Savory Herbed Cheddar Bread

The smell of fresh bread baking has this way of stopping everyone in their tracks, no matter what they're doing. My roommate walked into the kitchen while this cheddar soda bread was in the oven and actually asked if I'd ordered something from a bakery. That golden crust, the herbs hitting the hot air, and the cheese melting into pockets throughout the crumb it's the kind of comfort food that makes even a Tuesday evening feel special.

I made this on a particularly gloomy rainy day when my tomato soup was already simmering. Something about warm bread and soup just makes everything right with the world. My sister was visiting and she kept sneaking slices while I was trying to get a decent photograph, eventually I just gave up and we ate half the loaf standing at the counter.

Ingredients

• All-purpose flour: The structure here is everything, don't pack it down when measuring or your bread will be dense
• Sharp cheddar cheese: The sharper the better here, it needs to stand up to the herbs and buttermilk
• Fresh chives and parsley: Fresh herbs make such a difference, but dried will work in a pinch with adjusted quantities
• Buttermilk: This creates the tang and tenderness, if you only have regular milk add a tablespoon of vinegar

Instructions

Get your oven ready:

Preheat to 400F and line your baking sheet, trust me you'll thank yourself later when cleanup takes seconds

Whisk the dry foundation:

Combine flour, sugar, baking soda, and salt in a large bowl until everything's evenly distributed

Add the flavor makers:

Stir in your grated cheddar, chives, parsley, and thyme until the cheese is coated in flour

Mix the wet team:

Whisk together buttermilk, melted butter, and egg until they're fully incorporated

Bring it together:

Pour wet into dry and mix with a wooden spoon just until shaggy, overworking is the enemy here

Shape the loaf:

Turn onto floured surface, knead just 4 to 5 times, form into a 7 inch round, and cut that signature deep X on top

Bake to golden perfection:

35 to 40 minutes until deeply golden and a skewer comes out clean, then cool for 20 minutes before slicing

Save to Pinterest

This bread has become my go to whenever friends come over for soup night. There's something about pulling warm, cheesy bread from the oven that makes people feel at home, even if they're visiting for the first time. Last winter my neighbor texted me the next day asking for the recipe because her husband couldn't stop talking about it.

Cheese Selection Secrets

I've learned that block cheese you grate yourself melts so much better than pre shredded cheese, which has anti caking agents that can make your bread gummy. The extra five minutes of grating is absolutely worth it for that superior texture and flavor.

Herb Variations

Sometimes I swap in rosemary or dill depending on what's growing in my windowsill or what's about to turn in the fridge. The beauty of this recipe is how forgiving it is with herbs, just keep the total amount roughly the same and you'll be fine.

Storage and Reheating

This bread keeps beautifully wrapped in foil at room temperature for up to two days, though in my house it rarely lasts that long. For longer storage, slice and freeze it, then pop slices in the toaster to refresh them.

• Wrap cooled bread tightly in foil to prevent it from drying out
• To refresh day old bread, sprinkle with water and warm in a 350F oven for 10 minutes
• Frozen slices go straight from freezer to toaster, no thawing needed

Save to Pinterest

There's nothing quite like breaking into a warm, cheesy soda bread, especially on days when you need something nourishing and uncomplicated. It's the kind of recipe that turns an ordinary meal into something people remember.

Common Questions

→ What herbs are used in this bread?

Chives, parsley, and thyme are used to infuse the bread with fresh, aromatic flavors.

→ Can I substitute cheddar cheese?

Sharp cheddar provides a distinctive tang, but other firm cheeses like Gruyère or aged mozzarella can be used.

→ How should I knead the dough?

Knead gently 4–5 times on a floured surface to bring the dough together without overworking, ensuring a tender crumb.

→ What is the ideal baking temperature?

Bake at 400°F (200°C) until the crust turns a deep golden shade and a skewer comes out clean.

→ How can I enhance the flavor?

Adding ½ teaspoon garlic powder or swapping herbs for rosemary or dill can add interesting flavor twists.