Cheddar And Herb Soda Bread (Printable)

Rustic buttermilk bread with sharp cheddar, chives, parsley, and thyme. Ready in 50 minutes.

# What goes in:

→ 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)

# Directions:

01 - Preheat 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 dry mixture. Mix to evenly distribute throughout the flour.
04 - Create a well in the center of the 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 to help it expand during baking.
07 - Brush the top lightly with extra melted butter for a golden crust, if desired.
08 - Bake for 30 to 35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
09 - Transfer to a wire rack to cool. Serve warm or at room temperature with butter.

# Expert Advice:

01 -
  • Ready from start to finish in under an hour with zero waiting time
  • The contrast of sharp cheddar against fresh herbs creates layers of flavor
  • Impossible to mess up even if youve never baked bread before
02 -
  • Overmixing is the enemy stir just until combined and walk away
  • The cross cut isnt decorative it helps the bread bake evenly in the center
  • If your loaf sounds dense when tapped give it another 5 minutes
03 -
  • Cold buttermilk creates a more tender texture
  • Letting the dough rest for 10 minutes before shaping makes it easier to handle

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