Description
This Cheddar and Herb Soda Bread is a deliciously savory quick bread infused with fresh chives, thyme, rosemary, and sage, combined with sharp cheddar cheese. It’s an easy, no-yeast bread recipe that produces a tender, crusty loaf perfect for any meal or snack, baked to perfection in under an hour.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour, plus extra as needed
- 1 ½ tsp baking soda
- 1 tsp salt
Herbs and Cheese
- 2 tbsp chopped fresh chives
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh sage
- 1 cup shredded cheddar cheese
Wet Ingredients
- 1 ¾ cups buttermilk
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for the soda bread to rise and bake properly.
- Mix Dry Ingredients and Herbs: In a large mixing bowl, combine the all-purpose flour, baking soda, and salt. Stir to evenly distribute the leavening and seasoning. Add the chopped fresh chives, thyme, rosemary, sage, and shredded cheddar cheese. Gently mix these into the flour mixture.
- Add Buttermilk and Form Dough: Pour in the buttermilk and stir until the dough just comes together. Turn the dough onto a lightly floured surface and gently knead it a couple of times until smooth, being careful not to overwork it to keep the bread tender.
- Shape the Dough: Shape the dough into a ball and then pat it out into a 7-inch (18 cm) diameter circle to help it bake evenly.
- Prepare for Baking: Lightly flour a baking sheet and transfer the shaped dough onto it. Dust the top lightly with flour. Use a sharp knife to score a deep cross (about ½ inch deep) into the top of the dough to allow for expansion during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 15 minutes at 425°F (220°C). Then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 30 to 35 minutes until the bread is fully cooked and sounds hollow when tapped on the bottom.
- Cool and Serve: Remove the bread from the oven and wrap it in a clean tea towel as it cools to trap steam and soften the crust slightly. Slice and enjoy warm or at room temperature.
Notes
- Use fresh herbs for the best flavor, but dried can be substituted at 1/3 the quantity.
- Do not over-knead the dough to avoid a tough bread.
- Make sure to score the top deeply to allow proper expansion during baking.
- Serve warm with butter or as a side to soups and stews.
- Store leftover bread in an airtight container at room temperature for up to 2 days or freeze for longer storage.
