Cheddar and Herb Soda Bread 7 Irresistible Secrets

Introduction of Cheddar and Herb Soda Bread

Cheddar and Herb Soda Bread is the shortcut loaf I reach for when dinner needs an upgrade in under an hour. As your chef in the kitchen, I want you to taste a crisp, golden crust and a tender, steamy crumb dotted with sharp cheddar and bright garden herbs. This is a no yeast bread, so there is no proofing or long waits, just mix, shape, and bake. Buttermilk meets baking soda to create lift and a gentle tang, giving you bakery level texture with weeknight effort.

Here is what to expect on your first bake. The dough comes together in minutes with a bowl and a spoon, no stand mixer required. A light hand is the secret to a soft crumb, so you will stir only until the flour hydrates, then give the dough a few gentle turns to smooth it out. A quick cross cut on top guides even baking and helps the center cook through. As the loaf hits the hot oven, cheddar melts into savory pockets while rosemary, thyme, sage, and chives perfume the kitchen.

Serve warm beside soup or stew, slice for brunch with soft butter and flaky salt, or pair with a simple green salad for a complete meal. I will show you how to get consistent results, plus chef tested tips that keep every slice moist, flavorful, and beautifully rustic.

Cheddar and Herb Soda Bread 7 Irresistible Secrets

Andrew BELLETT

No yeast and big flavor. This savory soda bread mixes in minutes, bakes to a golden crust, and delivers cheddar pockets with fresh herbs in every slice.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting Time 25 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Bread

Cuisine Irish

Servings 10 slices

Equipment

• Baking Sheet
• Parchment paper
• Large Mixing Bowl
• Whisk 
• Measuring Cups and Spoons
• Serrated knife

Ingredients

  

Dough

• 4 cups all-purpose flour plus extra for dusting
• 1 1/2 tsp baking soda fresh and lump free
• 1 tsp fine sea salt

Flavor Boosters

• 1 cup sharp cheddar cheese freshly shredded
• 2 tbsp fresh chives finely chopped
• 1 tbsp fresh thyme chopped
• 1 tbsp fresh rosemary chopped
• 1 tbsp fresh sage chopped
• 1 3/4 cups buttermilk well shaken, room temperature

Instructions

 

• Heat oven to 425°F 220°C. Line a baking sheet with parchment or lightly flour it.
• In a large bowl whisk flour baking soda and salt until evenly combined.
• Stir in cheddar chives thyme rosemary and sage until lightly coated in flour.
• Make a well and pour in buttermilk. Mix gently with a fork just until a shaggy dough forms with no dry patches.
• Turn dough onto a lightly floured surface. Knead 2 to 4 gentle turns to bring together. Shape into a smooth ball then pat into a 7 inch round.
• Transfer to the sheet. Dust top with a little flour. Score a deep cross about 1/2 inch to help the center cook through.
• Bake 15 minutes at 425°F then reduce heat to 375°F 190°C and bake 30 to 35 minutes. Loaf is done when deep golden and it sounds hollow when tapped or reads 200 to 205°F in the center.
• Wrap in a clean tea towel for 20 to 30 minutes to soften the crust slightly as it cools. Slice and serve warm.

Notes

Measure flour by spooning and leveling. Handle the dough lightly for a tender crumb. Grate cheddar fresh for better melt. For a buttermilk substitute use 1 tablespoon lemon juice then fill to 1 3/4 cups with milk and rest 5 to 10 minutes.

Keyword cheddar and herb soda bread, easy bread recipe, no yeast bread, Quick Bread, savory bread, soda bread

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Why You’ll Love This Recipe –Cheddar and Herb Soda Bread–

As your chef guide, I designed Cheddar and Herb Soda Bread for maximum payoff with minimum fuss. Here is why it earns a spot in your regular rotation:

• Quick to the table: mix, shape, bake, then slice in under an hour.
• No yeast anxiety: buttermilk and baking soda handle the lift for you.
• Simple ingredients: pantry staples plus fresh herbs you may already have.
• Big savory flavor: sharp cheddar melts into pockets that season every bite.
• Beginner friendly: a light hand is all you need for a tender crumb.
• Versatile serving ideas: perfect with soups, brunch plates, or cheese boards.

What sets this version apart is balance and technique. We coat the cheese and herbs in flour first so they stay suspended throughout the loaf. The dough is handled gently which preserves tenderness. A hot start creates an appealing crust while the lower finish temperature cooks the center without drying it. The result is a rustic round with a fragrant herb aroma, a golden crust that yields pleasantly under the knife, and a moist interior that stays satisfying even after it cools.

Ingredients Needed for Cheddar and Herb Soda Bread

For the dough

• All-purpose flour 4 cups, plus a little extra for dusting the counter (spoon and level for accuracy)
• Baking soda 1½ teaspoons (make sure it is fresh and lump free)
• Fine salt 1 teaspoon

For flavor and texture

• Sharp cheddar cheese 1 cup, freshly shredded for the best melt and even distribution
• Fresh chives 2 tablespoons, finely chopped
• Fresh thyme, rosemary, and sage 1 tablespoon each, chopped with tough stems removed

For moisture and lift

• Buttermilk 1¾ cups, well shaken (room temperature helps the dough come together quickly)

How to Make Cheddar and Herb Soda Bread

1. Preheat and prepare the pan
   Heat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly flour it so the loaf does not stick.
2. Combine dry ingredients
   In a large bowl whisk 4 cups flour, 1½ teaspoons baking soda, and 1 teaspoon salt until the mixture looks even with no streaks of leavening. This prevents bitter pockets and gives an even rise.
3. Add cheese and herbs
   Sprinkle in the cheddar, chives, thyme, rosemary, and sage. Toss with the flour so the shreds and herbs are lightly coated. This coating helps them stay suspended throughout the loaf instead of sinking.
4. Bring the dough together
   Make a small well and pour in 1¾ cups buttermilk. Using a fork or your hand, mix just until a shaggy dough forms. Stop as soon as no dry flour remains. Minimal mixing keeps the crumb soft.
5. Turn out and shape
   Dust the counter with a little flour. Tip the dough out and gently knead 2 to 4 turns to bring it into one piece. Shape into a smooth ball, then pat into a 7 inch round that is evenly thick from center to edge. Even thickness means even baking.
6. Score for better baking
   Move the round to the prepared sheet. Dust the top lightly with flour. With a sharp knife, cut a deep cross about ½ inch deep. This guides heat into the center and helps the loaf cook through.
7. Bake hot, then finish lower
   Bake at 425°F for 15 minutes to set the crust and kick start the rise. Without opening the oven for long, reduce the temperature to 375°F (190°C) and continue baking 30 to 35 minutes. The loaf should be deep golden and sound hollow when you tap the bottom. An instant read thermometer should read 200 to 205°F (93 to 96°C) in the center.

1. Rest and soften the crust
   Transfer the bread to a rack and wrap in a clean tea towel for 20 to 30 minutes. The gentle steam keeps the crust pleasantly tender while the crumb sets so slicing is clean.
2. Slice and serve
   Use a serrated knife to cut thick or thin slices. Serve warm with soft butter and a pinch of flaky salt.

Serving and Storage Tips of Cheddar and Herb Soda Bread

Serving of Cheddar and Herb Soda Bread

• Slice while slightly warm for the best aroma and cheddar pockets that feel melty.
• Spread with soft salted butter or herb butter; add a pinch of flaky salt.
• Pair with tomato soup, Irish stew, roast chicken, or a simple green salad.
• For brunch, serve with smoked salmon, crème fraîche, and chives.
• Turn leftovers into savory toasts with garlic butter or a cheese melt.

Storage of Cheddar and Herb Soda Bread

• Cool the loaf completely before storing to prevent condensation.
• Room temperature: wrap in a clean towel or place in an airtight container for 1 to 2 days.
• Freezer: wrap tightly in plastic, then foil, and freeze for up to 2 months. Slice before freezing for easy toasting.
• Reheat whole loaf at 325°F (165°C) for 10 to 15 minutes until warmed through.
• Reheat slices in a toaster or a 350°F (175°C) oven for 5 to 8 minutes.

Helpful Notes of Cheddar and Herb Soda Bread

• Measure flour correctly: spoon into the cup, then level. Too much flour leads to a dense loaf.
• Check baking soda freshness: a pinch in vinegar should fizz strongly. Weak fizz means weak rise.
• Temperature helps: buttermilk at room temp mixes faster and keeps the dough tender.
• Mix gently: stop as soon as no dry flour remains. Overmixing tightens gluten and toughens the crumb.
• Knead lightly: 2 to 4 turns is enough to smooth the surface without developing chew.
• Score deep enough: about 1⁄2 inch so heat reaches the center and the loaf opens nicely.
• Crumb check: internal temp 200 to 205°F signals doneness. If you lack a thermometer, tap the bottom for a hollow sound.
• Cheese matters: grate your own cheddar for better melt and even distribution. Pre shredded can be drier.
• Herb swaps: try dill with chives for a spring flavor, or parsley with thyme for a mild blend.
• Buttermilk substitute: 1 tablespoon lemon juice in a measuring cup, fill to 1 3⁄4 cups with milk, rest 5 to 10 minutes.
• Crust preference: wrap in a towel while cooling for a softer crust, cool uncovered for a crisper crust.
• Make it spicier: add a pinch of cayenne or 1 teaspoon cracked black pepper with the dry mix.
• Add whole grains: replace up to 1 cup flour with white whole wheat for nuttier flavor. Add 1 to 2 tablespoons extra buttermilk if the dough feels dry.

Conclusion of Cheddar and Herb Soda Bread

Cheddar and Herb Soda Bread is the kind of recipe that proves how simple techniques can deliver big flavor. With no yeast and no waiting for dough to rise, you get a rustic round with a crisp golden exterior and a moist, tender crumb in about the time it takes to simmer a pot of soup. The chemistry of buttermilk and baking soda creates lift and a gentle tang, while sharp cheddar melts into savory pockets that season every slice. Fresh chives, thyme, rosemary, and sage bring an aromatic finish that tastes like you spent hours on it, even though the method is straightforward and forgiving.

What I love most is how accessible this loaf is for every level of cook. You only need a bowl, a spoon, and a light touch. Mix until the flour hydrates, gather the dough with just a few gentle turns, pat it into a round, and score the top so heat can reach the center. A hot start sets the crust, then a slightly lower finish temperature bakes the loaf through without drying it. The result is consistent and reliable, which is exactly what you want when you are feeding family or friends on a busy night.

Serve it warm with soft butter and a pinch of flaky salt, pair it with stew or salad, or set it on a brunch table beside smoked salmon and crème fraîche. However you slice it, this is a bread that brings comfort and a bit of celebration to ordinary meals.

If you try this recipe, I would love to hear how it went. Please leave a comment and a star rating, it helps other cooks find and trust the recipe. Share a photo on Pinterest or Facebook and tag me so I can cheer you on. What herb blend did you use, and did you keep the cheddar classic or try a fun swap like Gruyère or smoked Gouda? Tell me your version below, and I will share tips to make your next loaf even better.

Frequently Asked Questions of Cheddar and Herb Soda Bread