Cheddar and Herb Soda Bread is a wonderful twist on a classic! It’s warm, hearty bread packed with sharp cheddar cheese and fresh herbs that give it a lovely burst of flavor. The crust is crisp and golden, while the inside stays soft and tender, making every bite a perfect mix of textures.
I love making this bread when I want something quick and satisfying without the fuss of yeast. Soda bread is so easy to mix up, and adding cheddar and herbs takes it to the next level. I often throw in whatever herbs I have on hand—like rosemary, thyme, or chives—to keep things interesting and fresh tasting.
This bread is fantastic served warm with a bit of butter or alongside a bowl of soup or stew. I find it’s great for when friends come over because it’s simple but feels special and homemade. Plus, the cheesy, herby aroma that fills the kitchen while it bakes always makes me look forward to dinner!
Key Ingredients & Substitutions
Flour: All-purpose flour is best here for balance in texture. You can try half whole wheat for a nuttier flavor, but the bread may be a bit denser.
Baking Soda: This is the key leavening agent making the bread rise quickly without yeast. Make sure it’s fresh for the best lift.
Buttermilk: It reacts with baking soda to help the bread rise. You can use plain yogurt thinned with milk as a substitute if you don’t have buttermilk.
Cheddar Cheese: Sharp cheddar adds great flavor and gooeyness inside. Feel free to use mild cheddar, or even a mix of cheeses like Monterey Jack or Gruyère for different tastes.
Fresh Herbs: Parsley, chives, and thyme add freshness. You can swap with rosemary, oregano, or dill depending on what you have or prefer.
How Do I Get My Soda Bread Soft Inside But Crispy Outside?
The secret lies in mixing and baking for just the right time. Here’s how I do it:
- Mix quickly: Combine ingredients just until dough forms. Overmixing can make the bread tough.
- Light kneading: Knead gently about 5-6 times. Just enough to hold the dough together without toughening it.
- Shape well: Form a round loaf and score a deep cross on top to let steam escape and help baking evenly.
- Hot oven: Bake at a fairly high temperature (425°F/220°C) to create a crisp crust while keeping the inside soft.
- Test doneness: Tap the bottom of the bread—it should sound hollow. This is a classic trick to check if it’s baked through.
Let the bread cool a bit before slicing to keep it moist inside while the crust stays crunchy. Enjoy it warm with butter for the best experience!
Equipment You’ll Need
- Large mixing bowl – for mixing the dough easily without spilling ingredients.
- Wooden spoon – perfect for stirring the dough without overworking it.
- Baking sheet or tray – to bake your soda bread evenly and get a nice crust.
- Sharp knife – to score the top of the loaf, helping it bake evenly and rise well.
- Cooling rack – lets the bread cool properly so the crust stays crispy.
Flavor Variations & Add-Ins
- Try swapping cheddar for smoked gouda for a mild, smoky flavor that pairs well with herbs.
- Add cooked bacon or pancetta for a salty, savory twist that brings extra texture.
- Mix in sun-dried tomatoes or olives to add a tangy, rich bite to the bread.
- Use different fresh herbs like rosemary or oregano when you want a more woodsy or Mediterranean taste.
How to Make Cheddar and Herb Soda Bread?
Ingredients You’ll Need:
Main Ingredients:
- 4 cups (480g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups (360ml) buttermilk
- 1 large egg
- 1 ½ cups (150g) sharp cheddar cheese, grated
- ¼ cup (15g) fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh thyme leaves (optional), chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 35-45 minutes to bake. No rising time needed since soda bread uses baking soda – so it’s perfect when you want fresh bread quickly!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat the oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper to keep the bread from sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, and salt. Then stir in the grated cheddar cheese and chopped fresh herbs (parsley, chives, and thyme).
3. Combine Wet Ingredients:
In a separate bowl, lightly beat the egg together with the buttermilk.
4. Form the Dough:
Make a well in the center of the dry ingredients and pour in the buttermilk and egg mixture. Stir quickly with a wooden spoon or your hands just until combined to form a soft dough—try not to overmix!
5. Shape and Score the Bread:
Turn the dough onto a lightly floured surface and knead it briefly about 5-6 times to bring it together. Shape the dough into a round loaf about 7 inches wide. Place it on your baking sheet and use a sharp knife to cut a deep cross on top—this helps the bread bake evenly.
6. Bake and Cool:
Bake the bread for 35 to 45 minutes until it turns golden brown and sounds hollow when tapped on the bottom. Once out of the oven, let it cool on a wire rack before slicing.
7. Enjoy!
Serve your cheddar and herb soda bread warm or at room temperature, with a pat of butter if you like. It’s delicious fresh and perfect alongside soups or salads!
Can I Use Frozen Herbs for This Soda Bread?
Yes, you can use frozen herbs if fresh aren’t available. Just thaw them and pat dry to remove excess moisture before adding. Keep in mind frozen herbs are usually less potent, so you might want to use a bit more.
Can I Substitute Buttermilk?
Absolutely! If you don’t have buttermilk, mix 1 ½ cups of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle, then use it as a buttermilk substitute.
How Should I Store Leftover Soda Bread?
Wrap the bread tightly in plastic wrap or keep it in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze it, then toast or warm slices when ready to eat.
Can I Add Other Cheeses or Ingredients?
Definitely! Try swapping cheddar with gouda, mozzarella, or feta, or add extras like cooked bacon, olives, or sun-dried tomatoes to customize the flavor to your liking.
