Cheddar And Herb Soda Bread (Print Version)
Golden rustic loaf baked with sharp cheddar cheese, chives, parsley, and thyme. Ready in 50 minutes.
# What You 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 (plus extra for brushing)
# How-To:
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 to evenly 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 on top of the loaf. Brush lightly with extra melted butter if desired.
07 - Bake for 30 to 35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
08 - Transfer to a wire rack to cool. Serve warm or at room temperature with butter.
# Expert Advice:
01 -
- It comes together in under 15 minutes with almost zero effort
- The cheese creates these irresistible pockets of gooey goodness throughout
- No yeast means no waiting around for dough to rise
02 -
- Overmixing will make the bread tough so stop as soon as the dough comes together
- The cross on top is not just decorative, it helps the bread bake through evenly
03 -
- Cold cheese grates better so pop it in the freezer for 15 minutes first
- If you do not have buttermilk, mix regular milk with a tablespoon of vinegar