Ingredients
- 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
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Stir in the parsley, chives, dried thyme, and shredded cheddar cheese.
- Add the buttermilk and melted butter, mixing just until a soft dough forms. Do not overmix.
- Turn the dough onto a lightly floured surface and gently shape it into a round loaf.
- Place the loaf on the prepared baking sheet and cut a deep cross on top with a sharp knife.
- Bake for 35–40 minutes, until golden brown and the loaf sounds hollow when tapped on the bottom.
- Allow to cool slightly before slicing and serving.
Notes
- Add cooked, crumbled bacon for extra savory flavor.
- Use a mix of cheddar and mozzarella for a milder cheese taste.
- Increase herbs or add rosemary for stronger herb flavor.
- Brush the top with melted butter after baking for a softer crust.
- Store tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze slices individually for up to 2 months.
- To substitute buttermilk, mix 1 1/4 cups milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 35 mg