I fell in love with this rustic Cheddar Herb Soda Bread the first time I baked it — the crust is crisp, the crumb is tender, and the cheddar-herb flavor feels like a warm hug. It’s a quick, yeast-free loaf that comes together in one bowl and is perfect for weeknight dinners or easy weekend baking. When I want something comforting fast, I often serve it with a bowl of creamy cheddar garlic‑herb potato soup, which makes every bite sing.
Why Make This Recipe
- Fast: No yeast or rising time — ready in about an hour from start to finish.
- Flavorful: Sharp cheddar and fresh herbs give a savory lift to plain soda bread.
- Versatile: Great with soups, sandwiches, or as a snack with butter.
- Minimal equipment: One bowl, a baking sheet or skillet, and a spoon is all you need.
- Personal pick: I love this loaf for its reliable texture — even on busy nights it turns out tender with a crunchy top.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 30–35 minutes at 425°F (220°C)
- Total time: 45–50 minutes
- Servings: Makes 1 medium loaf (8–10 slices)
- Difficulty: Easy
- Method: Quick-mix soda-bread technique — dry ingredients combined, cut in butter, add buttermilk, shape and bake on a sheet or in a skillet.
My Experience Making This Recipe
I tested this recipe several times, adjusting flour ratios and herb amounts until the crumb was moist but not gummy. The main challenge was balancing cheddar moisture and liquid; using a moderately dry shredded cheddar and cold buttermilk solved that. Baking in a preheated cast-iron skillet gave the best bottom crust in my tests.
How to Make Cheddar Herb Soda Bread
Start by whisking dry ingredients — 3 cups (360 g) all-purpose flour, 1 tsp baking soda, 1½ tsp salt, and 1 tbsp sugar — in a large bowl. Cut in 2 tbsp cold unsalted butter until the mix looks like coarse crumbs, then stir in 1 cup (110 g) shredded sharp cheddar and 2 tbsp chopped fresh herbs (parsley, chives, or thyme). Make a well, pour in 1½ cups (360 ml) cold buttermilk, and fold gently until just combined; don’t over-mix. Shape into a round on a floured surface, score the top, and bake at 425°F (220°C) for 30–35 minutes until golden and an inserted skewer reads 205°F (96°C).
Expert Tips for Success
- Measure flour properly: Spoon flour into the cup and level it; packed flour gives a dense loaf.
- Use fresh baking soda: If your soda is old the rise will be weak — test by dropping a pinch into vinegar; it should fizz.
- Keep cheddar cold and coarsely shredded: Small pieces hydrate faster and can make the dough oily; coarse shreds give pockets of cheesy flavor.
- Equipment tip: A preheated cast-iron skillet yields a crisper bottom, but a parchment-lined baking sheet works well too. For a rustic look, score a deep cross with a sharp knife before baking.
- Heat control: Start at 425°F (220°C). If the crust browns too quickly, lower to 400°F (200°C) and tent with foil.
How to Serve Cheddar Herb Soda Bread
- Soup pairing: Tear and dip into brothy soups — it’s especially good alongside re-creations like the Subway‑style Italian herb cheese bread when you want a sandwich-and-soup vibe.
- Sandwich base: Slice horizontally and fill with roasted turkey, mustard, and greens for a savory sandwich.
- Breakfast option: Toast slices, spread with butter or cream cheese, and top with smoked salmon or a fried egg.
- Presentation tip: Serve warm, brushed with 1 tbsp melted butter and sprinkled with extra chopped herbs for shine and aroma.
Storage and Reheating Guide
Cool completely before storing to avoid sogginess. Keep at room temperature in a paper bag or a loosely closed plastic bag for up to 2 days to preserve crust texture. For longer storage, slice and freeze in an airtight container or freezer bag for up to 3 months; toast slices straight from frozen. Reheat whole or slices in a 350°F (175°C) oven for 8–12 minutes, or toast slices until edges are crisp. For cozy pairings, reheat and serve with the hearty cheddar garlic‑herb potato soup.
Recipe Variations
- Gluten-free: Substitute a tested 1:1 gluten-free flour blend and add 1 tsp xanthan gum if your blend lacks it; bake a little longer and check doneness with a thermometer.
- Dairy-free: Use dairy-free butter and swap buttermilk for a mixture of 1½ cups unsweetened almond milk + 1½ tbsp lemon juice (let sit 5 minutes). Use a dairy-free cheddar-style shreds.
- Spicy twist: Fold in 1–2 finely chopped jalapeños and swap half the cheddar for pepper jack — for inspiration on technique, see the jalapeño‑cheddar Dutch‑oven technique.
- Herb-forward: Use 2 tbsp chopped dill and 1 tbsp lemon zest for a brighter loaf that pairs well with fish or salads.
Nutritional Highlights
- Good source of calcium and protein from cheddar.
- Moderate in carbohydrates — one slice provides quick energy; enjoy with protein or fat to balance a meal.
- Allergens: Contains gluten (wheat) and dairy. For allergy-friendly options, follow the gluten-free or dairy-free variations above. Aim for 1–2 slices per person as a side.
Troubleshooting Common Issues
- Dense or heavy loaf: Likely overworked dough or packed flour. Mix until just combined and measure flour by spooning.
- Gummy or undercooked interior: Oven temperature might be low or the loaf was slightly underbaked — use a thermometer and bake until the center reaches ~205°F (96°C).
- Very dark crust before the center is done: Move the loaf to a lower rack, reduce oven to 400°F (200°C), and tent with foil for the remaining time.
Frequently Asked Questions
Q: Can I make this without buttermilk?
A: Yes — use 1½ cups milk (dairy or non-dairy) plus 1½ tbsp lemon juice or white vinegar, let sit 5 minutes to thicken. This recreates the acidity needed to activate the baking soda for lightness.
Q: How do I know when soda bread is fully baked?
A: Visual cues help: a deep golden crust, a hollow sound when you tap the bottom, and an internal temperature of about 205°F (96°C). A skewer inserted into the center should come out mostly clean.
Q: Can I add more cheese or herbs without changing the texture?
A: Small increases (an extra 1/4 to 1/2 cup cheese or 1 tbsp herbs) are fine. Large amounts of cheese add moisture and may require a splash more flour; add incrementally and watch the dough consistency.
Q: Is this bread suitable for beginners?
A: Absolutely — soda bread is forgiving and fast. Follow the “mix until just combined” rule, avoid overworking, and use an oven thermometer if you’re unsure about your oven’s accuracy.
Cheddar Herb Soda Bread
- Total Time: 50 minutes
- Yield: 8–10 slices 1x
- Diet: Vegetarian
Description
A quick, yeast-free loaf of cheddar herb soda bread that’s perfect for weeknight dinners or weekend baking.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 tsp baking soda
- 1½ tsp salt
- 1 tbsp sugar
- 2 tbsp cold unsalted butter
- 1 cup (110 g) shredded sharp cheddar
- 2 tbsp chopped fresh herbs (parsley, chives, or thyme)
- 1½ cups (360 ml) cold buttermilk
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together flour, baking soda, salt, and sugar.
- Cut in the cold unsalted butter until the mixture resembles coarse crumbs.
- Stir in the shredded sharp cheddar and chopped herbs.
- Make a well in the dry ingredients and pour in the cold buttermilk; fold gently until just combined.
- Shape the mixture into a round loaf on a floured surface and score the top.
- Transfer to a baking sheet or a preheated cast-iron skillet.
- Bake for 30–35 minutes until the loaf is golden and sounds hollow when tapped.
Notes
Serve warm brushed with melted butter and sprinkled with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg