There’s nothing quite like tearing into warm Cheddar and Herb Soda Bread fresh from the oven—golden edges, tender crumb, and that nutty toasted scent of sharp cheese mingled with fragrant herbs. I first tested this loaf on a drizzly afternoon and discovered that chilling the mixing bowl overnight makes all the difference. After countless tweaks, I’m sharing every sensory detail and lesson learned so you can recreate this easy loaf in your own kitchen.
Why You’ll Love Cheddar and Herb Soda Bread
- Ready in under an hour—no yeast rise required.
- Buttery pockets from cold butter create a flaky crumb.
- Herb-cheese combo—tangy cheddar meets bright, fresh herbs.
- Rooted in Irish tradition, this quick bread brings cozy comfort.
A Little Background
On my third try, I swapped in extra-sharp cheddar and upped the herbs after long afternoon taste-tests. A nod to Irish soda bread, this version adds a savory twist—perfect when golden crust crackles under your knife and releases warm, nutty steam.
Key Ingredients for Cheddar and Herb Soda Bread
- 2 ½ cups (312 g) all-purpose flour: Provides structure; swap half for whole wheat for a rustic bite.
- 1 tsp baking soda: Reacts with buttermilk for rise.
- 1 tsp baking powder: Boosts lightness.
- 1 tsp salt: Balances flavor.
- 1 ½ cups (170 g) sharp cheddar, grated: Delivers tangy richness; aged cheddar adds depth.
- 2 Tbsp mixed fresh herbs: Chives, parsley, or thyme; use 1 tsp dried if fresh aren’t on hand.
- 1 ⅜ cups (330 ml) buttermilk: Tenderizes crumb; plain yogurt thinned with milk works too.
How to Make Cheddar and Herb Soda Bread
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt until evenly distributed.
- Cut in 4 Tbsp cold unsalted butter until the mix looks like coarse meal with pea-sized pieces.
- Stir in the grated cheddar and chopped herbs, tossing until coated in flour mixture.
- Pour in the buttermilk and mix with a wooden spoon until a shaggy dough forms—don’t overmix.
- Turn the dough onto a lightly floured surface; knead gently about 5 times until it just holds together.
- Pat into a 7-inch round on the prepared sheet. Use a sharp knife to cut a deep “X” on top.
- Bake 20–25 minutes, or until the crust is golden and the loaf sounds hollow when tapped underneath.
Pro Tips & Troubleshooting
- Chill your mixing bowl and grate the butter while frozen to keep it firm—tested tip for flakier pockets.
- If the top browns too fast, tent loosely with foil after 15 minutes for even color.
- Swap herbs: in winter, 1 tsp dried thyme or rosemary gives a year-round lift.
- Halving? Shape a 6-inch round and bake 18–20 minutes; doubling fits in two pans side by side.
Storage & Make-Ahead Guide
Let the loaf cool fully before slicing. At room temperature, wrapped in a linen-lined basket, it stays crisp for up to 2 days (testing confirmed that). For longer, refrigerate in an airtight container up to 4 days, or freeze slices up to 3 months. Reheat at 350°F for about 10 minutes. To prep ahead, whisk dry ingredients and refrigerate overnight; stir in cheese, herbs, and buttermilk just before baking. Always cool completely to prevent sogginess.
Serving Suggestions
Slice thick with softened butter and grainy mustard. Pair with hearty soups or stews for dipping. Turn leftovers into croutons or bread pudding for a savory twist—each bite crackles with cheesy aroma.
Frequently Asked Questions
- What makes soda bread rise? Baking soda reacts with acidic buttermilk, creating carbon dioxide bubbles that lift the loaf without yeast.
- How do you know when soda bread is done? The crust should be deep golden, and tapping the bottom yields a hollow sound.
- Can I use dried herbs instead of fresh? Yes—sub 1 tsp dried for every 1 Tbsp fresh. Add them with the dry ingredients.
- Why is my soda bread dense? Overmixing knocks out the CO₂ bubbles. Stir until just combined and knead very lightly.
- How should I store leftover soda bread? Cool completely, then wrap in linen or store airtight at room temp for 2 days, refrigerate up to 4 days, or freeze slices up to 3 months.
- Can I use milk instead of buttermilk? For best texture, mix 1 Tbsp lemon juice or vinegar into 1 cup milk and rest 5 minutes to mimic buttermilk.
Final Thoughts
I hope this Cheddar and Herb Soda Bread becomes your go-to for weekend baking—each slice carries that warm, savory scent I fell in love with during testing. Let me know how your crust crackles, and share your photos so we can celebrate every golden, cheesy bite together.
More Recipes You’ll Love
- Hearty Cheddar Garlic Herb Potato Soup – ideal for dunking your soda bread into creamy, herby soup
- Cheesy Garlic Bread – another melty, golden-edged bread with a garlic-cheese twist
- Air Fryer No-Knead Bread – equally fuss-free loaf with a crusty exterior in no time
Cheddar and Herb Soda Bread
Ingredients
Main
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 4 Tbsp unsalted butter cold, cut into pieces
- 1.5 cups sharp cheddar grated
- 2 Tbsp mixed fresh herbs chopped
- 1.375 cups buttermilk
Instructions
Main
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt until evenly distributed.
- Cut the cold, cubed butter into the dry mix until the mixture resembles coarse meal with pea-sized bits.
- Stir in the grated cheddar and chopped herbs, tossing to coat in the flour mixture.
- Pour in the buttermilk and mix with a wooden spoon until a shaggy dough forms; avoid overmixing.
- Turn the dough onto a lightly floured surface and knead gently five times, just until it comes together.
- Pat the dough into a 7-inch round on the prepared baking sheet and score a deep “X” on top with a sharp knife.
- Bake for 20–25 minutes, until golden brown and hollow-sounding when tapped on the bottom.