Name: Cheddar and Herb Soda Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon sugar; 1 1/2 cups buttermilk; 1 large egg; 1/4 cup unsalted butter, melted; 1 1/2 cups sharp cheddar cheese, shredded; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh chives, chopped; 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

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A rustic and savory twist on traditional soda bread, this Cheddar and Herb Soda Bread is a quick, no-yeast recipe that I love to whip up when I want something hearty and flavorful in under an hour. With its golden crust, sharp cheddar cheese, and fresh herbs throughout, it’s a satisfying bread that pairs beautifully with soups and stews or simply warm with a slather of butter.

Cheddar and Herb Soda Bread

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon sugar

1 ½ cups buttermilk

1 large egg

¼ cup unsalted butter, melted

1 ½ cups sharp cheddar cheese, shredded

2 tablespoons fresh parsley, chopped

1 tablespoon fresh chives, chopped

1 teaspoon fresh thyme leaves (or ½ teaspoon dried)

Directions

I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.

In a large mixing bowl, I whisk together the flour, baking soda, baking powder, salt, and sugar.

In another bowl, I combine the buttermilk, egg, and melted butter, whisking them together until smooth.

I stir the wet ingredients into the dry mixture just until everything comes together. The dough will be sticky at this point.

Then I gently fold in the shredded cheddar cheese and chopped herbs until they’re evenly distributed.

On a floured surface, I turn out the dough and shape it into a round loaf, then transfer it to the prepared baking sheet.

Using a sharp knife, I cut an “X” across the top of the loaf to help it bake evenly.

I bake it for 35–40 minutes, or until it turns golden and a toothpick inserted in the center comes out clean.

I let it cool slightly before slicing and serving warm.

Servings and timing

This recipe makes about 10 slices of bread.

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Each slice contains approximately 250 kcal.

Variations

I sometimes swap sharp cheddar with smoked cheddar or gouda for a deeper, smokier flavor.

For a spicy version, I add a pinch of red pepper flakes or diced jalapeños.

I’ve also made this with dried herbs when I don’t have fresh ones—just use about half the amount.

To make it extra savory, I stir in a few minced garlic cloves along with the herbs.

If I want a softer crust, I bake it in a greased cast iron skillet instead of on a baking sheet.

Storage/Reheating

I keep any leftover bread wrapped in foil or an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate it for up to 5 days or freeze slices for up to 3 months. To reheat, I toast slices in the oven at 300°F (150°C) for about 10 minutes, or I warm them in a skillet for a slightly crisp edge.

FAQs

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

I check for a golden crust and insert a toothpick in the center—if it comes out clean, it’s ready. The loaf should also sound hollow when I tap the bottom.

Can I make this bread without buttermilk?

Yes, I sometimes make a quick substitute by mixing 1 ½ cups of milk with 1 ½ tablespoons of lemon juice or vinegar. Let it sit for 5–10 minutes before using.

What’s the best way to serve this bread?

I like it best warm with a bit of salted butter. It’s also great alongside soups, stews, or with eggs for breakfast.

Can I use pre-shredded cheese?

I prefer freshly shredded cheese because it melts better and doesn’t contain anti-caking agents that can affect texture, but pre-shredded works in a pinch.

Why is there no yeast in this bread?

This is a classic soda bread, which relies on baking soda and buttermilk for leavening instead of yeast. That’s what makes it so quick and easy to prepare.

Conclusion

Cheddar and Herb Soda Bread is one of my go-to recipes when I want something comforting and homemade without a lot of fuss. The sharp cheese, fresh herbs, and tender crumb make it a standout, whether I serve it with a cozy bowl of soup or just enjoy it fresh out of the oven. It's easy, flavorful, and always a hit at the table.

Recipe:

Cheddar and Herb Soda Bread

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Author: Cheryl
Total Time: 55 minutes
Yield: 10 slices
Diet: Vegetarian

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Description

A quick, no-yeast soda bread packed with sharp cheddar cheese and fresh herbs, offering a savory and hearty flavor perfect for soups, stews, or as a warm snack with butter.

Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar.
In another bowl, whisk the buttermilk, egg, and melted butter until smooth.
Stir the wet ingredients into the dry ingredients until just combined. The dough will be sticky.
Fold in the shredded cheddar cheese and chopped herbs evenly.
Turn the dough out onto a floured surface and shape it into a round loaf.
Transfer the loaf to the prepared baking sheet and cut an “X” on the top with a sharp knife.
Bake for 35–40 minutes, until golden and a toothpick inserted into the center comes out clean.
Let cool slightly before slicing and serving warm.