Savory Herbed Cheddar Bread

Rain was drumming against my kitchen window last Tuesday when I realized I had no yeast in the pantry but a serious craving for warm bread. That's when soda bread came to the rescue, and this herbed cheddar version has become my go-to ever since. The smell of baking cheese and herbs filled the whole house within minutes.

Last winter during a particularly brutal cold snap, my neighbor Sarah dropped by with a pot of potato leek soup. I scrambled to make something to go with it, and this bread was ready before her soup finished simmering. She's since asked for the recipe three times and texted me every time she makes it herself.

Ingredients

• All-purpose flour: The foundation that gives structure without weighing down the quick bread
• Granulated sugar: Just enough to balance the savory notes and help the crust brown beautifully
• Baking soda: The leavening agent that works instantly with buttermilk's acidity
• Fine sea salt: Enhances all the flavors and helps balance the rich cheese
• Sharp cheddar cheese: Use extra sharp for maximum flavor impact and better melting pockets
• Fresh chives: Add a mild onion flavor that complements without overpowering
• Fresh parsley: Brings brightness and color that dried herbs simply cannot match
• Dried thyme: Provides earthy aromatic depth that stands up to the cheese
• Buttermilk: Essential for activating the baking soda and creating tender texture
• Unsalted butter: Adds richness and helps create a golden, flavorful crust
• Egg: Provides structure and helps the loaf hold its shape while baking

Instructions

Preheat your oven:

Get your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper so nothing sticks

Whisk the dry ingredients:

In a large bowl, combine the flour, sugar, baking soda, and salt until everything is evenly distributed

Add the cheese and herbs:

Stir in the grated cheddar, chives, parsley, and thyme until they are coated in flour and spread throughout

Mix the wet ingredients:

In a separate bowl, whisk together the cold buttermilk, melted butter, and beaten egg until combined

Bring the dough together:

Pour the wet mixture into the dry ingredients and mix gently with a wooden spoon just until a shaggy dough forms

Shape the loaf:

Turn the dough onto a floured surface, knead gently just four or five times, then form into a round seven inch loaf

Score and transfer:

Place the loaf on your prepared baking sheet and use a sharp knife to cut a deep X across the top

Bake until golden:

Bake for thirty-five to forty minutes until the crust is deeply golden and a skewer comes out clean

Cool before slicing:

Let the bread rest on a wire rack for at least twenty minutes so the interior finishes cooking properly

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My youngest daughter now requests this bread specifically on days when soup is on the menu. She stands by the oven watching through the glass door as the cheese melts and bubbles up through the scored crust, and I have to admit, I do the same thing every single time.

Getting The Texture Right

The dough should feel sticky and shaggy, not smooth like yeast bread dough. If it feels too dry to come together, add another tablespoon of buttermilk. Conversely, if it is impossibly sticky, dust with a tiny bit more flour.

Cheese Selection Matters

I have learned that pre-shredded cheese has anti-caking agents that prevent it from melting properly. Grating your own cheese from a block takes two extra minutes and makes a remarkable difference in how the cheese distributes throughout the crumb.

Serving Suggestions

This bread is best served warm, when the cheese is still slightly melty and the crust is at its crispest. I like to slice it thick and slather with salted butter while still warm from the oven.

• Pair with tomato soup for the ultimate comfort meal
• Toast leftovers and top with scrambled eggs
• Cube and use as croutons in hearty salads

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There is something deeply satisfying about a bread you can start and finish in under an hour, especially one that smells this incredible coming out of the oven.

Recipe FAQs

→ What type of cheese enhances the bread's flavor?

Sharp cheddar cheese provides a rich, tangy taste that complements the fresh herbs perfectly.

→ Can I substitute the herbs used in this bread?

Yes, dill, rosemary, or your preferred herb blend work well to vary the flavor profile.

→ What is the purpose of baking soda in the dough?

Baking soda acts as a leavening agent, helping the bread rise quickly and develop a tender crumb.

→ How should the dough be mixed?

Mix the wet and dry ingredients until just combined to avoid overworking and toughening the dough.

→ What is the best way to serve this bread?

Enjoy it warm with salted butter or alongside creamy soups and hearty stews for a satisfying meal.

→ How do I know when the bread is done baking?

The crust should be deeply golden, and a skewer inserted in the center should come out clean.