Savory Herbed Cheddar Bread (Printable Version)

Rustic bread with sharp cheddar and fresh herbs, perfect for warming meals and snacks.

# What You Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine sea salt

→ Cheese & Herbs

05 - 1 ½ cups sharp cheddar cheese, grated
06 - 2 tablespoons fresh chives, finely chopped
07 - 1 tablespoon fresh parsley, finely chopped
08 - 1 teaspoon dried thyme

→ Wet Ingredients

09 - 1 ½ cups cold buttermilk
10 - 4 tablespoons unsalted butter, melted and cooled
11 - 1 large egg, lightly beaten

# How to Make It:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper or lightly grease.
02 - Whisk together flour, sugar, baking soda, and salt in large mixing bowl until well combined.
03 - Stir in grated cheddar, chives, parsley, and thyme until evenly distributed throughout flour mixture.
04 - Whisk together buttermilk, melted butter, and beaten egg in separate bowl until uniform.
05 - Pour wet ingredients into dry mixture. Mix with wooden spoon or hands just until shaggy dough forms. Do not overmix.
06 - Turn dough onto lightly floured surface. Gently knead 4-5 times to bring together. Shape into round loaf approximately 7 inches in diameter.
07 - Transfer loaf to prepared baking sheet. Cut deep X across top with sharp knife.
08 - Bake for 35-40 minutes until crust is deeply golden and skewer inserted into center comes out clean.
09 - Cool on wire rack for at least 20 minutes before slicing to ensure proper texture.

# Expert Advice:

01 -
  • This comes together in under an hour from start to finish, perfect for last minute dinner cravings
  • The sharp cheddar creates these incredible melted pockets throughout the bread that everyone fights over
02 -
  • The X cut isn't just for looks, it helps the bread cook evenly in the center and gives it that traditional Irish soda bread shape
  • Work quickly once you add the wet ingredients, the baking soda starts reacting immediately with the buttermilk
03 -
  • Cold buttermilk and melted butter create little pockets of steam that make the bread extra tender
  • Let the bread cool for at least 20 minutes, cutting it too soon will make the texture gummy inside

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