Description
This Cheddar and Herb Soda Bread is a savory, rustic loaf infused with sharp cheddar cheese and fragrant herbs like thyme, rosemary, and sage. Made without yeast and rising with baking soda, this easy-to-make bread is perfect for soups, stews, or just serving warm with butter. It’s hearty, flavorful, and ready in under an hour!
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 each of chopped fresh thyme, rosemary, and sage
- 1 cup shredded cheddar cheese
- 1 ¾ cups buttermilk
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Make the Dough: In a large mixing bowl, combine flour, baking soda, and salt. Stir to combine, then add the chopped herbs and shredded cheddar cheese. Pour in the buttermilk and stir until the dough begins to form.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Knead it gently for a couple of turns to bring it together into a smooth ball. Flatten the dough into a 7-inch circle.
- Prepare for Baking: Transfer the dough to a lightly floured baking sheet. Dust the top with flour and use a sharp knife to score a cross into the top, cutting about ½ inch deep.
- Bake: Bake for 15 minutes at 425°F, then reduce the heat to 375°F (190°C) and continue baking for another 30-35 minutes, or until golden brown. The bread should sound hollow when tapped on the bottom.
- Cool: Once baked, wrap the bread in a tea towel to cool. The steam will help soften the crust.
Notes
- Cheese Options: You can swap cheddar for gouda, mozzarella, or other sharp cheeses for a different flavor.
- Herb Variations: Feel free to use other fresh herbs like parsley or basil to customize the recipe.
- Vegan Option: Substitute the buttermilk with plant-based milk (and a teaspoon of lemon juice or vinegar) for a dairy-free version.
