Savory Herbed Cheddar Bread (Printable)
A rustic loaf blending sharp cheddar and fresh herbs, perfect for warm, flavorful snacks or sides.
# What You'll Need:
→ Dry Ingredients
01 - 3 cups all-purpose flour
02 - 1 tbsp granulated sugar
03 - 1 tsp baking soda
04 - 1 tsp fine sea salt
→ Cheese & Herbs
05 - 1 ½ cups sharp cheddar cheese, grated
06 - 2 tbsp fresh chives, finely chopped
07 - 1 tbsp fresh parsley, finely chopped
08 - 1 tsp dried thyme
→ Wet Ingredients
09 - 1 ½ cups cold buttermilk
10 - 4 tbsp unsalted butter, melted and cooled
11 - 1 large egg, lightly beaten
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease surface.
02 - In a large mixing bowl, whisk together flour, sugar, baking soda, and salt until well blended.
03 - Stir in grated cheddar, chives, parsley, and thyme until evenly distributed throughout flour mixture.
04 - In a separate bowl, whisk together cold buttermilk, melted butter, and beaten egg until uniform.
05 - Pour wet ingredients into dry mixture. Using a wooden spoon, mix just until shaggy dough forms, being careful not to overmix.
06 - Turn dough onto lightly floured surface. Gently knead 4–5 times to bring together, then shape into round loaf approximately 7 inches in diameter.
07 - Transfer dough to prepared baking sheet. Using a sharp knife, cut a deep X across the top of loaf.
08 - Bake for 35–40 minutes until crust is deeply golden and a skewer inserted into center comes out clean.
09 - Cool on wire rack for at least 20 minutes before slicing to allow crumb to set properly.
# Expert Advice:
01 -
- The crumb stays tender for days, making it perfect for make-ahead meals or lazy weekend breakfasts
- That deep golden crust gives way to pockets of melted cheese throughout every slice
02 -
- Overmixing is the enemy here, working the dough too much makes the crust tough and the crumb dense
- The X on top is not just decorative, it helps the bread bake evenly in the center
03 -
- Grate the cheese while it is cold, but let it come to room temperature before mixing for better distribution
- Brush the top with extra buttermilk or a beaten egg before baking for an even shinier crust