Cheddar and Herb Soda Bread (Printable)

Rustic quick bread with sharp cheddar and fresh herbs, ready in 50 minutes.

# What You'll Need:

→ Dry Ingredients

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

→ Cheese & Herbs

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

→ Wet Ingredients

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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly flour the surface.
02 - Whisk together flour, salt, baking soda, and black pepper in a large bowl until well blended.
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 buttermilk and melted butter into the well. Stir with fork or spatula just until dough comes together—avoid overmixing.
05 - Turn dough onto floured surface. Gently shape into a round loaf approximately 7 inches across and 2 inches high. Transfer to prepared baking sheet.
06 - Cut a deep cross pattern on top of loaf using a sharp knife. Brush lightly with additional melted butter if desired.
07 - Bake for 30–35 minutes until golden brown and loaf sounds hollow when tapped on bottom.
08 - Transfer to wire rack to cool. Serve warm or at room temperature with butter.

# Expert Advice:

01 -
  • No yeast means no waiting around—this bread goes from bowl to oven in under ten minutes
  • The combination of sharp cheddar and fresh herbs creates this incredible savory depth that makes every bite feel special
02 -
  • Do not overmix the dough—stir until just combined and trust me, it will look shaggy and that is exactly right
  • The cross on top is not just decorative, it helps the center cook through properly
03 -
  • If your buttermilk has been sitting in the fridge for weeks, give it a sniff—active buttermilk should have a pleasant tang
  • The hollow sound test is the most reliable way to tell if your bread is done

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