Cheddar and Herb Soda Bread

I love making cheddar and herb soda bread when I want fresh, homemade bread without the wait of yeast and rising time. It’s hearty, savory, and packed with cheesy flavor and fragrant herbs. The crust turns beautifully golden while the inside stays tender and slightly crumbly.

Why You’ll Love This Recipe

I love how quickly this bread comes together. Since it uses baking soda instead of yeast, I can mix and bake it right away.

I also appreciate how flavorful it is. The sharp cheddar melts into the dough while the herbs add freshness and depth. It pairs perfectly with soups, stews, or simply a smear of butter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon dried thyme
1 1/2 cups shredded sharp cheddar cheese
1 1/4 cups buttermilk
2 tablespoons melted butter

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

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

3. I stir in the chopped parsley, chives, dried thyme, and shredded cheddar cheese.

4. I pour in the buttermilk and melted butter, then mix just until a soft dough forms. I avoid overmixing.

5. I turn the dough onto a lightly floured surface and gently shape it into a round loaf.

6. I place the loaf on the prepared baking sheet and use a sharp knife to cut a deep cross on top.

7. I bake for 35–40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

8. I let it cool slightly before slicing and serving.

Servings and timing

This recipe makes one loaf, serving about 8 slices.

Prep time: 10–15 minutes
Bake time: 35–40 minutes
Total time: about 50–55 minutes

Variations

I sometimes add cooked, crumbled bacon for extra savory flavor.

If I want a milder cheese flavor, I use a mix of cheddar and mozzarella. For a stronger herb presence, I increase the fresh herbs or add a little rosemary.

I also like brushing the top with a bit of melted butter right after baking for a softer crust.

storage/reheating

I store the bread wrapped tightly at room temperature for up to 2 days.

For longer storage, I refrigerate it for up to 5 days or freeze slices individually for up to 2 months.

To reheat, I warm slices in a 350°F (175°C) oven for about 5–7 minutes or toast them lightly for a crisp edge.

FAQs

Can I make this without buttermilk?

Yes, I mix 1 1/4 cups milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes as a substitute.

Why do I cut a cross on top?

I cut a deep cross to help the bread bake evenly and expand properly in the oven.

Can I use dried herbs instead of fresh?

Yes, I reduce the quantity slightly if using dried herbs since their flavor is more concentrated.

How do I know when it’s fully baked?

I tap the bottom of the loaf. If it sounds hollow and the crust is golden brown, it’s ready.

Can I make this gluten-free?

Yes, I use a gluten-free all-purpose flour blend designed for baking and check that it includes a binding agent like xanthan gum.

Conclusion

I find cheddar and herb soda bread to be one of the easiest and most satisfying homemade breads I can make. It’s savory, comforting, and ready in under an hour. Whenever I want fresh bread without the wait, I make this recipe and enjoy every warm, cheesy slice.