Cheddar and Herb Soda Bread Recipe | Easy No-Yeast Bread with Cheese & Fresh Herbs
This Cheddar and Herb Soda Bread is a quick, no-yeast loaf bursting with sharp cheddar cheese and fragrant herbs. With a golden crust and tender crumb, it’s the perfect savory companion to soups, stews, or breakfast spreads. Made with simple pantry ingredients and no kneading required, this rustic bread comes together in under an hour and delivers bold flavor in every slice. Serve warm with butter or use it to elevate your next sandwich or brunch board.
Equipment
- Mixing bowl
- Whisk or spoon
- Baking sheet
- Parchment paper or foil
- Oven
- Knife (for scoring)
Ingredients
Core:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup cold buttermilk
- 1 cup shredded sharp cheddar cheese
- 2 tbsp chopped fresh herbs (parsley, chives, thyme)
Optional Add-ins:
- 1/2 tsp garlic powder or onion powder
- Crumbled feta or Parmesan
- Chopped sun-dried tomatoes or olives
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking soda, and salt.
- Stir in shredded cheddar and chopped herbs.
- Add cold buttermilk and mix until a shaggy dough forms.
- Shape dough into a round loaf on a floured surface. Do not knead.
- Transfer to baking sheet and score a deep “X” on top.
- Bake for 35–40 minutes until golden and hollow-sounding when tapped.
- Cool slightly before slicing and serving.
Notes
- Use cold buttermilk for best texture.
- Don’t overmix — just combine until dough holds together.
- Let bread cool slightly before slicing to avoid crumbling.
- Wrap leftovers in foil and reheat at 300°F for 5–10 minutes.
- Freeze slices for up to 2 months; toast straight from freezer.