Cheddar and Herb Soda Bread

The kitchen was freezing that January afternoon, the kind of cold that makes you crave something warm and cheesy straight from the oven. I had half a block of sharp cheddar sitting on the counter and a bunch of herbs that needed using, so soda bread seemed like the perfect solution. Forty minutes later, the whole apartment smelled like butter and comfort, and I knew this recipe was staying.

Last winter I made three loaves in one week because my roommate kept bringing home different soups just to have an excuse for more bread. We ate it warm with butter, we ate it toasted with scrambled eggs, and I may have eaten a slice standing directly in front of the oven at midnight.

Ingredients

• All-purpose flour: The structure here—bread flour would make it too tough for this tender crumb
• Salt: Enhances all the flavors and balances the rich cheese
• Baking soda: The leavening agent that reacts with buttermilk for rise
• Freshly ground black pepper: Adds a subtle warmth that cuts through the richness
• Sharp cheddar cheese: Coarsely grate it yourself for better melt and texture
• Fresh chives: Mild onion flavor that complements without overpowering
• Fresh parsley: Brightens everything up and adds beautiful color
• Fresh thyme leaves: Earthy and aromatic—dried works in a pinch but fresh is worth it
• Buttermilk: Creates the chemical reaction with baking soda and adds tenderness
• Unsalted butter: Melted into the dough and brushed on top for that golden finish

Instructions

Preheat and prepare:

Get your oven to 425°F and line a baking sheet with parchment paper—parchment is a lifesaver here since the butter in the dough can cause sticking.

Whisk the dry ingredients:

In a large bowl, combine flour, salt, baking soda, and black pepper until everything is evenly distributed.

Add the cheese and herbs:

Toss in the grated cheddar, chives, parsley, and thyme, mixing just until the cheese and herbs are spread throughout the flour.

Combine with wet ingredients:

Make a well in the center, pour in the buttermilk and melted butter, then stir with a fork or spatula only until the dough comes together—overmixing will make your bread tough.

Shape the loaf:

Turn the dough onto a floured surface and gently shape it into a round about 7 inches across and 2 inches high, then place it on your prepared baking sheet.

Score the top:

Use a sharp knife to cut a deep cross on top of the loaf—this helps the bread expand properly while baking and gives it that classic soda bread look.

Brush with butter:

Lightly brush the top with extra melted butter for a beautiful golden finish, though this step is optional if you want to skip it.

Bake until golden:

Bake for 30 to 35 minutes until the loaf is deeply golden and sounds hollow when tapped on the bottom.

Cool and serve:

Let it cool on a wire rack for at least 15 minutes before slicing, though serving it warm with extra butter is never a bad idea.

Save

My mom asked for the recipe after I sent her a photo, and now she makes it every Sunday morning even though she claims she is not a baker. There is something so satisfying about serving homemade bread that feels impressive but required almost no effort.

Choosing Your Cheese

Sharp cheddar is classic here, but I have experimented with smoked cheddar and the results were incredible. The smokiness adds another layer of flavor that pairs beautifully with the herbs. Just avoid pre-shredded cheese since the anti-caking coating can affect the texture of your crumb.

Herb Variations

The herb combination listed is my go-to, but rosemary and cheddar is a match made in heaven. Fresh dill works wonderfully if you want something brighter. Use whatever fresh herbs you have on hand or need to use up—this bread is forgiving that way.

Serving Suggestions

This bread is the perfect companion to tomato soup on cold days. It also makes excellent breakfast toast topped with scrambled eggs or avocado. The best way is still warm with a generous slathering of butter.

• Wrap leftovers tightly and they will stay fresh for about two days
• Revive day-old bread by warming it in a 350°F oven for 10 minutes
• Freeze extra slices and toast them straight from frozen

Save

Nothing beats the smell of this bread baking on a rainy afternoon. It is simple, satisfying, and guaranteed to disappear quickly.

Recipe FAQs

→ What makes soda bread different from regular bread?

Soda bread uses baking soda as a leavening agent instead of yeast, which means no rising time or kneading is required. The buttermilk reacts with the baking soda to create lift, resulting in a dense, moist crumb with a slightly tangy flavor.

→ Can I use dried herbs instead of fresh?

Yes, you can substitute dried herbs. Use approximately one-third the amount of fresh herbs called for—so 1 tablespoon of fresh thyme becomes 1 teaspoon dried. The flavor will be slightly more concentrated, so adjust to taste.

→ How should I store this bread?

Wrap the cooled loaf tightly in plastic wrap or place in an airtight container. It's best enjoyed within 1-2 days while still fresh. For longer storage, slice and freeze individual portions, then toast before serving.

→ Can I make this dairy-free?

Substitute the buttermilk with a plant-based milk mixed with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes before using. Use vegan butter and dairy-free cheddar cheese shreds in place of regular dairy products.

→ Why is there a cross cut on top of the loaf?

The traditional cross cut serves two purposes: it helps the heat penetrate to the center of the loaf for even baking, and it allows the bread to expand properly as it cooks, preventing the crust from cracking unevenly.

→ Can I add other ingredients to this bread?

Absolutely. Try adding crispy bacon bits, roasted garlic, sun-dried tomatoes, or different cheese varieties like Gruyère or smoked cheddar. You can also add seeds like sesame or poppy seeds to the top for extra texture.