Cheddar and Herb Soda Bread is a cozy, quick bread packed with sharp cheddar cheese and fresh herbs that give it a wonderful pop of flavor. The crumb is soft yet a little crumbly, and the crust has a lovely golden crunch. It’s the kind of bread that makes your kitchen smell like a warm, welcoming hug.
I love making this bread when I want something fresh but don’t want to wait for yeast to rise. It’s a simple mix that comes together fast, and the cheddar and herbs feel like a little treat baked right inside. I usually pick whatever herbs I have on hand—thyme, rosemary, or chives all work wonderfully and make the bread taste special without much effort.
My favorite way to enjoy this bread is warm, sliced thick with a pat of butter melting on top. It’s perfect with soups, stews, or just alongside a salad. Sometimes I even use it to make a quick sandwich, and it always feels like a bit more exciting than regular bread. This is one of those recipes I happily keep coming back to whenever I want something simple, flavorful, and satisfying.
Key Ingredients & Substitutions
Flour: All-purpose flour works best here for the right texture. You can try half whole wheat for a nuttier taste, but it may make the bread a bit denser.
Baking soda: The main leavening agent in soda bread, baking soda reacts with the acidity of buttermilk to make the bread rise quickly.
Buttermilk: It adds moisture and tangy flavor and activates the baking soda. No buttermilk? Mix 1 ¾ cups milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
Cheddar cheese: Sharp cheddar gives great flavor; mild cheddar or even a sharp white cheddar can work. For a dairy-free option, try a plant-based cheese.
Fresh herbs: I love parsley, chives, and thyme for fresh, bright notes. You can swap them for dill, rosemary, oregano, or even a pinch of dried herbs if fresh isn’t available.
How Can You Get the Perfect Crust and Soft Inside in Soda Bread?
The trick to soda bread is to work quickly but gently. Over-kneading can make the loaf tough, so knead just enough to hold the dough together.
- Make sure the oven is fully preheated to 425°F (220°C) for a good crust.
- Score a deep ‘X’ on top to help the heat reach the center while baking.
- Bake until golden brown and the bottom sounds hollow when tapped—this means it’s cooked through.
- Let it cool on a wire rack but slice while slightly warm for the best texture and taste.
Equipment You’ll Need
- Large mixing bowl – big enough to mix the dough comfortably without spilling.
- Wooden spoon – perfect for stirring sticky dough without scratching your bowl.
- Measuring cups and spoons – accurate measurements help the bread rise just right.
- Baking sheet or tray – use a sturdy one to hold the loaf while it bakes evenly.
- Sharp knife – for scoring the top of the bread, which helps it bake through properly.
- Wire rack – lets the bread cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap cheddar for feta or goat cheese to add a tangy twist that pairs well with herbs.
- Add cooked bacon bits or pancetta for a smoky, savory note that makes the bread heartier.
- Mix in chopped sun-dried tomatoes or olives for a Mediterranean flavor boost.
- Try fresh rosemary or sage instead of parsley and thyme for a more earthy, aromatic bread.
Equipment Needed
- Large mixing bowl – to mix your dough easily.
- Wooden spoon or spatula – for stirring the sticky dough without making a mess.
- Measuring cups and spoons – for accurate ingredient amounts.
- Baking sheet or tray – to bake the soda bread on; line it with parchment paper for easy cleanup.
- Sharp knife – to score the top of the loaf before baking.
- Wire cooling rack – to cool the bread evenly and prevent sogginess.
Flavor Variations
- Cheese: Try swapping sharp cheddar for feta, mozzarella, or a smoky gouda for different tastes.
- Herbs: Use rosemary, sage, dill, or oregano instead of or combined with parsley and thyme.
- Add-ins: Mix in chopped sun-dried tomatoes, olives, or cooked bacon bits for extra flavor and texture.
- Seeds: Sprinkle sesame, poppy, or caraway seeds on top before baking for a crunchy crust.
Can I Use Regular Milk Instead of Buttermilk?
Yes! If you don’t have buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 ¾ cups of regular milk. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.
How Should I Store Leftover Soda Bread?
Store leftover bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, freeze slices in a sealed bag and toast or warm them when ready to eat.
Can I Add Other Herbs or Ingredients?
Absolutely! Feel free to experiment with different herbs like rosemary or sage, or add extras like sun-dried tomatoes, olives, or cooked bacon to customize the flavor.
How Do I Know When the Bread Is Fully Baked?
The bread is done when it’s golden brown and sounds hollow when you tap the bottom. You can also insert a skewer into the center; it should come out clean.
