Cheddar and Herb Soda Bread

There’s something magical about pulling a warm loaf of bread straight from the oven, especially when it’s packed with gooey cheese and fresh herbs. This Cheddar and Herb Soda Bread is everything you love about homemade bread without the fuss of kneading or waiting for yeast to rise. In under an hour, you’ll have a golden, rustic loaf that smells like heaven and tastes even better.

Soda bread has its roots in Ireland, where home cooks needed a quick and reliable way to bake fresh bread without yeast. This recipe takes that traditional base and elevates it with sharp cheddar cheese and fragrant herbs like parsley, rosemary, or chives. The result? A hearty loaf with a crunchy crust, soft crumb, and bursts of cheesy goodness in every bite.

If you’ve ever wanted to bake bread but felt intimidated, this recipe is for you. There’s no proofing, no long waiting, and no fancy equipment. Just mix, shape, bake, and enjoy. Serve it with soup, pair it with butter, or toast it for breakfast—it’s versatile, easy, and absolutely delicious.

Whether you’re a beginner baker or just craving a savory twist on soda bread, this Cheddar and Herb Soda Bread is going to be your new go-to recipe.

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What Makes This Cheddar and Herb Soda Bread Special?

• No yeast required: Skip the waiting and proofing—this bread rises with baking soda and buttermilk.

• Packed with flavor: Sharp cheddar cheese melts into the loaf, while fresh herbs add bright, savory notes.

• Quick and easy: From start to finish, you’ll have fresh bread on the table in less than an hour.

• Rustic charm: No need for perfection—its rough, golden crust is part of the beauty.

• Versatile pairing: Perfect alongside soups, salads, or enjoyed warm with butter.

This bread is ideal for weeknight dinners, last-minute gatherings, or when you want homemade bread without hours of effort. The best part? The texture stays tender inside while the crust crisps up beautifully, giving you bakery-quality bread at home.

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Ingredient Notes

• All-purpose flour: The base of the bread. For a heartier loaf, swap half with whole wheat flour.

• Baking soda: The leavening agent that makes the bread rise. Don’t skip—it’s essential.

• Buttermilk: Reacts with baking soda to create lift and tender texture. If you don’t have buttermilk, use milk plus 1 tablespoon lemon juice or vinegar.

• Sharp cheddar cheese: Brings bold, cheesy flavor. You can also try smoked cheddar or Gruyère.

• Fresh herbs (parsley, rosemary, chives): Add fragrance and freshness. Dried herbs work too—just use half the amount.

• Salt: Enhances flavor and balances the richness of the cheese.

• Butter (optional): Brushed on top before baking for extra color and flavor.

Equipment: A baking sheet or cast-iron skillet works perfectly for this rustic bread—no special loaf pan needed.

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How To Make Cheddar and Herb Soda Bread

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly flour a cast-iron skillet.

   • Tip: A preheated skillet gives the bread a slightly crispier bottom.

2. Mix dry ingredients. In a large bowl, whisk together 4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.

   • Look for even distribution so the bread rises evenly.

3. Add cheese and herbs. Stir in 1 ½ cups grated sharp cheddar and 2–3 tablespoons chopped fresh herbs.

   • Tip: Toss the cheese in flour first to keep it from clumping.

4. Pour in buttermilk. Add 1 ¾ cups buttermilk and gently mix with a wooden spoon until a shaggy dough forms.

   • Don’t overmix—the dough should be slightly sticky.

5. Shape the loaf. Turn the dough onto a floured surface, shape into a round loaf, and place on your baking sheet or skillet.

6. Score the top. Use a sharp knife to cut a deep “X” across the top.

   • This helps the bread bake evenly and gives it that classic soda bread look.

7. Bake. Place in the oven for 35–40 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom.

   • Internal temperature should reach 200°F (93°C).

8. Cool slightly before slicing. Rest the bread on a wire rack for 10–15 minutes before cutting to lock in moisture.

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Storage Options

• Room temperature: Store in a bread bag or wrapped in a clean towel for up to 2 days.

• Refrigeration: Keep in the fridge for up to 5 days. Rewarm before serving for best texture.

• Freezing: Wrap in foil and place in a freezer bag for up to 2 months. Slice before freezing for easy use.

• Reheating: Warm in the oven at 300°F (150°C) for 10 minutes or toast individual slices.

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Variations and Substitutions

• Add jalapeños for a spicy kick.

• Use smoked cheddar for a deeper flavor.

• Swap cheddar for feta and dill for a Mediterranean twist.

• Make it gluten-free with a 1:1 gluten-free flour blend.

• Try a sweet version by leaving out cheese and herbs, then adding raisins and a touch of honey.

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Frequently Asked Questions

Can I make this ahead of time?
Yes! Bake the bread, let it cool, then wrap tightly and store at room temperature for up to 2 days.

What if I don’t have buttermilk?
Mix regular milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.

Why is my bread dense?
Overmixing the dough can make it heavy. Mix just until combined.

Can I use self-rising flour?
Yes, but reduce the baking soda by half since self-rising flour already has leavening.

How do I know it’s done baking?
The loaf should be golden, sound hollow when tapped, and register 200°F inside.

Can I bake it in a loaf pan?
Yes, though the shape will be different. Baking time may be slightly longer.

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Conclusion

Cheddar and Herb Soda Bread is proof that homemade bread doesn’t have to be complicated. With just a handful of ingredients and under an hour of your time, you’ll have a rustic, cheesy loaf that pairs with just about anything. Whether you enjoy it fresh from the oven, toasted with butter, or alongside a hearty stew, this bread is guaranteed to become a family favorite.

Give it a try, and don’t forget to share your results—I’d love to hear how you put your own spin on it!

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