks fast, so you get fresh bread in under an hour. The smell of baking cheese and herbs fills the kitchen and makes your mouth water. The cut cross on top gives a rustic look and a crisp top edge that contrasts with the soft inside. If you like simple breads that still feel special, this one will please a crowd.

If you want other simple bakes, try this linked deliciously moist gingerbread bundt cake for dessert ideas. The soda bread is easy to make and still looks impressive on the table.

Why make this recipe

• Fast: This bread uses baking soda, so no long rise time. You can have fresh bread in about 45 minutes.
• Simple ingredients: You likely have flour, cheese, and an egg at home. This recipe is pantry-friendly.
• Cost-effective: Basic staples make a hearty loaf without spending much. A block of cheddar and herbs go a long way.
• Beginner friendly: The steps are easy. You do not need kneading skills like with yeast bread. It is a great first bread for new bakers.
• Crowd-pleaser: Cheese and herbs add flavor that most people enjoy. It works for family meals, potlucks, and picnics.
• Versatile: Use different cheeses or herbs to change the taste. You can serve it with soups, stews, or as a snack.
• Reliable: Soda bread is forgiving. Small mistakes rarely ruin the loaf compared to yeast breads.

This version balances sharp cheddar with fresh herbs. The egg gives structure and better crumb than some plain soda breads. The recipe keeps a moist center while forming a crisp crust, which many versions miss.

How to make Delicious Cheddar and Herb Soda Bread

This bread relies on a simple chemical rise. Baking soda reacts with the acid in buttermilk to make carbon dioxide. Those gas bubbles lift the dough quickly. We mix dry and wet ingredients separately to avoid activating the baking soda early. Tossing the cheese into the flour helps spread it evenly so it does not sink. Gentle kneading gives the dough shape without making it tough. The deep cross on top helps steam escape and guides the loaf to bake evenly.

The goal of each main step:

• Mix dry well so the baking soda spreads and reacts evenly.
• Combine wet slowly so you add moisture without overworking the dough.
• Keep the dough slightly sticky; that gives a tender crumb.
• Cut a deep cross to help even baking and a rustic look.
• Bake until the crust is golden and the loaf sounds hollow, which shows it is cooked through.

Work fast but calmly. Fresh baking soda and cold, dry ingredients give the best rise. Let the loaf cool briefly so the steam settles and the crumb firms for clean slices.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup shredded cheddar cheese
• 2 tablespoons fresh herbs (such as chives, parsley, and thyme), chopped
• 3/4 cup buttermilk
• 1 large egg

Choose the best items by simple rules: use fresh, sharp cheddar for clear flavor; grate it from a block rather than buying pre-shredded for better melt and texture. Use fresh herbs; they add bright flavor and aroma. Check the baking soda date; old soda gives weak rise. Use full-fat buttermilk if possible for richer crumb; low-fat works but the loaf is dryer. For egg, use a fresh large egg at room temperature for better mixing.

Common substitutions:

• Dairy-free: use a vegan buttermilk (plant milk plus vinegar) and dairy-free shredded cheese. Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water, set 5 minutes).
• Gluten-free: use a gluten-free all-purpose flour blend that includes xanthan gum; measure carefully.
• Egg-free: use a commercial egg replacer or a flax egg as above; the texture will be slightly different but still good.

For a lighter whole-grain option, swap half the flour for whole wheat, but expect a denser crumb.

You may also enjoy this similar savory bread idea in our easy homemade garlic herb cheese bread recipe for more cheese-and-herb bread tips.

Directions

1. Preheat the oven to 375°F (190°C). Grease a baking sheet.

   • Visual cue: The oven should read 375°F before you put the loaf in. The sheet should look lightly shiny from oil or butter. Use parchment if you like a cleaner release.

2. In a large bowl, whisk together the flour, baking soda, and salt.

   • Visual cue: The flour mix should look uniform, with no lumps of soda. Whisking disperses the baking soda so the loaf rises evenly.

3. Stir in the cheese and chopped herbs.

   • Visual cue: The cheese and green flecks of herbs should spread through the flour. Tossing or stirring will coat the cheese with flour so it does not sink during baking.

4. In another bowl, combine the buttermilk and egg.

   • Visual cue: The mixture will look pale and slightly frothy. Beat lightly so the egg blends but avoid adding air.

5. Add the wet ingredients to the dry ingredients and mix until just combined.

   • Visual cue: Use a wooden spoon or spatula. The dough will look rough and shaggy, with streaks of flour just gone. Stop mixing when you no longer see dry pockets. Overmixing makes the bread tough.

6. Turn the dough onto a floured surface and gently knead it a few times until it comes together.

   • Visual cue: The dough will be sticky but hold a shape. Knead 6–8 turns with folded presses. If very sticky, dust a little flour, but do not dry it out.

7. Shape the dough into a round loaf and place it on the prepared baking sheet.

   • Visual cue: Form a firm round about 1.5–2 inches high. The top should be smooth enough to cut a cross and the bottom flat to sit on the sheet.

8. Cut a deep cross on the top of the loaf.

   • Visual cue: Use a sharp knife and press a cross at least 1/2 inch deep. The cut will open slightly as it bakes and form attractive crust edges.

9. Bake for 30–35 minutes until golden and hollow-sounding when tapped.

   • Visual cue: The top should be deep golden brown. Tap the bottom with a finger; you should hear a hollow, dry sound. If unsure, insert a skewer; it should come out clean or with a few moist crumbs, not raw dough.

10. Allow to cool slightly before slicing and serving.

• Visual cue: Let the loaf rest 10–15 minutes. The crumb firms while cooling. If you slice too hot, the crumb may be gummy.

Smell cues to watch: during baking you will smell toasted cheese and warm herbs. Those aromas mean the crust is forming and the flavors are concentrating.

How to serve Delicious Cheddar and Herb Soda Bread

• Classic buttered slice: Serve warm with salted butter and a sprinkle of fresh herbs. Plate a thick slice on a wooden board with butter and a knife.
• With soup or stew: Pair with tomato soup, potato leek soup, or beef stew. Tear pieces to dip. A bowl of soup and half a loaf makes a cozy meal.
• Open sandwich: Split and toast lightly, then add soft cheese, roasted vegetables, or smoked salmon. Garnish with microgreens for a restaurant look.
• Brunch spread: Serve with eggs, bacon, and a fruit salad. Arrange slices fanned on a platter with small bowls of jam and butter.

Drink pairings: a light ale or a crisp white wine with citrus notes works well. For non-alcohol, try iced tea or a tangy yogurt drink.

To plate like a pro, slice on a serrated knife, fan the slices on a small wooden board, add a small bowl of compound butter, and place a sprig of herbs for color.

How to store Delicious Cheddar and Herb Soda Bread

Short-term (room or fridge): Store cooled bread in a paper bag or wrapped in a clean kitchen towel for up to 2 days at room temperature to keep crust crisp. For longer freshness, wrap in plastic wrap and store in the fridge for up to 4 days. Note: refrigeration can dry the crumb, so use wrapped to retain moisture.

Long-term (freezer): Slice the cooled loaf and wrap individual slices in plastic wrap, then place in a freezer bag. Freeze up to 2 months. Label with the date.

Best way to reheat: To keep crust crisp, reheat slices in a 350°F (175°C) oven for 8–10 minutes from thawed, or 12–15 minutes from frozen. Wrap loosely in foil if you want a softer crust. For a quick method, toast slices in a toaster oven or pan-fry with a bit of butter until golden.

Avoid microwaving whole slices for long; microwaves make the bread rubbery. If you must microwave, heat short bursts (15–20 seconds) and then crisp in a hot pan for a better texture.

Tips to make Delicious Cheddar and Herb Soda Bread

• Measure flour by spooning into the cup and leveling; packed flour makes dough dry.
• Use fresh baking soda for the best rise. Test old soda by mixing a little with vinegar; it should fizz.
• Grate cheddar from a block for better melt and texture. Toss the grated cheese in a little flour before adding to the dough to prevent sinking.
• Do not overmix or overknead. Mix until just combined and knead only a few times. Overwork makes the bread dense.
• Cut the cross deep enough so the loaf bakes evenly and releases steam.
• Bake in the middle rack and rotate the sheet halfway for even color.
• Let the bread cool a short time before slicing so the crumb sets and slices clean.

Variation

• Make it Spicy: Add 1 chopped jalapeño and 1/2 teaspoon smoked paprika. Use pepper jack instead of cheddar.
• The Healthy Version: Replace half the flour with whole wheat and reduce cheese to 3/4 cup. Add 2 tablespoons ground flax for fiber.
• The Deluxe Version: Fold in 1/2 cup caramelized onions and 1/3 cup cooked bacon bits for a rich, savory loaf.
• Herb swap: Use rosemary and thyme, or dill and scallion for a different herb profile.
• Sweet-savory twist: Add 1/4 cup dried cranberries and swap half the cheddar for a milder cheese to make a brunch-friendly loaf.

FAQs

Q: Why did my soda bread not rise much?
A: Likely reasons are old baking soda, weak acid in buttermilk, or overmixing. Check the date on your baking soda. If buttermilk is thin, add a tablespoon more. Mix just until combined.

Q: Why is the crumb heavy or dense?
A: Overmixing or packing too much flour causes a dense crumb. Measure flour correctly and stop mixing when dry streaks disappear.

Q: Can I make this ahead and bake later?
A: Yes. Mix the dry ingredients and keep the cheese and herbs cold. Add the wet ingredients and shape only when ready to bake. For a short hold, refrigerate the shaped dough for up to 8 hours and bake straight from cold, adding a few extra minutes.

Q: Can I use milk instead of buttermilk?
A: You can make a quick buttermilk by adding 1 tablespoon vinegar or lemon juice to 3/4 cup milk and let sit 5–10 minutes. Regular milk without acid will not react with baking soda properly.

Q: How to fix a burnt top but raw center?
A: That can mean your oven is too hot or the loaf is too large. Lower oven temperature by 10–20°F and extend time. You can tent foil over the loaf halfway through baking to prevent over-browning.

Q: Can I make mini loaves or rolls?
A: Yes. Divide the dough into smaller rounds. Reduce baking time to 15–20 minutes for small rounds. Watch for golden color and hollow sound.

Q: Is this bread suitable for kids?
A: Yes. The flavors are mild and kids often like cheesy bread. Reduce salt slightly if you prefer.

Conclusion

This Cheddar and Herb Soda Bread is simple, fast, and full of warm, savory flavor. It works for weeknight dinners, packed lunches, and gatherings. If you want more savory soda bread ideas, see this classic Cheddar Herb Savory Irish Soda Bread for a similar take, or try this tasty cheesy Irish soda bread for another variation.

Delicious Cheddar and Herb Soda Bread

---

• Author: lamharmalmehdi25
• Total Time: 45 minutes
• Yield: 8 servings
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A warm, savory loaf that captures the charm of traditional Irish soda bread, enriched with sharp cheddar cheese and fresh herbs.

---

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup shredded cheddar cheese
• 2 tablespoons fresh herbs (such as chives, parsley, and thyme), chopped
• 3/4 cup buttermilk
• 1 large egg

---

Instructions

1. Preheat the oven to 375°F (190°C) and grease a baking sheet.
2. In a large bowl, whisk together the flour, baking soda, and salt until uniform.
3. Stir in the cheese and chopped herbs until mixed.
4. In another bowl, combine the buttermilk and egg until lightly frothy.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Turn the dough onto a floured surface and gently knead a few times until it comes together.
7. Shape the dough into a round loaf and place it on the prepared baking sheet.
8. Cut a deep cross on the top of the loaf, at least 1/2 inch deep.
9. Bake for 30–35 minutes until golden and hollow-sounding when tapped.
10. Allow to cool slightly before slicing and serving.

Notes

Use fresh, sharp cheddar for the best flavor. Let the loaf cool slightly before slicing for clean slices.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Bread
• Method: Baking
• Cuisine: Irish

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 1g
• Sodium: 400mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 37mg

Keywords: soda bread, quick bread, cheddar bread, herb bread, easy bread, baking