Cheddar and Herb Soda Bread

Cheddar and Herb Soda Bread is a rustic quick bread packed with flavor from sharp cheddar and garden-fresh herbs. It is a lifesaver when you want homemade bread on the table fast. There is no yeast or rising time needed and my family always crowds around the kitchen while it bakes because of the irresistible smell.

One afternoon I whipped up this loaf to go with a pot of homemade tomato soup and now it is on steady rotation anytime we need comfort food quick. The crunchy crust and pockets of gooey cheddar make every slice irresistible.

Ingredients

• All purpose flour: the main structure of the bread I always sift for a lighter crumb
• Baking soda: the essential leavener it makes the bread rise fast without yeast
• Salt: brings out all the savory flavors choose a fine sea salt for easy mixing
• Fresh chives: a mellow onion flavor I grab the brightest green bunches for freshness
• Fresh thyme rosemary and sage: layers in earthy and fragrant notes pick tender stems and chop right before you bake
• Shredded cheddar cheese: adds creamy sharp bursts of flavor aged cheddar melts best and gives great tang
• Buttermilk: gives richness and the right texture whole buttermilk makes a softer tender crumb

Step-by-Step Instructions

Mix Dry Ingredients:

Combine flour baking soda and salt in a large mixing bowl and stir thoroughly to make sure the leavener is evenly distributed which will give an even rise

Add Herbs and Cheese:

Stir the chopped chives thyme rosemary sage and cheddar into the flour mixture using clean dry hands to separate any clumps of cheese

Add Buttermilk and Mix:

Pour buttermilk over the bowl and use a wooden spoon to gently stir just until there are no big streaks of dry flour left the dough should be scrappy but hold together

Shape the Dough:

Transfer the dough onto a floured surface then use your hands to bring it into a ball shape taking care not to over knead otherwise the loaf can become tough

Pat and Score:

Pat the dough into a 7 inch round and set it on a floured baking sheet then dust the top with flour and use a sharp knife to score a deep cross cutting about half an inch down which helps it bake evenly

Bake:

Bake in a hot oven for 15 minutes to set the crust then lower the temperature and bake another 30 to 35 minutes until deeply golden and the bottom sounds hollow when tapped

Cool and Soften Crust:

Once baked wrap the bread in a dry clean tea towel as it cools since this softens the outer crust and keeps the inside steamy and moist

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Cheddar cheese is always my go to but once my youngest sprinkled in a handful of chopped sun dried tomatoes for a different twist and it tasted like a fancy bakery loaf that memory makes this bread extra special for our family

Storage Tips

Wrap the leftover loaf tightly in a tea towel or keep in an airtight container at room temperature for up to two days. For longer storage slice and freeze individual pieces then reheat in the toaster or oven for best texture. Never refrigerate soda bread since it can quickly dry out.

Ingredient Substitutions

Use whatever fresh herbs you have on hand like parsley or dill for a new twist. If there is no buttermilk stir a tablespoon of lemon juice or vinegar into regular milk and wait a few minutes until it thickens. Swap half the cheddar for crumbled feta or pepper jack for a spicy kick.

Serving Suggestions

Serve thick slices with creamy soups roasted tomato or potato leek are my favorites. Add a smear of good butter or a dollop of soft goat cheese for a satisfying snack. Leftovers make an incredible grilled cheese sandwich or savory breakfast toast with a fried egg.

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Cultural and Historical Context

Soda bread is a cherished staple in Irish kitchens dating back centuries when yeast was scarce and every family relied on simple pantry ingredients. Mixing in local cheese and backyard herbs brings this tradition to life in modern kitchens and it has brought my family so much joy to keep those flavors alive.

Recipe FAQs

→ Can I use dried herbs instead of fresh?

Yes, you can substitute dried herbs for fresh ones. Use about one-third the quantity, as dried herbs are more concentrated in flavor.

→ Why is buttermilk used in this bread?

Buttermilk reacts with baking soda to help the bread rise and adds a subtle tangy flavor and moist texture.

→ How do I know when the bread is done baking?

The loaf is ready when it sounds hollow when tapped on the bottom and has a golden brown crust.

→ Can other cheeses be substituted for cheddar?

Yes, other semi-hard cheeses like Gruyère, Colby, or Monterey Jack can be used in place of cheddar.

→ How should the bread be stored?

After cooling, store wrapped in a towel or airtight container at room temperature for up to two days; freeze for longer storage.