Description
This easy homemade Irish-style cheddar herb soda bread is quick to make, packed with sharp cheddar and fresh herbs, and delivers a golden crust with a tender, flavorful crumb. Perfect for brunch, soup night, or any time you crave fresh bread without the fuss of yeast.
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)
Instructions
- Preheat your oven to 425°F (220°C). If using a cast iron skillet, place it in the oven while preheating.
- In a large bowl, whisk together flour, baking soda, salt, and sugar until well combined.
- Stir in shredded cheddar, chopped chives, parsley, and dried thyme. Toss to coat the cheese and herbs in flour.
- Make a well in the center and pour in the buttermilk. Gently mix with a wooden spoon or your hands just until a shaggy dough forms. Do not overmix.
- Turn the dough onto a lightly floured surface and gently shape into a round loaf about 7 inches wide. Dust with more flour if sticky.
- Place the loaf onto a parchment-lined baking sheet or into the preheated cast iron skillet. Flatten slightly to about 2 inches tall.
- Use a sharp knife to cut a deep ‘X’ across the top of the loaf (about ½ inch deep).
- Beat the egg and brush over the top for a golden crust, or use milk, or skip for a rustic finish.
- Bake for 30–35 minutes, checking at 30 minutes. The loaf should be deeply golden and sound hollow when tapped. Tent with foil if browning too quickly.
- Remove from oven and cool on a wire rack for at least 15 minutes before slicing.
Notes
For best results, shred your own cheddar and use cold ingredients. Mix the dough gently and bake immediately after adding buttermilk for the best rise. The bread is best served warm but keeps well for 2 days at room temperature or can be frozen. Variations include using different herbs, adding sun-dried tomatoes, or making it gluten- or dairy-free with suitable substitutes.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Bread
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice (1/10th of loaf)
- Calories: 220
- Sugar: 2
- Sodium: 400
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 2
- Protein: 8
Keywords: cheddar herb soda bread, Irish soda bread, easy bread recipe, homemade bread, no yeast bread, cheddar bread, herb bread, brunch, St. Patrick's Day, quick bread