Cheddar and Herb Soda Bread is a delightful twist on classic soda bread, packed with sharp cheddar cheese and fresh herbs that bring a burst of flavor with every bite. This bread has a lovely golden crust and a soft, crumbly texture inside that’s perfect for soaking up soups or enjoying with a pat of butter. The combination of cheese and herbs makes it stand out while still being simple and comforting.
I love baking this bread when I want something quick but satisfying. Since it uses baking soda as a leavening agent, it comes together fast—no waiting for yeast to rise! Whenever I make it, my kitchen fills with the warm smell of baked cheese and herbs, which always puts me in a good mood. Plus, I like to experiment by adding different herbs like thyme or rosemary depending on what’s in my garden or fridge.
My favorite way to enjoy this bread is warm, sliced thick, and spread with a little butter or cream cheese. It’s perfect for a quiet afternoon snack or alongside a big bowl of stew for dinner. If you’re looking for a bread that’s both easy to make and full of comforting flavor, this Cheddar and Herb Soda Bread is a great choice you won’t regret making again and again.
Key Ingredients & Substitutions
Flour: All-purpose flour works well here, providing structure without being too heavy. If you want a slightly denser bread, try whole wheat flour, but use half whole wheat and half all-purpose for best results.
Baking Soda: This is the key leavening agent. Make sure it’s fresh for a good rise. You can’t really substitute this since it reacts with the buttermilk acids to make the bread light.
Buttermilk: Adds tang and activates the baking soda. If you don’t have it, mix 1 ½ tablespoons vinegar or lemon juice with regular milk and let it sit for 5 minutes.
Cheddar Cheese: Sharp cheddar adds bold flavor and melts nicely inside the bread. If you want, you can swap for other cheeses like aged gouda or fontina for a different taste.
Fresh Herbs: Parsley is classic here, but feel free to mix in chives, thyme, or even rosemary. Fresh herbs give bright, fresh notes that complement the cheese perfectly.
How Do You Get the Perfect Texture in Soda Bread?
The key to good soda bread texture lies in gentle mixing and baking temperature. Here’s how I handle it:
- Mix ingredients just until the dough comes together. Over-mixing makes bread tough.
- The dough should be slightly sticky but firm enough to shape. Add a little flour if it’s too wet.
- Shape into a round loaf and score deeply. This helps heat penetrate so the center cooks fully.
- Bake at a hot temperature (425°F/220°C) so the crust browns nicely while keeping the crumb soft.
- Tap the bottom of the loaf after baking—it should sound hollow, indicating it’s cooked through.
- Let it cool at least 15 minutes before slicing to avoid a gummy texture.
Equipment You’ll Need
- Large mixing bowl – perfect for combining your dry and wet ingredients without mess.
- Wooden spoon or spatula – makes mixing the dough easy without overworking it.
- Baking sheet or tray – a flat surface to bake your soda bread evenly.
- Sharp knife – to score the top of the dough, which helps it cook through and gives that classic look.
- Cooling rack – lets your bread cool properly so the crust stays crisp.
Flavor Variations & Add-Ins
- Swap cheddar for feta or goat cheese for a tangier, creamier twist that pairs well with herbs.
- Add chopped sun-dried tomatoes or roasted red peppers for a sweet, savory pop of flavor.
- Mix in cooked bacon bits for a smoky, salty addition that’s great for breakfast or snacks.
- Use rosemary and thyme instead of parsley and chives to bring earthier herb notes.
How to Make Cheddar and Herb Soda Bread
Ingredients You’ll Need:
For the Bread:
- 4 cups (500g) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ cups (360ml) buttermilk
- 1 ½ cups (150g) sharp cheddar cheese, grated
- ¼ cup fresh parsley, finely chopped
- 2 tbsp fresh chives, chopped (optional)
- 1 tsp fresh thyme leaves (optional)
For Finishing:
- 1 tbsp unsalted butter, melted (for brushing)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25-30 minutes to bake. Then, allow at least 15 minutes for the bread to cool before slicing. In total, you’ll spend roughly 45 minutes from start to finish—a quick and rewarding bake!
Step-by-Step Instructions:
1. Prepping Your Oven and Ingredients:
Start by heating your oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper to prevent sticking and make cleanup easier.
2. Mixing the Dry Ingredients and Adding Cheese and Herbs:
In a large bowl, whisk together the flour, baking soda, and salt. Then, stir in the grated sharp cheddar and chopped herbs (parsley, chives, and thyme if you’re using them) until everything is mixed evenly throughout.
3. Making the Dough:
Make a well in the center of your dry mixture and pour in the buttermilk. Using a wooden spoon or your hands, gently mix everything just until a soft dough forms. Don’t overwork it—the dough should be slightly sticky but hold together nicely.
4. Shaping and Scoring the Bread:
Turn the dough out onto a lightly floured surface. Shape it into a round loaf, flattening it slightly so it’s about 2 inches thick. Transfer your loaf onto the prepared baking sheet. Using a sharp knife, score a deep cross on top of the dough—this helps the bread cook evenly and gives it that classic look.
5. Baking and Finishing:
Brush the top of the loaf with the melted butter to encourage browning. Bake the bread in your preheated oven for 25-30 minutes, until it’s golden brown and sounds hollow when you tap the bottom. Remove it from the oven and let it cool on a rack for at least 15 minutes before slicing.
6. Serving to Enjoy:
Serve your Cheddar and Herb Soda Bread warm or at room temperature. It’s delicious on its own or served with butter, soups, or stews. Enjoy the wonderful pockets of melted cheddar and fresh herb flavor in every bite!
Can I Use Regular Milk Instead of Buttermilk?
Yes! If you don’t have buttermilk, mix 1 ½ tablespoons of lemon juice or white vinegar into 1 ½ cups of regular milk and let it sit for 5 minutes before using. This mimics the acidity of buttermilk needed to activate the baking soda.
How Should I Store Leftover Soda Bread?
Store leftover bread wrapped in foil or in an airtight container at room temperature for up to 2 days. To keep it longer, slice and freeze it in a resealable bag for up to 3 months. Thaw at room temperature or toast slices directly from frozen.
Can I Add Other Herbs or Ingredients?
Absolutely! Feel free to swap parsley for rosemary, thyme, or basil, and add extras like sun-dried tomatoes, cooked bacon bits, or different cheeses to customize the bread to your taste.
How Do I Know When the Bread Is Done Baking?
The crust should be golden brown, and the bread should sound hollow when tapped on the bottom. Baking for 25-30 minutes at 425°F usually does the trick, but you can check by gently tapping to ensure it’s fully cooked inside.