Cheddar and Herb Soda Bread (Printable)

Savory quick bread with sharp cheddar, chives, parsley, and thyme. Golden, crusty loaf ready in under an hour.

# What You'll Need:

→ Dry Ingredients

01 - 3 ½ cups all-purpose flour
02 - 1 tsp salt
03 - 1 tsp baking soda
04 - 1 tsp freshly ground black pepper

→ Cheese & Herbs

05 - 1 ½ cups sharp cheddar cheese, coarsely grated
06 - 3 tbsp fresh chives, finely chopped
07 - 2 tbsp fresh parsley, finely chopped
08 - 1 tbsp fresh thyme leaves

→ Wet Ingredients

09 - 1 ⅔ cups buttermilk
10 - 2 tbsp unsalted butter, melted

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly flour the surface.
02 - In a large bowl, whisk together flour, salt, baking soda, and black pepper until well combined.
03 - Add grated cheddar, chives, parsley, and thyme to the flour mixture. Mix evenly to distribute throughout.
04 - Create a well in the center of the mixture. Pour in buttermilk and melted butter. Stir with a fork or spatula until dough just comes together—do not overmix.
05 - Turn dough onto a floured surface. Gently shape into a round loaf approximately 7 inches across and 2 inches high. Place on prepared baking sheet.
06 - Use a sharp knife to cut a deep cross pattern on top of the loaf.
07 - Brush the top lightly with extra melted butter, if desired for enhanced browning.
08 - Bake for 30–35 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.
09 - Transfer to a wire rack to cool. Serve warm or at room temperature, spread with butter.

# Expert Tips:

01 -
  • It comes together in minutes with no kneading required
  • The cheese creates these incredible savory pockets throughout
  • Ready to eat warm from the oven in under an hour
02 -
  • The dough should look shaggy and slightly sticky—dont keep adding flour trying to make it smooth
  • That cross cut needs to be deep or the bread will burst unevenly in the oven
  • Buttermilk substitutes like milk with vinegar work but the texture suffers slightly
03 -
  • Cold buttermilk and cold butter help create a better texture
  • If your baking soda is old, test it by adding a drop to vinegar—it should fizz vigorously

Return