A hearty, savory soda bread studded with sharp cheddar and fresh herbs — crusty on the outside, soft and cheesy inside. Quick to make and perfect alongside soups or salads.
Why You’ll Love This Recipe
I love how this bread comes together in just 45 minutes and doesn’t need any yeast, rising time, or kneading. It’s got a rich, cheesy flavor from the sharp cheddar, and the fresh herbs add brightness and depth. The crust turns perfectly golden and crisp, while the inside stays tender and fluffy. I often make this when I want a rustic, comforting bread that feels homemade without taking all afternoon.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tbsp finely chopped fresh herbs (e.g. parsley, chives, or a mix)
1 tbsp melted butter (optional, for brushing)
Directions
I preheat the oven to 200 °C (400 °F) and line a baking sheet with parchment paper.
In a large mixing bowl, I whisk together the flour, baking soda, and salt.
I stir in the grated cheddar and chopped herbs until they’re evenly mixed through the flour.
I make a well in the center of the dry mix and pour in the buttermilk, stirring gently with a wooden spoon until a soft, slightly sticky dough forms. I take care not to overmix it.
I turn the dough onto a floured surface and shape it into a round loaf about 20 cm (8 inches) in diameter. Then I transfer it to the prepared baking sheet.
Using a sharp knife, I cut a deep cross (1–2 cm) on top of the dough to help it bake evenly.
If I’m using melted butter, I brush it over the top for a more golden crust.
I bake the bread for 30–35 minutes, until it’s golden brown and sounds hollow when tapped underneath. If the top browns too fast, I loosely tent it with foil.
Once baked, I cool it on a rack for at least 15 minutes before slicing. I enjoy it warm or at room temperature.
Servings and timing
This recipe makes 1 loaf, which I usually slice into about 8 servings. It takes 10 minutes to prepare and 35 minutes to bake, for a total time of 45 minutes from start to finish.
Variations
Sometimes I switch up the herbs depending on what I have—rosemary and thyme are great additions. When I want a little heat, I stir in a pinch of crushed black pepper or chili flakes. I’ve even added caramelized onions or a sprinkle of paprika for a smoky twist. The base is very adaptable, so I make it my own with whatever’s in the pantry.
storage/reheating
To store the bread, I let it cool completely, then wrap it tightly in foil or store it in an airtight container at room temperature for up to 2 days. For longer storage, I slice and freeze it, then reheat individual slices in the toaster or oven. To reheat the whole loaf, I wrap it in foil and place it in a 325°F oven for about 10-15 minutes until warmed through.
FAQs
Can I substitute the buttermilk?
Yes, I often use plain yogurt thinned with a splash of milk if I’m out of buttermilk. It works just as well.
What herbs work best in this bread?
I like using parsley and chives, but rosemary, thyme, or a blend all work beautifully. Fresh herbs give the best flavor, but I can use dried ones in a pinch.
How do I know when the bread is done?
I tap the bottom of the loaf—it should sound hollow. That’s how I tell it’s baked all the way through.
Can I make this ahead of time?
Yes, I sometimes bake it the day before and reheat slices the next day. It also toasts really well.
What can I serve this with?
I often serve it with soup, especially tomato or vegetable-based ones. It’s also great with eggs at brunch or just buttered as a snack.
Conclusion
This Cheddar and Herb Soda Bread has become one of my favorite go-to recipes when I want something homemade, warm, and comforting without the wait. It’s quick, packed with flavor, and pairs with just about any meal. I make it again and again, changing up the herbs or cheese to keep things interesting—and it never disappoints.
A hearty, savory soda bread studded with sharp cheddar and fresh herbs — crusty on the outside, soft and cheesy inside. Quick to make and perfect alongside soups or salads.
2 tbsp finely chopped fresh herbs (e.g. parsley, chives, or a mix)
1 tbsp melted butter (optional, for brushing)
Instructions
Preheat your oven to 200 °C (400 °F). Line a baking sheet or heavy baking tray with parchment paper.
In a large bowl, whisk together the flour, baking soda, and salt until evenly combined.
Stir in the grated cheddar and chopped herbs, ensuring they are well distributed through the flour mixture.
Make a well in the center and pour in the buttermilk. Stir gently with a wooden spoon until a soft, slightly sticky dough forms. Do not overmix — work just until combined.
Turn the dough out onto a lightly floured surface and shape into a round loaf (about 20 cm / 8 in diameter). Place the loaf onto the prepared baking sheet.
Use a sharp knife to cut a deep cross (about 1–2 cm) on top of the loaf — this helps the bread bake evenly.
If using, brush the top with melted butter to encourage browning and a richer crust.
Bake in the preheated oven for about 30–35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, you can tent it loosely with aluminum foil.
Remove from the oven and let cool on a rack for at least 15 minutes before slicing. Enjoy warm or at room temperature.
Notes
You can substitute buttermilk with plain yogurt thinned with a little milk if needed.
Feel free to vary the herbs — rosemary, thyme, or a bit of parsley plus chive all work well.
For extra flavor, mix a pinch of crushed black pepper into the dough.
Leftovers slice nicely for sandwiches and toast well the next day.
