Savory Herbed Cheddar Bread (Printable)
Rustic quick bread with sharp cheddar and fragrant herbs, ideal for savory meals or snacks.
# What goes in:
→ Dry Ingredients
01 - 3 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine sea salt
→ Cheese & Herbs
05 - 1 ½ cups sharp cheddar cheese, grated
06 - 2 tablespoons fresh chives, finely chopped
07 - 1 tablespoon fresh parsley, finely chopped
08 - 1 teaspoon dried thyme
→ Wet Ingredients
09 - 1 ½ cups cold buttermilk
10 - 4 tablespoons unsalted butter, melted and cooled
11 - 1 large egg, lightly beaten
# Directions:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper or lightly grease surface.
02 - In large mixing bowl, whisk together flour, sugar, baking soda, and salt until thoroughly combined.
03 - Stir grated cheddar, chives, parsley, and thyme into dry mixture until evenly distributed throughout flour.
04 - In separate bowl, whisk buttermilk, melted butter, and beaten egg until uniform consistency achieved.
05 - Pour wet ingredients into dry mixture. Mix with wooden spoon or hands just until shaggy dough forms; avoid overmixing to prevent tough texture.
06 - Turn dough onto lightly floured surface. Knead gently 4-5 times to bring together, then shape into round loaf approximately 7 inches in diameter.
07 - Transfer dough to prepared baking sheet. Cut deep X across top with sharp knife. Bake 35-40 minutes until crust develops deep golden color and skewer inserted in center emerges clean.
08 - Allow bread to rest on wire rack for minimum 20 minutes before slicing to ensure proper texture and prevent crumbling.
# Expert Advice:
01 -
- The crust gets impossibly golden while staying tender inside, like a bakery secret you accidentally discovered
- It comes together in under an hour, making it the perfect I forgot to make bread solution
02 -
- Overmixing is the enemy of tender soda bread, so stop as soon as that shaggy dough comes together
- The X on top isnt just decorative, it helps the bread bake properly in the center
03 -
- Cold buttermilk is nonnegotiable for achieving that tender texture we all want
- Letting the bread cool completely before storing prevents soggy slices