Cheddar and Herb Soda Bread is a hearty and comforting loaf that combines tangy cheddar cheese with fresh herbs for a delicious twist on a classic treat. This bread is quick to make since it uses baking soda rather than yeast, so you get fresh, warm bread in no time. The golden crust and soft, cheesy crumb make every bite feel cozy and satisfying.
I love making this bread when I need something simple but special to go alongside soups or stews. The herbs add a nice freshness that balances the sharpness of the cheddar, and the bread’s slightly crumbly texture is perfect for soaking up sauces or just spreading with a little butter. It’s one of those recipes I keep coming back to when I want a quick homemade bread that tastes like it took a lot more effort.
One of my favorite ways to enjoy this soda bread is warm out of the oven, sliced thick with a pat of butter melting into the cheese pockets. It’s perfect for a relaxed weekend breakfast or a casual dinner share. If you haven’t tried a cheesy, herby soda bread before, this recipe is a wonderful place to start and is sure to become a new favorite in your kitchen too.
Key Ingredients & Substitutions
All-purpose flour: It’s the base of this bread, giving structure and chew. If you want a denser, nuttier loaf, try whole wheat flour, but reduce slightly as it absorbs more liquid.
Buttermilk: This adds tang and reacts with baking soda to help the bread rise. If you don’t have buttermilk, mix 1 ½ cups milk with 1 ½ tablespoons vinegar or lemon juice, let it sit 5 minutes.
Cheddar cheese: Sharp cheddar gives great flavor and meltiness. You can swap with any aged cheese like Gruyère or Colby for a milder or nuttier taste.
Fresh herbs: Chives, parsley, and thyme bring fresh brightness. Feel free to use rosemary or dill, or even dried herbs—just reduce by half since dried herbs are stronger.
Butter and egg: Butter adds richness and moisture, and the egg binds the dough. For a dairy-free version, try melted coconut oil and a flax egg (1 tbsp flaxseed + 3 tbsp water).
How Do I Get the Perfect Rise and Texture with Soda Bread?
Soda bread rises quickly because of baking soda reacting with acid (buttermilk). The key is to mix gently and bake immediately.
- Don’t overmix: Stir until just combined to keep the bread tender. Too much mixing develops gluten, making it tough.
- Baking soda freshness: Make sure your baking soda is fresh; old baking soda can reduce the rise.
- Cut a deep cross on top: This helps heat reach the center and lets the bread expand evenly while baking.
- Bake at the right temp: 375°F (190°C) gives a good rise and a golden crust without burning.
- Cooldown before slicing: Let the bread cool at least 15 minutes so the crumb firms up and slices cleanly.
Equipment You’ll Need
- Large mixing bowl – roomy enough to mix the sticky dough without making a mess.
- Wooden spoon or spatula – great for gently combining the ingredients without overworking the dough.
- Baking sheet – a flat sheet for baking the loaf evenly; you can also line it with parchment paper for easy cleanup.
- Sharp knife – needed to cut the traditional deep cross on top, helping the bread bake properly.
- Wire rack – lets the bread cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap cheddar for smoked gouda or gruyère to add a subtle smoky or nutty twist.
- Add chopped sun-dried tomatoes or olives for a Mediterranean touch that pairs well with herbs.
- Stir in cooked bacon bits or caramelized onions to boost the savory flavor and texture.
- Use rosemary or sage instead of parsley and chives for a woodsy herb profile—great with roasted dinners.
Cheddar and Herb Soda Bread
Ingredients You’ll Need:
Main Ingredients:
- 4 cups (500g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 ½ cups (360ml) buttermilk
- 1 large egg
- 2 cups (200g) sharp cheddar cheese, shredded
- ½ cup fresh herbs, finely chopped (such as chives, parsley, and thyme)
- 2 tbsp unsalted butter, melted (plus extra for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 40-45 minutes to bake. You’ll also want to allow about 15 minutes for the bread to cool before slicing and serving. So, in total, plan for roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 375°F (190°C). Lightly grease and flour a baking sheet or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, and salt to combine them thoroughly.
3. Add Cheese and Herbs:
Stir in the shredded cheddar cheese and finely chopped herbs, making sure they are evenly spread throughout the flour mixture.
4. Combine Wet Ingredients:
In a separate bowl, beat the egg lightly, then mix in the buttermilk and melted butter until blended.
5. Form the Dough:
Create a well in the center of the dry ingredients. Pour in the wet mixture, then gently mix with a wooden spoon or your hands until the dough just comes together. It should be sticky—avoid overmixing to keep the bread tender.
6. Shape the Loaf:
Turn the dough out onto a lightly floured surface. Shape it into a round loaf about 7 inches wide and 3 inches tall. Transfer the shaped loaf to your prepared baking sheet.
7. Score the Top:
Use a sharp knife to cut a deep “X” or cross on top of the loaf. This helps the bread bake evenly and gives it that classic soda bread look.
8. Bake the Bread:
Place the baking sheet in your preheated oven. Bake for 40-45 minutes, or until the crust is golden brown and a toothpick inserted into the center comes out clean.
9. Cool and Serve:
Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes. Serve warm or at room temperature with a pat of butter. It goes wonderfully with soups, stews, or simply enjoyed on its own.
Can I Use Frozen Herbs in This Soda Bread?
Yes, you can! Just thaw and drain them well to avoid extra moisture. Use about half the amount of frozen herbs since they tend to be more potent than fresh.
Can I Substitute Buttermilk?
Absolutely! If you don’t have buttermilk, mix 1 ½ cups of milk with 1 ½ tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.
How Should I Store Leftover Soda Bread?
Wrap the bread tightly in plastic wrap or store in an airtight container at room temperature. It’s best eaten within 2 days. For longer storage, slice and freeze the bread, then toast slices as needed.
Can I Add Other Cheeses or Flavors?
Definitely! Try swapping cheddar for smoked gouda or adding extras like caramelized onions, olives, or sun-dried tomatoes to customize the flavor.
