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Cheddar and Herb Soda Bread

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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.

Ingredients

Scale
  • 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

  1. Preheat the oven to 425°F (220°C).
  2. In a large mixing bowl, whisk together the flour, baking soda, and salt.
  3. Add the chopped herbs and shredded cheddar, stirring to combine evenly.
  4. Pour in the buttermilk and stir just until the dough comes together.
  5. 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.
  6. Shape into a round loaf, about 7 inches wide, and place on a lightly floured baking sheet.
  7. Dust the top with a bit more flour and use a sharp knife to score a deep “X” across the top.
  8. Bake for 15 minutes at 425°F, then reduce oven temperature to 375°F (190°C) and bake for an additional 30–35 minutes.
  9. The bread is done when it sounds hollow when tapped on the bottom.
  10. 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

Find it online: https://yumfoodusa.com/cheddar-and-herb-soda-bread/