Cheddar Herb Soda Bread Recipe – Easy Homemade Irish-Style Loaf

Name: Cheddar Herb Soda Bread
Prep time: 15 min
Cook time: PT-487587H29M53S
Total time: PT-487587H29M53S
Cuisine: Irish
Ingredients: 4 cups (500g) all-purpose flour; 2 teaspoons (10g) baking soda; 1 teaspoon (5g) fine sea salt; 1 tablespoon (12g) granulated sugar; 1.5 cups (150g) sharp cheddar cheese, shredded; 2 tablespoons fresh chives, finely chopped; 2 tablespoons fresh parsley, finely chopped; 1 teaspoon dried thyme; 1.7 cups (400ml) buttermilk (or 1.7 cups milk + 1 tablespoon lemon juice or vinegar, let sit 5 minutes); 1 large egg (for brushing, optional)

By:

Mala

August 11, 2025

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The first time I pulled a loaf of cheddar herb soda bread from my oven, the aroma was downright irresistible—cheesy, herby, and with that faint tang only true Irish-style soda bread can deliver. You know that bread you just can’t stop tearing off pieces of, even before it’s cooled? This is it. My love affair with soda bread started during a rainy week in Dublin years ago, where every cozy café seemed to have its own version. When I got home, I couldn’t stop thinking about how to bring those flavors into my kitchen—without fussing with yeast or waiting hours for dough to rise.

This cheddar herb soda bread recipe is the result of many, many loaves (honestly, some were bricks, some were too dry, but most were deliciously edible). Over time, I learned the secret to that perfect crumb and golden crust: just the right amount of buttermilk, a generous handful of sharp cheddar, and a mix of fresh and dried herbs. I’ve baked this for family brunches, quick weeknight dinners, and even as a last-minute addition to holiday tables. It’s a lifesaver for busy folks (like me) who crave homemade bread but don’t have the patience for kneading or proofing. And if you’re feeding picky eaters or want to sneak in some extra flavor, this loaf is a total game-changer.

Whether you’re a seasoned bread baker or just getting started, this cheddar herb soda bread makes you look like a pro—no fancy skills needed. After countless test bakes, I’ve nailed the method so you get a loaf that’s moist, flavorful, and impossible to resist. Cheddar herb soda bread is now a staple in my family’s routine (and a frequent request from friends). Ready to bake the easiest, cheesiest homemade Irish-style bread ever? Let’s get started!

Why You’ll Love This Cheddar Herb Soda Bread Recipe

Quick & Easy: You’ll have warm, homemade bread on the table in under an hour. Perfect for those days when you want fresh bread but don’t want to wait.
Simple Ingredients: Nothing fancy required—just flour, baking soda, buttermilk, cheddar, and herbs. Most of these are probably already in your kitchen.
Perfect for Any Occasion: This cheddar herb soda bread shines at brunch, alongside soup, or as a rustic side for holiday dinners. It’s just as good toasted for breakfast the next morning, too.
Crowd-Pleaser: Kids love the cheesy flavor, adults appreciate the herby kick, and honestly—there’s never any left over at potlucks or family gatherings.
Unbelievably Delicious: The combo of sharp cheddar and mixed herbs is next-level comfort food. The crust is golden and crisp, while the inside stays soft and moist.

What really sets this cheddar herb soda bread apart? I’ve tested dozens of variations and found that blending both fresh and dried herbs creates a deeper, more complex flavor. Shredding the cheddar by hand (rather than buying pre-shredded) means the cheese melts better and gives you those dreamy pockets of gooey goodness. And, let’s face it, the “no yeast, no knead” approach means anyone can make it—no bread-baking experience required. My family always requests this loaf for St. Patrick’s Day, but it’s honestly an anytime favorite (especially when you want something cozy and homemade without the stress).

This recipe is more than just bread—it’s that warm, welcoming feeling you get from something made with love, in your own kitchen. I promise, after your first bite, you’ll wonder how you ever lived without cheddar herb soda bread in your life.

Ingredients Needed for Cheddar Herb Soda Bread

This recipe uses pantry staples and fresh accents to deliver bold flavor and a perfectly tender crumb. Here’s what you’ll need for your homemade Irish-style cheddar herb soda bread:

All-purpose flour (500g / 4 cups) – Standard flour works best for the right texture, but you can use half whole wheat if you like a denser loaf.
Baking soda (2 tsp / 10g) – The classic leavening agent for soda bread. Be sure it’s fresh for maximum rise.
Fine sea salt (1 tsp / 5g) – Balances the cheese and brings out the herb flavor.
Granulated sugar (1 tbsp / 12g) – Just a touch to round out the flavor (don’t skip it; trust me, it makes a difference!).
Sharp cheddar cheese (150g / 1.5 cups, shredded) – I highly recommend shredding your own from a block; it melts more evenly and adds better flavor. I love using an Irish cheddar for authenticity, but any sharp cheddar works.
Fresh chives (2 tbsp, finely chopped) – Adds a mild onion flavor and lovely color.
Fresh parsley (2 tbsp, finely chopped) – Gives the loaf a fresh, herby lift.
Dried thyme (1 tsp) – Earthy and aromatic; balances the cheese.
Buttermilk (400ml / 1.7 cups) – The key to a tender, flavorful crumb. If you don’t have buttermilk, you can make your own by mixing 1 tbsp lemon juice or vinegar into whole milk and letting it sit for 5 minutes.
Egg (1 large) – For brushing the top to get that lovely golden crust. You can skip this for a more rustic look, or brush with milk instead.

Ingredient Tips & Substitutions:

Gluten-free: Use a trusted 1:1 gluten-free flour blend—look for one with xanthan gum for best texture.
Dairy-free: Swap cheddar for your favorite dairy-free cheese and use plant-based “buttermilk” (soy milk + vinegar works well).
Herb swaps: Try dill, rosemary, or basil in place of chives and parsley. Dried herbs are fine in winter, but fresh really pops in spring and summer.
Add-ins: A handful of chopped sun-dried tomatoes or roasted garlic takes this to another level—just don’t overload or you’ll weigh down the dough.

I’m loyal to Kerrygold cheddar for the best melt and flavor, but any sharp or extra-sharp cheddar will do. For the herbs, I grow parsley and chives in my window box, but store-bought fresh herbs work great too. Don’t stress if you’re missing one—soda bread is all about making do with what you have!

Equipment Needed

Large mixing bowl – For combining the dry and wet ingredients. Any sturdy bowl will do; glass or metal are easiest to clean.
Measuring cups and spoons – Precision matters for bread, so use these to measure out flour, soda, and liquids.
Box grater – For shredding cheddar cheese. I’ve used both a classic box grater and a food processor with a grating attachment—both work, but by hand gives chunkier shreds (yum!).
Baking sheet or cast iron skillet – For baking. I love using a cast iron pan for extra crispy edges, but a standard baking sheet lined with parchment is totally fine.
Parchment paper – Optional, but makes cleanup easier and prevents sticking.
Sharp knife – For scoring the top of the loaf (gives it that classic soda bread look).
Pastry brush – For brushing on the egg wash. If you don’t have one, use clean fingers or a spoon.

If you’re just starting out, don’t worry about fancy equipment. I’ve made cheddar herb soda bread on an old cookie sheet and mixed the dough with a wooden spoon—still tasted amazing. For cleanup, I recommend soaking any cheesy tools in hot water right away (melted cheese can get stubborn!). And if you don’t have a pastry brush, an unused (clean) paintbrush works in a pinch. Budget tip: thrift stores often have great deals on cast iron pans and sturdy bowls.

Preparation Method

cheddar herb soda bread preparation steps

Preheat your oven: Set it to 425°F (220°C). If you’re using a cast iron skillet, pop it in the oven while it preheats for an extra crispy bottom crust.
Mix dry ingredients: In a large bowl, whisk together 4 cups (500g) all-purpose flour, 2 tsp (10g) baking soda, 1 tsp (5g) fine sea salt, and 1 tbsp (12g) sugar. Make sure the baking soda is well-distributed—no one wants a bitter bite.
Add cheese and herbs: Stir in 1.5 cups (150g) shredded cheddar, 2 tbsp chopped chives, 2 tbsp chopped parsley, and 1 tsp dried thyme. Toss gently to coat everything in flour—this helps the cheese distribute evenly.
Add buttermilk: Make a well in the center and pour in 400ml (1.7 cups) buttermilk. Using a wooden spoon or your hands, gently mix just until a shaggy dough forms. Don’t overwork it—soda bread gets tough fast if you knead too much. The dough will be sticky (that’s normal!).
Shape the dough: Turn the dough onto a lightly floured surface. With floured hands, gently shape it into a ball or round loaf about 7 inches (18cm) wide. If it’s really sticky, dust your hands and the dough with a bit more flour.
Transfer to baking pan: Place the loaf onto a parchment-lined baking sheet or into your preheated cast iron skillet. Flatten slightly—about 2 inches (5cm) tall is ideal for even baking.
Score the top: Use a sharp knife to cut a deep “X” across the top (about ½ inch / 1.25cm deep). This helps the loaf bake evenly and gives it that classic rustic look.
Egg wash (optional): Beat 1 egg and brush it over the top of the loaf for a golden, shiny crust. You can skip this or use milk if you prefer a more matte finish.
Bake: Bake for 30–35 minutes. Check at the 30-minute mark—the loaf should be deeply golden and sound hollow when tapped on the bottom. If the top is browning too quickly, tent with foil for the last 10 minutes.
Cool: Remove from oven and let the cheddar herb soda bread cool on a wire rack for at least 15 minutes before slicing. Cutting too soon makes the crumb gummy (I know, waiting is hard).

Troubleshooting Tips: If your dough is too dry, add a splash more buttermilk. If it’s sticky beyond belief, sprinkle in a tablespoon of flour at a time. Soda bread isn’t supposed to be perfectly smooth—rustic is the goal! If your loaf spreads out too much, your dough was likely too wet (it’ll still taste great, promise). For the best texture, mix the dough quickly and bake right away—baking soda loses oomph if it sits around.

Personal tip: I like to prep my herbs and shred cheese before I even start measuring flour. It saves time and keeps the process smooth, especially on busy evenings. And don’t worry if your loaf isn’t picture-perfect—cheddar herb soda bread is all about flavor, not perfection!

Cooking Tips & Techniques

Don’t overmix: The less you work the dough, the more tender your bread. I learned this the hard way—my first loaf was dense as a doorstop. Mix just until combined (a few dry patches are fine).
Shred your own cheese: Pre-shredded cheese is coated in anti-caking agents, which can mess with melting. Freshly shredded cheddar gives you gooier pockets and more flavor.
Use cold buttermilk and cheese: Chilled ingredients keep the dough from getting sticky and help the bread rise taller.
Score the loaf deeply: A shallow “X” can close up during baking, so go for at least ½ inch deep. This classic look also helps heat penetrate the center.
Don’t skip the cooling step: Slicing hot bread leads to a gummy texture. Let it cool on a rack—even if the house smells amazing (I’ve caved before, but I always regret it!).
Tent with foil if needed: If your loaf is browning too fast, loosely cover with foil for the last 10 minutes to avoid a burnt crust.
Bake immediately: Once you add buttermilk, the baking soda starts working. Get your loaf in the oven ASAP for the best rise.
Plan your multitasking: While the bread bakes, prep a soup or salad—you’ll have a full meal ready to go, and the kitchen will already smell incredible.

One of my early mistakes? Letting the dough sit while I cleaned up—my loaf ended up flat and sad. Now, I do all my prep before adding the buttermilk and bake straight away. For consistent results, use an oven thermometer (many home ovens run hot or cold). And remember, cheddar herb soda bread is forgiving—rustic shapes and golden cheesy bits are part of the charm!

Variations & Adaptations

Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour. Add 1/2 tsp xanthan gum if your blend doesn’t already contain it for a better texture.
Dairy-Free: Use a dairy-free cheese alternative and make “buttermilk” by mixing plant milk with lemon juice or vinegar. I’ve tried this with oat milk and vegan cheddar—it’s surprisingly good!
Spicy Kick: Add 1/2–1 tsp crushed red pepper flakes or a handful of chopped pickled jalapeños for a zesty twist. My husband loves it this way for chili night.
Seasonal Herbs: Swap in rosemary, basil, or dill depending on what’s fresh in your garden or at the store—each herb gives a different vibe.
Garlic Lovers: Stir in a couple of minced garlic cloves or a teaspoon of garlic powder for even more savory depth.
Cooking Methods: Try baking the dough as mini rolls or in a muffin tin for individual servings (bake 15–20 minutes). Great for lunchboxes or picnics!

My favorite personal twist? Adding a handful of chopped sun-dried tomatoes and a pinch of smoked paprika. It’s like cheddar herb soda bread meets pizza—perfect for summer picnics or snacking with a glass of chilled white wine. Don’t be afraid to get creative—this recipe is super forgiving and loves a little experimentation!

Serving & Storage Suggestions

Cheddar herb soda bread is at its best served slightly warm, with a generous smear of salted butter. For a brunch spread, slice thick and serve alongside scrambled eggs, smoked salmon, or a fresh green salad. It’s also perfect for dunking into soups or stews—Irish-style, of course.

If you’re entertaining, slice the loaf into wedges and arrange on a wooden board with cheeses, pickles, and fruit for a rustic snack platter. For breakfast, toast leftovers and top with avocado or a fried egg—it’s a game changer.

Storage: Wrap cooled bread tightly in foil or plastic wrap and store at room temperature for up to 2 days. For longer storage, slice and freeze in an airtight bag—toast straight from frozen for a quick treat. To refresh, warm slices in a toaster or the oven at 350°F (175°C) for 5–7 minutes.

Honestly, the flavors get even better on day two, as the herbs and cheese settle into the crumb. If you’ve somehow got leftovers (rare in my house), cube and toast for amazing croutons or breadcrumbs.

Nutritional Information & Benefits

Each slice (1/10th of a loaf) contains approximately:

Calories: 220
Protein: 8g
Fat: 7g
Carbohydrates: 30g
Fiber: 2g

This cheddar herb soda bread offers a solid protein boost from the cheddar and buttermilk, and you’ll get a dose of calcium, too. The fresh herbs add antioxidants and flavor without extra calories. It’s naturally vegetarian, and easy to adapt for gluten-free or dairy-free diets. Potential allergens include wheat, dairy, and egg (if using an egg wash). From a wellness perspective, I love that this recipe skips the preservatives and hidden sugar you’ll find in store-bought bread. It’s hearty, satisfying, and makes real food feel both easy and special.

Conclusion

If you’re craving bread that’s golden, cheesy, and packed with herby flavor—without the wait—this cheddar herb soda bread recipe is for you. It’s fast, forgiving, and endlessly customizable, making it a winner for bakers of any experience. Whether you’re serving it up at brunch, pairing it with soup, or just sneaking a warm slice straight from the oven, you’ll love how easy and rewarding homemade Irish-style bread can be.

I’ve baked this loaf more times than I can count, and every time, I’m reminded why homemade bread is worth the (minimal) effort. Give it your own twist—switch up the herbs, add a spicy kick, or try a new cheese. If you try this cheddar herb soda bread, I’d love to hear what you think! Leave a comment, share your variations, or tag me if you snap a photo for Instagram or Pinterest. Happy baking—may your kitchen always smell this good!

Frequently Asked Questions

Can I make cheddar herb soda bread without buttermilk?

Yes! Just mix 1 tablespoon of lemon juice or vinegar into 1.7 cups (400ml) of milk, let it sit for 5 minutes, and use as you would buttermilk. It works great for this recipe.

How do I know when the soda bread is done baking?

The loaf should be deep golden and sound hollow when tapped on the bottom. A toothpick inserted into the center should come out clean.

Can I freeze cheddar herb soda bread?

Absolutely. Slice the cooled bread, wrap tightly, and freeze for up to 2 months. Toast slices directly from the freezer for best results.

Is this recipe gluten-free?

Not as written, but you can substitute a 1:1 gluten-free flour blend to make it gluten-free. The texture will be slightly different but still tasty.

What herbs work best in this soda bread?

I love using fresh chives, parsley, and dried thyme, but you can use dill, rosemary, or basil. Mix and match based on what’s fresh or your favorite flavors!