A rustic and flavorful twist on traditional soda bread, Cheddar and Herb Soda Bread is a no-yeast quick bread that combines sharp cheddar cheese with a medley of fresh herbs for a savory loaf with a tender crumb. It’s simple to prepare and bakes to golden perfection—ideal for holiday feasts, hearty soups, or casual winter dinners.
Why You’ll Love This Recipe
This soda bread offers the charm of homemade baking without the complexity of yeast-based recipes. The combination of cheddar cheese and fresh herbs gives it a rich, savory profile, while the buttermilk ensures a moist, tender texture. Whether served warm with butter, paired with soup, or used for sandwiches, this bread is a flavorful and satisfying addition to any meal.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- all-purpose flour
- baking soda
- salt
- fresh chives, chopped
- fresh thyme, chopped
- fresh rosemary, chopped
- fresh sage, chopped
- shredded cheddar cheese
- buttermilk
Directions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, whisk together the flour, baking soda, and salt.
- Add the chopped herbs and shredded cheddar cheese. Stir to distribute evenly throughout the flour.
- Pour in the buttermilk and mix gently with a wooden spoon or spatula until the dough just comes together.
- Transfer the dough to a lightly floured surface and knead it very gently 2–3 times, just enough to form a smooth ball. Do not overwork the dough.
- Shape the dough into a round loaf approximately 7 inches in diameter and place it on a lightly floured baking sheet.
- Lightly dust the top with flour, then score a deep “X” across the top using a sharp knife.
- Bake at 425°F (220°C) for 15 minutes. Then reduce the oven temperature to 375°F (190°C) and bake for an additional 30–35 minutes.
- The bread is done when it sounds hollow when tapped on the bottom.
- Remove from the oven and wrap in a clean tea towel while cooling to help soften the crust. Slice and serve warm.
Servings and timing
Servings: 1 loaf
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories per serving: 245 kcal (based on approximately 10 slices per loaf)
Variations
- Different Cheese: Try gruyère, parmesan, or a smoked cheddar for a twist on flavor.
- Add-ins: Mix in chopped sun-dried tomatoes, caramelized onions, or cooked bacon for added depth.
- Dried Herbs: If fresh herbs aren’t available, substitute with dried herbs using about one-third the amount.
- Spicy Version: Add a pinch of cayenne pepper or a diced jalapeño for a bit of heat.
- Mini Loaves: Divide the dough into smaller rounds and reduce baking time for personal-sized breads.
Storage/Reheating
Storage: Store the cooled bread in an airtight container or wrapped in foil at room temperature for up to 2 days.
Refrigeration: Not necessary unless the environment is humid, but can be stored in the fridge for up to 4 days.
Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature.
Reheating: Reheat slices in a toaster or oven at 300°F (150°C) for 5–10 minutes, or until warmed through.
FAQs
Can I use dried herbs instead of fresh?
Yes, you can substitute dried herbs using one-third the amount. For example, use 1 teaspoon dried in place of 1 tablespoon fresh.
What kind of cheddar is best for this bread?
Sharp cheddar offers the best flavor contrast, but medium or mild cheddar will also work well.
Why do I need to score the top of the loaf?
Scoring helps the bread expand evenly during baking and prevents it from cracking unpredictably.
Can I make this bread without buttermilk?
You can use a buttermilk substitute by mixing 1¾ cups of milk with 1½ tablespoons of lemon juice or vinegar. Let it sit for 5–10 minutes before using.
How do I know when the bread is done?
The loaf should sound hollow when tapped on the bottom and have a golden-brown crust.
Is this bread good for sandwiches?
Yes, especially when sliced thick. It pairs well with savory fillings like turkey, ham, or roasted vegetables.
Can I make this gluten-free?
Yes, use a gluten-free all-purpose flour blend that includes xanthan gum. Adjust liquid as needed since gluten-free flours absorb differently.
How should I store leftovers?
Wrap in a tea towel and keep at room temperature in a sealed container for up to 2 days, or refrigerate for longer freshness.
What’s the best way to serve this bread?
Serve warm with butter, alongside soups, stews, or hearty salads. It’s also excellent toasted.
Can I make the dough ahead of time?
This dough is best baked immediately after mixing, as the leavening action begins as soon as the buttermilk and baking soda combine.
Conclusion
Cheddar and Herb Soda Bread is a deliciously simple way to enjoy homemade bread without the wait or hassle of yeast. With its golden crust, soft interior, and rich blend of herbs and cheese, it brings warmth and comfort to any table. Whether served fresh from the oven with butter or alongside your favorite winter dishes, this rustic loaf is sure to become a seasonal favorite.
PrintCheddar and Herb Soda Bread
A rustic, savory loaf made with sharp cheddar and a medley of fresh herbs — this quick soda bread skips the yeast but delivers rich, cheesy flavor and a tender crumb. Perfect for holiday tables or cozy winter meals.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian
Ingredients
- 4 cups all-purpose flour, plus extra as needed
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 cup shredded cheddar cheese
- 1¾ cups buttermilk
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, whisk together the flour, baking soda, and salt.
- Add the chopped herbs and shredded cheddar, stirring to combine evenly.
- Pour in the buttermilk and stir just until the dough comes together.
- Turn the dough onto a lightly floured surface. Knead very gently 2–3 times to form a smooth ball, taking care not to overwork it.
- Shape into a round loaf, about 7 inches wide, and place on a lightly floured baking sheet.
- Dust the top with a bit more flour and use a sharp knife to score a deep “X” across the top.
- Bake for 15 minutes at 425°F, then reduce oven temperature to 375°F (190°C) and bake for an additional 30–35 minutes.
- The bread is done when it sounds hollow when tapped on the bottom.
- Remove from oven and wrap in a tea towel while cooling to soften the crust. Slice and enjoy warm.
Notes
- Do not overmix or overknead the dough to keep the bread tender.
- Wrapping in a tea towel while cooling helps create a softer crust.
- Use sharp or aged cheddar for extra flavor.
- This bread pairs well with soups, stews, or holiday roasts.
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 245 kcal
- Sugar: 2g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg