A quick and savory soda bread studded with sharp cheddar and fragrant fresh herbs, this rustic loaf comes together effortlessly—no yeast or rising time required. It bakes up with a golden crust, a tender crumb, and a satisfying depth of flavor from the herbs and cheese.
Why You’ll Love This Recipe
I love how simple and forgiving this soda bread recipe is. There’s no need for yeast, kneading, or proofing—just mix, shape, and bake. The combination of cheddar with chives, thyme, rosemary, and sage gives every bite a burst of flavor, while the buttermilk keeps the texture moist and tender. It’s perfect as a side for soups, stews, or just slathered with butter while still warm from the oven.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups all-purpose flour, plus extra as needed
1 ½ tsp baking soda
1 tsp salt
2 tbsp chopped fresh chives
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage
1 cup shredded cheddar cheese
1 ¾ cups buttermilk
Directions
I preheat the oven to 425 °F (≈ 220 °C).
In a large bowl, I whisk together the flour, baking soda, and salt.
I stir in the chopped herbs and shredded cheddar until evenly combined.
I pour in the buttermilk and mix until the dough just comes together—no need to overmix.
On a lightly floured surface, I gently knead the dough just enough to form a smooth ball.
I shape the dough into a 7-inch (≈ 18 cm) round and place it on a floured baking sheet.
I dust the top with a little more flour and score a cross about ½ inch deep across the top.
I bake it at 425 °F for 15 minutes, then lower the temperature to 375 °F (≈ 190 °C) and continue baking for 30–35 minutes.
Once baked, I tap the bottom—it should sound hollow. I wrap the hot loaf in a clean tea towel and let it cool slightly before slicing.
Servings and timing
This recipe yields 1 loaf, which serves about 8 people.
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: Around 1 hour
Variations
I like swapping in different cheeses like Gruyère or a smoked cheddar for a unique twist.
If I’m out of fresh herbs, I use dried—just about 1 tsp dried for every tablespoon of fresh.
Sometimes, I add a pinch of garlic powder or a handful of chopped green onions for an extra kick.
For a bit of heat, I stir in some red pepper flakes or a chopped jalapeño.
storage/reheating
Once cooled, I store the bread in an airtight container or wrap it tightly in foil. It keeps well at room temperature for up to 2 days or in the fridge for 4–5 days. To reheat, I warm slices in the oven at 300 °F or toast them for a bit of crispness. Freezing also works—I slice the loaf and freeze individual pieces, then toast straight from frozen.
FAQs
What if I don’t have buttermilk?
I make a simple substitute by adding 2 teaspoons of lemon juice or vinegar to regular milk and letting it sit for 5 minutes before using.
Can I use dried herbs instead of fresh?
Yes, I reduce the amount to about 1 teaspoon dried for every tablespoon of fresh herbs.
How do I know when the soda bread is done baking?
I tap the bottom of the loaf—if it sounds hollow, it’s done. The crust should be golden and firm.
Why wrap the bread in a tea towel after baking?
Wrapping the hot loaf softens the crust and helps it cool without drying out too quickly.
Can I make this recipe gluten-free?
I haven’t tried it, but a good-quality gluten-free all-purpose flour blend should work. I make sure it includes xanthan gum for best results.
Conclusion
This cheddar herb soda bread is one of my favorite go-to recipes when I want something hearty and flavorful without the wait. It comes together in a flash, makes the kitchen smell amazing, and tastes even better. Whether I’m serving it with soup, breakfast eggs, or enjoying a slice with butter, it never lasts long in my kitchen.
A quick and savory soda bread studded with cheddar and fresh herbs
Ingredients
4 cups all‑purpose flour, plus extra as needed
1 ½ tsp baking soda
1 tsp salt
2 tbsp chopped fresh chives
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage
1 cup shredded cheddar cheese
1 ¾ cups buttermilk
Instructions
Preheat oven to 425 °F (≈ 220 °C).
In a bowl, whisk together the flour, baking soda, and salt.
Add the chopped herbs and shredded cheddar to the dry mixture and stir to combine.
Pour in the buttermilk and stir until just combined into a dough.
Turn the dough onto a lightly floured surface and gently knead a couple of times to smooth it—do not overwork.
Shape into a ball and flatten into a circle about 7 in (≈ 18 cm) in diameter.
Transfer to a lightly floured baking sheet and dust the top with more flour.
Score a cross (~½ inch deep) across the top of the dough.
Bake for 15 minutes at 425 °F, then reduce oven temperature to 375 °F (≈ 190 °C) and bake an additional 30–35 minutes, until the loaf is done (it should sound hollow when tapped on the bottom).
Wrap the baked loaf in a tea towel to cool (this helps soften the crust) before slicing and serving.
Notes
If using dried herbs, reduce the total amount (about 1 tsp dried for 1 Tbsp fresh).
You can make a buttermilk substitute by adding 2 tsp lemon juice or vinegar to milk and letting it sit 5 minutes.
Don’t over‑knead the dough—gentle handling yields better texture.
Wrapping in a towel while cooling retains moisture and softens the crust.
