Savory Herbed Cheddar Bread

The smell of sharp cheddar hitting a hot pan will always stop me in my tracks. My grandmother never measured anything when she made soda bread, but she taught me that the cheese should be the star of the show, not just an afterthought. This version came together on a rainy Tuesday when I needed something warm and comforting to go with a pot of potato soup. Now it is the one bread recipe I actually bother to memorize.

I brought this loaf to a friend's house last winter, and her husband actually asked if there was any left before he had even finished his first slice. Something about the combination of sharp cheddar and fresh herbs makes people feel instantly at home. It has become my go-to whenever someone needs a little extra comfort.

Ingredients

• All-purpose flour: The structure here matters, so do not be tempted to swap in whole wheat without adjusting the liquid
• Sharp cheddar cheese: Buy a block and grate it yourself for better melting and more intense flavor
• Fresh chives and parsley: These bright herbs cut through the richness of all that cheese
• Dried thyme: Earthy and fragrant, it deepens the flavor without competing with the cheddar
• Cold buttermilk: The acidity activates the baking soda while keeping the crumb tender
• Unsalted butter: Melted and cooled adds richness without making the dough too heavy to work with
• Large egg: Provides structure and helps the loaf rise beautifully

Instructions

Preheat and prepare:

Heat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup

Mix the dry foundation:

Whisk together flour, sugar, baking soda, and salt in a large bowl until everything looks uniform

Add the flavor makers:

Stir in the grated cheddar, chives, parsley, and thyme until evenly distributed throughout the flour

Combine the wet mixture:

Whisk the cold buttermilk, melted butter, and beaten egg in a separate bowl until blended

Bring it together:

Pour the wet ingredients into the dry and mix with a wooden spoon just until a shaggy dough forms

Shape the loaf:

Turn the dough onto a floured surface, knead gently 4 or 5 times, then form into a round about 7 inches across

Score the top:

Transfer to your prepared sheet and cut a deep X across the top with a sharp knife

Bake to golden:

Bake for 35 to 40 minutes until deeply golden and a skewer comes out clean from the center

Let it rest:

Cool on a wire rack for at least 20 minutes before slicing, or the cheese will ooze out too much

Save

My sister called me last week asking for this recipe after she tasted it at a brunch I hosted. She said her family kept reaching for just one more slice until suddenly half the loaf was gone. It has become the bread that actually gets finished instead of sitting forgotten on the counter.

Getting The Dough Right

The dough should look messy and shaggy when you stop mixing it. That rough texture is exactly what gives soda bread its characteristic crumb. If it feels too sticky, lightly flour your hands rather than adding more flour to the bowl.

Cheese Selection Tips

Extra sharp cheddar gives you the most flavor impact, but a sharp Irish cheddar works beautifully too. Avoid pre-shredded cheese since the anti-caking coating prevents proper melting and can leave gritty spots in your finished loaf.

Serving Suggestions

This bread shines alongside creamy tomato soup or hearty beef stew. It also makes an incredible breakfast when toasted and topped with a scrambled egg. For a simple appetizer, serve warm slices with salted butter and maybe a drizzle of honey.

• Wrap cooled bread tightly and store at room temperature for up to 2 days
• Revive day-old bread by warming it in a 350°F oven for 5 to 10 minutes
• Freeze slices individually for quick toast-or-go breakfasts

Save

There is something deeply satisfying about a recipe that comes together this quickly and tastes like it took all day. Happy baking.

Recipe FAQs

→ What herbs complement the sharp cheddar in this bread?

Fresh chives, parsley, and thyme balance the sharpness of cheddar with bright, herbaceous notes.

→ Can I substitute the herbs used in the bread?

Yes, rosemary or dill can replace the herbs for a different aromatic profile while maintaining flavor depth.

→ Why is baking soda used instead of yeast?

Baking soda reacts quickly with buttermilk to leaven the bread, making it a fast, no-yeast option with a tender crumb.

→ How should the loaf be shaped before baking?

Gently knead the dough into a round loaf about 7 inches in diameter, then cut a deep 'X' on top to help it bake evenly.

→ What is the best way to serve this bread?

Enjoy warm with salted butter or alongside creamy soups and hearty stews for a comforting meal.

→ Are there any suggested add-ins to enhance flavor?

Adding half a teaspoon of garlic powder to the dry ingredients can deepen the savory profile.