Description
A savory soda bread studded with sharp cheddar and fresh herbs—quick to make and great alongside soups or stews.
Ingredients
- 4 cups all‑purpose flour
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 tbsp chopped fresh chives
- 1 tbsp fresh thyme (or other fresh herbs)
- 1 ¾ cups buttermilk
- 1 cup cheddar cheese (shredded)
- 2 tsp lemon juice or vinegar (to curdle the milk, optional)
Instructions
- Preheat oven to 400 °F (≈ 200 °C) and line a baking sheet (or prepare a baking surface).
- If making homemade “buttermilk,” mix 2 tsp lemon juice or vinegar into the milk and let sit for ~5 minutes to curdle. :contentReference[oaicite:0]{index=0}
- In a large bowl, whisk together flour, baking soda, and salt.
- Stir in the chopped herbs (chives, thyme) and about ¾ of the cheddar cheese into the dry mixture.
- Add the buttermilk and gently stir to combine, just until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead gently just until it holds together (don’t overwork it).
- Shape into a round loaf (disc), about 1½–2 inches thick. Transfer to the prepared baking sheet.
- Sprinkle the remaining shredded cheddar over the top of the loaf.
- Using a sharp knife, cut a deep “X” (cross) into the top of the loaf (this helps with even baking).
- Bake in preheated oven for about 30–35 minutes, until the top is golden and a skewer or toothpick inserted in the center comes out clean. (Some versions say 30–35 min) :contentReference[oaicite:1]{index=1}
- Let the loaf cool on a wire rack before slicing.
Notes
- Be careful not to overmix the dough; soda breads are best when just combined.
- Use a good quality sharp cheddar for best flavor.
- You can vary the herbs (rosemary, parsley, dill) depending on preference.
- Soda bread is best eaten the same day, but you can refresh slices in a toaster or oven the next day.
