Cheddar and Herb Soda Bread 7 Irresistible Secrets
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.
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.