Description
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.
