Description
This easy herb-infused soda bread recipe features fresh herbs and cheddar cheese for a savory, aromatic loaf with a tender crust. Perfect for pairing with soups and stews.
Ingredients
Scale
- 4 cups all-purpose flour, plus extra for dusting
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh sage, finely chopped
- 1 cup shredded cheddar cheese
- 1 ¾ cups buttermilk
Instructions
- Preheat oven to 425°F. Lightly dust a baking sheet with flour.
- In a large bowl, combine flour, baking soda, and salt. Stir well.
- Fold in chopped fresh herbs and shredded cheddar cheese.
- Pour in buttermilk and stir until a slightly sticky dough forms. Do not overmix.
- Lightly flour a clean surface. Turn out the dough and knead a few times until smooth.
- Shape the dough into a round loaf, about 7 inches in diameter. Place on the prepared baking sheet.
- Dust the top lightly with flour. Score a deep cross (about ½ inch deep) into the top of the loaf.
- Bake at 425°F for 15 minutes.
- Reduce oven temperature to 375°F and bake for an additional 30-35 minutes, or until the bottom sounds hollow when tapped.
- Wrap the bread in a clean tea towel to cool and soften the crust.
Notes
- For the best flavor, always use fresh herbs.
- Using sharp cheddar cheese will give your bread a richer taste.
- Avoid over-kneading the dough to ensure a tender bread.
- Wrap the bread immediately after baking to maintain a soft crust.
- If you don’t have buttermilk, substitute with 1 ¾ cups milk mixed with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
- Dried herbs can be used; use half the amount of fresh herbs.
- Store bread in an airtight container at room temperature for 2-3 days.
- Bread can be frozen for up to 1 month if wrapped tightly.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (8 slices total)
- Calories: 190 kcal