Few things are more comforting than the smell of fresh bread baking, and this Cheddar and Herb Soda Bread is no exception. With its crispy crust, tender interior, and bursts of cheddar and herbs in every bite, this bread transforms any meal into something special — and you don’t even need yeast or proofing time.
It’s perfect alongside soups like Irish Potato Soup or hearty stews such as German Goulash. Try it toasted with butter or dipped in French Garlic Soup for the ultimate comfort combo.
Table of Contents
Why You’ll Love This Cheddar and Herb Soda Bread
- Quick & easy: No yeast, kneading, or waiting required.
- Flavor-packed: Fresh herbs and cheddar give every bite a punch.
- Rustic & hearty: The crumbly texture and golden crust are irresistible.
- Perfect for soups: Complements everything from chowders to stews.
- Versatile: Swap herbs or cheeses for endless variations.
Ingredients You’ll Need
- 4 cups all-purpose flour (plus extra as needed)
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 tbsp chopped fresh chives
- 1 tbsp each of chopped fresh thyme, rosemary, and sage
- 1 cup shredded cheddar cheese
- 1 ¾ cups buttermilk
Instructions For The Best Cheddar and Herb Soda Bread
- Preheat the oven:
Set to 400°F (200°C). Lightly grease a baking sheet or line with parchment paper. - Combine dry ingredients:
In a large bowl, whisk together flour, baking soda, salt, herbs, and cheddar cheese. - Add buttermilk:
Pour in the buttermilk and mix until a sticky dough forms. If it’s too wet, add a bit more flour. - Shape and score:
Turn dough onto a floured surface, shape into a round loaf, and place on the prepared sheet. Use a sharp knife to score a deep “X” on top. - Bake:
Bake for 35–40 minutes, or until golden and hollow-sounding when tapped on the bottom. - Cool and serve:
Cool slightly before slicing. Serve warm with butter or alongside soups and salads.
Expert Tips
- Don’t overmix — it keeps the crumb light and tender.
- Use extra-sharp cheddar for deeper flavor.
- Add a sprinkle of Parmesan on top for a golden crust.
- Substitute buttermilk with milk + lemon juice (1 tbsp per cup) if needed.
Serving Ideas
This soda bread pairs beautifully with:
- Portuguese Kale Soup for a rustic twist.
- Winter Warmer Soup for cozy nights.
- Green Goddess Herb Soup for a fresh herbal pairing.
- Beef Braciole for a hearty dinner spread.
Storage & Reheating
- Room Temperature: Store in an airtight bag for up to 2 days.
- Fridge: Keeps fresh for up to 5 days.
- Freezer: Wrap tightly and freeze up to 2 months. Thaw and reheat in a 350°F oven for 5–8 minutes.
Nutrition (Per Serving)
(Based on 10 slices)
- Calories: 265
- Protein: 9g
- Carbohydrates: 33g
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 420mg
- Fiber: 1g
- Sugar: 2g
- Calcium: 160mg
- Iron: 2mg
Frequently Asked Questions
Can I use dried herbs?
Yes, but use only 1 teaspoon of each dried herb — they’re stronger than fresh.
Can I make it gluten-free?
Yes! Substitute with a 1:1 gluten-free all-purpose blend.
Can I add more cheese?
Absolutely — add up to 1 ½ cups for an extra-cheesy loaf.
Final Thoughts
This Cheddar and Herb Soda Bread is the perfect mix of rustic simplicity and savory indulgence. Whether served at brunch, alongside soup, or on your holiday table, it delivers homemade warmth in every slice.
For more cozy bread pairings, check out my Italian Panettone Bread — the sweet cousin to this savory favorite.
Cheddar and Herb Soda Bread
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Grease a baking sheet or line it with parchment paper.
- In a large bowl, whisk together flour, baking soda, salt, chives, thyme, rosemary, sage, and cheddar cheese.
- Pour in buttermilk and mix until a sticky dough forms. Add more flour if too wet.
- Turn dough onto a floured surface, shape into a round loaf, and place on prepared baking sheet. Score a deep “X” on top with a sharp knife.
- Bake for 35–40 minutes, or until golden and sounds hollow when tapped.
- Cool slightly before slicing. Serve warm with butter or alongside soup or salad.
Nutrition
Notes
- No yeast or proofing required.
- Buttermilk can be substituted with milk and lemon juice.
- Use gluten-free all-purpose flour if needed.
