Cheddar and Herb Soda Bread Recipe | Easy Savory Quick Bread
Bake this cheddar and herb soda bread in under an hour. A golden crust, cheesy flavor, and fresh herbs make this easy quick bread the perfect side for soups, stews, or holiday dinners.
Equipment
- Large mixing bowl
- Whisk & spatula
- Box grater (for cheddar)
- Measuring cups & spoons (or kitchen scale)
- Baking sheet lined with parchment
- Sharp knife (for scoring the “X”)
- Cooling rack
Ingredients
- 4 cups all-purpose flour (or 3 cups AP + 1 cup whole wheat)
- 1 tsp baking soda
- 1 tsp salt
- ¼ cup cold butter, cubed
- 1½ cups buttermilk (or milk + 1 tbsp vinegar/lemon juice)
- 1½ cups sharp cheddar cheese, coarsely grated
- 3 tbsp fresh herbs (chives, parsley, thyme, or rosemary), chopped
- Optional: 1 tsp sugar, ½ tsp black pepper, or pinch smoked paprika
Instructions
- Preheat oven: 400°F (200°C). Line baking sheet with parchment.
- Mix dry ingredients: Whisk flour, baking soda, salt (plus optional sugar/spices).
- Cut in butter: Rub butter into flour until pea-sized crumbs form.
- Add cheese & herbs: Fold in grated cheddar and chopped herbs.
- Add buttermilk: Pour in buttermilk; stir until shaggy dough forms.
- Shape loaf: Turn onto floured surface; gently shape into a round.
- Score: Cut a deep “X” across the top with a sharp knife.
- Bake: 35–40 minutes until golden brown and bottom sounds hollow when tapped.
- Cool: Rest on rack 20 minutes before slicing.
Notes
- Cheese tip: Use sharp or extra-sharp cheddar for bold flavor; grate coarsely for pockets of melted cheese.
- Herb options: Chives + parsley for freshness; thyme + rosemary for robust, wintery flavor.
- Buttermilk substitute: 1 tbsp vinegar or lemon juice per cup milk.
- Storage: Wrap cooled loaf; store at room temp 2 days or freeze slices up to 2 months.
- Serving ideas: Pair with tomato soup, chili, or serve warm with butter and honey for contrast.
- Pro tip: Mix gently and bake promptly — overmixing or waiting reduces rise and tenderness.