Cheddar & Herb Soda Bread

🍞 Cheddar & Herb Soda Bread: A Slice of Grandma’s Love (Ready in Under an Hour!)

Hey there, bread lovers! Ever had one of those recipes that instantly teleports you back to your favorite childhood kitchen? For me, it’s this Cheddar & Herb Soda Bread—a golden, crusty loaf that’s equal parts cozy and zesty. No yeast, no waiting, just 10 minutes of prep and a whole lot of heart. My grandma whipped this up every Sunday, tossing in herbs from her windowsill garden and a generous handful of sharp cheddar. The result? A bread so good, you’ll want to hug the oven. Let’s bake some memories together!

Cheddar & Herb Soda Bread

🌿 The Day Grandma Let Me “Invent” Her Secret Recipe

Picture this: 8-year-old me, standing on a wobbly stool in Grandma’s kitchen, “helping” her bake. She’d always say, “Bread’s not just food—it’s a love letter.” One rainy afternoon, she handed me a pair of garden shears and sent me snipping chives, thyme, and rosemary. “Go wild, chef!” she grinned. I accidentally dumped half the herb pot into the dough (oops), but instead of scolding me, she tossed in extra cheese and declared it our “top-secret recipe.” To this day, that herby, cheesy mishap is my most requested bread. Every slice tastes like her mischievous wink.

🧾 What You’ll Need (And Why!)

• 4 cups all-purpose flour – The backbone! Want it softer? Swap 1 cup with cake flour.
• 1 ½ tsp baking soda – Our rising hero. Check the expiry date—old soda = flat bread.
• 1 tsp salt – Balances the cheese. Sea salt flakes? Yes, please!
• 2 tbsp fresh chives + 1 tbsp each thyme/rosemary/sage – Grandma’s garden quartet. No fresh herbs? Use 1 tsp dried per tablespoon.
• 1 cup shredded cheddar – Sharp aged cheddar for punch, or mild for kiddos. Feeling wild? Try pepper jack!
• 1 ¾ cups buttermilk – Tangy magic! No buttermilk? Mix 1 cup milk + 1 tbsp lemon juice, wait 5 mins.

👩‍🍳 Let’s Get Baking: Your Foolproof Roadmap

1. Preheat to 425°F (220°C) – Crank that oven! Hot start = killer crust.
2. Mix dry ingredients – Flour, soda, salt. Whisk like you’re making confetti!
3. Herb & cheese party – Toss in greens and cheddar. Pretend you’re scattering gold coins.
4. Buttermilk pour – Make a well, pour slowly. Mix until JUST combined—overworking = tough bread. (Lumps are friends!)
5. Shape with grace – Dump onto floured surface. Gently knead 3-4 times—think “giving a cat a massage,” not wrestling dough.
6. Score & bake – Flatten into a 7-inch disc. Slash a deep cross (lets fairies out, says Grandma). Bake 15 mins @425°F, then 35 mins @375°F.
7. The knock test – Tap the bottom. Hollow sound = victory! If not, bake 5 more mins.
8. Tea towel hug – Wrap the loaf while cooling. Softens the crust and hearts.

🍴 How to Serve It Like a Pro

Slice it warm (resist the urge to faceplant into it). Pair with salted butter that melts into golden pools, or go fancy with fig jam and charcuterie. Soup’s BFF? Absolutely. Pro tip: Next-day leftovers make killer grilled cheese!

🌶️ 5 Ways to Shake It Up

• Everything Bagel Twist – Fold in 2 tbsp everything seasoning + garlic powder.
• Spicy Southwest – Add diced jalapeños + ½ tsp smoked paprika. Swap cheddar for pepper jack.
• Gluten-Free Joy – Use 1:1 GF flour + 1 tsp xanthan gum.
• Bacon Lover’s Dream – Crumble 4 strips cooked bacon into the dough.
• Sweet & Savory – Toss in ¼ cup dried cranberries + 2 tbsp honey.

💡 Confessions of a Soda Bread Addict

True story: I once made this weekly for 6 months straight. My partner finally begged, “Can we… NOT have amazing bread tonight?” (We broke up. Kidding! Mostly.) Over the years, I’ve learned: Don’t fear the sticky dough—dust your hands with flour, not the dough. And that cross? It’s not just pretty; it helps heat reach the center. Oh, and if you burn the first loaf? Welcome to the club. Mine became a legendary “crouton loaf.”

❓ Burning Questions (Pun Intended)

Q: My dough’s too wet! Help!
A: Add flour 1 tbsp at a time until it’s shaggy but holds shape. Think “messy bun,” not “smooth ball.”

Q: Can I use dried herbs?
A: Yes! Use 1 tsp dried per 1 tbsp fresh. Crush them between your fingers to wake up the oils.

Q: Why wrap it in a towel?
A: Traps steam, softening the crust. Grandma’s linen tea towels worked best—no paper towels!

Q: How to store leftovers?
A: Room temp for 2 days in a bread box. Freeze slices wrapped in foil—toast straight from frozen!

📊 Nutrition Per Slice (Because We’re Adults)

Calories: 230 | Carbs: 30g | Protein: 7g | Fat: 9g | Sodium: 420mg

Cheddar & Herb Soda Bread

Print Recipe

• Author: Emily Walker
• Prep Time: 15 minutes
• Cook Time: 45–50 minutes
• Total Time: 1 hour
• Yield: 1 hearty loaf 1x

Ingredients

Scale 1x2x3x

4 cups all-purpose flour, plus extra as needed

1 ½ tsp baking soda

1 tsp salt

2 tbsp chopped fresh chives

1 tbsp each of chopped fresh thyme, rosemary, and sage

1 cup shredded cheddar cheese

1 ¾ cups buttermilk

Instructions

Preheat your oven to 425°F (220°C).

In a large bowl, mix flour, baking soda, and salt.

Stir in chopped herbs and cheddar cheese.

Pour in buttermilk and mix until just combined.

On a lightly floured surface, shape dough into a smooth ball (knead just a little).

Pat into a 7-inch round and place on a floured baking sheet.

Dust the top with flour and score a deep cross with a knife.

Bake at 425°F for 15 minutes, then reduce heat to 375°F and bake another 30–35 minutes.

Tap the bottom – if it sounds hollow, it’s done!

Wrap in a clean tea towel to cool and soften the crust.

Nutrition

• Calories: 230 per serving
• Sodium: 420mg per serving
• Fat: 9g per serving
• Carbohydrates: 30g per serving
• Protein: 7g per serving