Welcome
Soda bread gets a savory upgrade with sharp cheddar and fresh herbs — no yeast, no fuss, big flavor. I make this loaf when I want a quick, rustic bread to serve with soup or a salad, and it reliably delivers a crisp crust and tender, cheesy crumb. After several tests I settled on simple measures and a few technique tweaks that make it reliably good every time.
Why Make This Recipe
- Fast: no rising time — from mix to oven in about 10 minutes.
- Flavorful: sharp cheddar and herbs give true savory depth without complicated steps.
- Versatile: great with soups, stews, breakfasts, or as sandwich bread.
- Reliable: uses pantry basics (flour, baking soda, buttermilk) and bakes consistently.
- Personal note: I love this loaf because it comes out golden and rustic with minimal effort, and it lifts a weekday meal into something special.
- For a fun pairing idea, try a sweet spread — I sometimes serve it with a fruit-based condiment I found here: sweet charoset twist.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 30–40 minutes
- Total time: 40–50 minutes
- Servings: 8 slices (one 8–9 inch loaf or round)
- Difficulty: Easy
- Method: Dry ingredients mixed, folded with cold butter and cheddar, moistened with buttermilk, shaped into a round, slashed, and baked at 425°F (220°C) until golden and hollow-sounding.
My Experience Making This Recipe
I tested this loaf multiple times with small tweaks to butter temperature and buttermilk volume. Brushing the top with melted butter and scoring a deep cross improved crust color and interior crumb in my trials. The biggest discovery: less mixing equals better texture — overworking yields a denser loaf.
How to Make Savory Cheddar Herb Soda Bread
This recipe is straightforward: whisk dry ingredients, cut cold butter into the flour to create small pea-sized bits, stir in grated cheddar and chopped herbs, then add buttermilk and mix just until combined. Shape the shaggy dough into a round, score the top deeply to direct the oven spring, and bake at 425°F (220°C) on a baking sheet or in a preheated cast-iron skillet until golden and hollow when tapped. Expect a crisp exterior and moist, tender crumb studded with melted cheddar.
Basic ingredient guideline (tested and balanced)
- 3 cups (360 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp fine salt
- 2 tbsp granulated sugar (optional)
- 4 tbsp (56 g) cold unsalted butter, cut into small cubes
- 1 1/2 cups (170 g) sharp cheddar, coarsely grated
- 2 tbsp fresh herbs, chopped (parsley, chives, or thyme)
- 1 1/4–1 1/2 cups (300–360 ml) buttermilk, chilled
- 1 large egg (optional, enriches crumb)
- 1 tbsp melted butter for brushing
Quick method notes:
- Preheat oven to 425°F (220°C) and position rack in lower third for a good crust.
- Use a bench scraper to shape the dough—minimal handling.
- Bake 30–40 minutes; internal temp should be about 205°F (96°C) or the loaf should sound hollow.
Expert Tips for Success
- Use cold butter and cut it in until pea-sized pieces remain; those pockets melt in the oven and give a flakier crumb.
- Measure flour by spooning it into the cup and leveling rather than scooping; too much flour = heavy loaf. Use a kitchen scale for accuracy.
- Test doneness with an instant-read thermometer — 205°F (96°C) internal gives a fully baked, non-gummy crumb.
- Score the top at least 1/2 inch deep to control the split and let steam escape for better oven spring.
- If you have a cast-iron skillet, preheat it in the oven and bake the loaf inside for a crispier base and deeper crust color.
How to Serve Savory Cheddar Herb Soda Bread
- Slice warm and serve with butter, a smear of mustard, or chilled herb butter for brunch.
- Pair with a bowl of tomato soup, chowder, or a hearty lentil stew for a filling dinner.
- Turn slices into grilled cheese sandwiches — the cheddar inside adds extra punch.
- Present on a wooden board, slice partially through and fan the pieces; sprinkle a few extra chopped herbs on top for a fresh look.
Storage and Reheating Guide
- Room temperature: Keep wrapped in a clean dish towel or paper bag for 1–2 days to preserve crust texture.
- Refrigeration: Avoid refrigerating for long; it dries bread faster — up to 4 days wrapped in plastic wrap is acceptable if you must.
- Freezing: Slice and wrap portions tightly in plastic wrap then foil. Freeze up to 3 months. Thaw slices at room temperature or in the fridge overnight.
- Reheating: Refresh slices in a 350°F (175°C) oven for 5–8 minutes, or toast directly for 2–3 minutes. For a just-baked feel, sprinkle a little water on the crust before reheating.
Recipe Variations
- Gluten-free: Use a tested 1:1 gluten-free baking flour blend that contains xanthan/guar; expect a slightly different crumb and reduce mixing. Add 1–2 extra tablespoons of buttermilk if dry.
- Dairy-free: Replace butter with chilled dairy-free block shortening and use a plant-based buttermilk (soy or oat + 1 tbsp vinegar). Use dairy-free cheddar-style shreds.
- Herb-forward: Double fresh herbs (4 tbsp total) and add 1 tsp lemon zest for brightness.
- Spicy cheddar: Add 1–2 tsp smoked paprika or 1/2–1 tsp cayenne and swap to pepper jack or a smoked cheddar for a kick.
Nutritional Highlights
- This bread provides protein and calcium from cheddar and buttermilk.
- It’s an energy-dense carbohydrate source — good as part of a balanced meal but watch portion sizes if tracking calories.
- Allergens: contains gluten and dairy; egg optional. For gluten-free or dairy-free diets, see Recipe Variations.
Troubleshooting Common Issues
- Dense or heavy loaf: Likely over-measured flour or over-mixed dough. Use a scale and mix only until ingredients come together.
- Pale crust: Oven temperature too low or lack of surface sugar/fat. Preheat oven fully to 425°F (220°C) and brush top with melted butter.
- Gummy center: Underbaked. Check internal temperature (205°F/96°C) and bake an extra 5–10 minutes; cover with foil if crust browns too quickly.
Frequently Asked Questions
Q1: Can I use self-rising flour instead of all-purpose?
A1: You can, but adjust the leavening. Self-rising flour already contains baking powder and salt; omit the added baking soda and salt from the recipe and use 1/4–1/2 tsp baking soda if you still want that quick rise. I prefer all-purpose plus baking soda and buttermilk for the classic soda bread tang.
Q2: Why does soda bread need buttermilk?
A2: Buttermilk provides the acid that reacts with baking soda to create lift and tenderize the crumb. If you don’t have buttermilk, make a substitute by mixing 1 tbsp white vinegar or lemon juice into 1 1/4 cups milk and let it sit 5 minutes.
Q3: Can I shape this into rolls or muffins?
A3: Yes. Divide dough into muffin tins or shape small rounds and bake at 400°F (205°C) for about 15–20 minutes. Muffins bake faster; check for a golden top and internal doneness.
Q4: How do I keep the cheddar from sinking to the bottom?
A4: Toss grated cheddar with a tablespoon of the flour from the recipe before folding it into the dough. That light coating helps suspend the cheese in the batter and prevents sinking.
Conclusion
For more ideas and variations on cheddar and herb soda breads, check out this classic inspiration at Irish Cheddar and Herb Soda Bread – Baking Bites. If you’re curious about using sourdough for an Irish twist, this piece is a helpful read: Baking Up Irish Traditions with a Sourdough Twist. Want a muffin-style take on soda bread? Try these inventive muffins here: Irish Soda Bread Muffins. For a slightly different cheese profile and technique pointers, see this Parmesan Herb version: Parmesan Herb Soda Bread I Baker Bettie. And for a rosemary-cheddar variant with presentation tips, visit Rosemary Cheddar Irish Soda Bread – Foodness Gracious.
Savory Cheddar Herb Soda Bread
- Total Time: 50 minutes
- Yield: 8 slices (one 8–9 inch loaf)
- Diet: Vegetarian
Description
A quick, rustic soda bread enhanced with sharp cheddar and fresh herbs, perfect for serving with soups or salads.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp fine salt
- 2 tbsp granulated sugar (optional)
- 4 tbsp (56 g) cold unsalted butter, cut into small cubes
- 1 1/2 cups (170 g) sharp cheddar, coarsely grated
- 2 tbsp fresh herbs, chopped (parsley, chives, or thyme)
- 1 1/4–1 1/2 cups (300–360 ml) chilled buttermilk
- 1 large egg (optional)
- 1 tbsp melted butter for brushing
Instructions
- Preheat oven to 425°F (220°C) and position rack in lower third.
- Whisk together flour, baking soda, salt, and sugar in a bowl.
- Cut cold butter into the flour mixture until pea-sized bits remain.
- Stir in grated cheddar and chopped herbs.
- Add buttermilk gradually, mixing just until combined.
- Shape the shaggy dough into a round and score the top deeply.
- Bake for 30–40 minutes, or until the loaf sounds hollow when tapped.
Notes
For a crispier base, consider using a preheated cast-iron skillet. Brush the top with melted butter for a golden crust.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Mixing and baking
- Cuisine: American