Cheddar and Herb Soda Bread

You know that moment when your kitchen smells like cheesy herbs and someone asks, “Did you bake something?” — and you get to smugly say, “Yep, and it’s impossible to ruin.” That’s the vibe with cheddar and herb soda bread. I fell for this loaf because it gives big flavor, zero fuss, and actual results even on tired weeknights. Want a quick, comforting bread that plays nicely with soups, salads, and butter? You’re in the right place.

I’ve tested this loaf enough times to call it my “emergency but tasty” bread. If you love pairing bread with soup, FYI I often serve it with my go-to cheddar garlic herb potato soup — total match made in carb heaven.

Why You’ll Love This Recipe

• Super fast: No yeast, no proving, no drama — you mix and bake.
• Flavor-packed: Fresh herbs and sharp cheddar deliver savory depth without extra effort.
• Good for beginners: You won’t mess it up if you can stir and pat.
• Versatile: Great with soups, sandwiches, or sliced for cheese boards.
• Texture balance: Crisp crust, tender crumb — that combination hits every time.

Ingredients You’ll Need

• 4 cups all-purpose flour (plus extra as needed)
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 tbsp chopped fresh chives
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh sage
• 1 cup shredded cheddar cheese
• 1 ¾ cups buttermilk

Yes, the herbs sound like a lot. I promise they give a fragrant lift without being aromatic-overkill. Use what you have — swap parsley or tarragon if you must. But don’t skip the cheddar; it’s the star that ties everything together.

How to Make (Step-by-Step)

Preheat & Mix Dry Ingredients

Preheat the oven to 425°F. In a mixing bowl, combine the flour, baking soda, and salt. Stir together until the mixture looks evenly distributed. I always whisk for a few seconds — helps avoid little salt pockets.

Add Herbs and Cheese

Add the chopped fresh herbs along with the shredded cheese. Fold them in so the herbs and cheddar distribute evenly. This step lets every bite nod to herbiness and cheesiness.

Add Buttermilk & Form Dough

Add the buttermilk and stir until combined. The dough will look shaggy and a little sticky. Turn the dough out onto a lightly floured counter. Bring the dough together and knead lightly just a couple of times to make a smooth ball. Do not over-knead the dough or it may not rise properly — yes, that’s a common rookie mistake.

Shape & Score

Shape into a ball and pat out into a 7-inch circle. Lightly flour a baking sheet. Transfer the dough to the baking sheet and dust the top with more flour. Use a sharp knife to score a cross into the top of the dough, cutting about 1/2 inch deep. That cross helps the loaf bake evenly and adds rustic charm.

Bake & Test

Bake the bread for 15 minutes and then reduce the heat to 375°F. Continue baking for another 30 to 35 minutes until fully baked. The bread will sound hollow when knocked on the bottom — that’s your cue. If you like extra crust, leave it in for a couple more minutes.

Cool & Enjoy (Method)

After baking, wrap the soda bread in a tea towel to cool. The steam will help to soften the outside crust of the bread. Enjoy! Slice warm, slather with butter, and watch people’s faces light up. Seriously, it’s a crowd-pleaser.

Pro Tips for the Best Results

• Use cold buttermilk: Cold liquid reacts best with baking soda for a quick lift.
• Fresh herbs matter: Dried herbs work in a pinch, but fresh herbs give brightness.
• Grate your own cheddar: Pre-shredded cheese has anti-caking agents that melt differently. Grating from a block gives better texture.
• Don’t overwork the dough: Treat it gently — a few folds and it’s done. Over-kneading makes it dense.
• Check early: Ovens vary. Start checking five minutes early to avoid a burnt bottom.
• Score properly: A deep enough cross helps it expand. Too shallow, and it might crack unpredictably.

Fun Variations & Topping Ideas

Variations:

• Add 1/2 cup cooked, crumbled bacon for a smoky twist.
• Swap cheddar for Gruyère for a nuttier profile.
• Stir in 1/2 cup sun-dried tomatoes and a teaspoon of oregano for an Italian vibe.
• Make it spicy: add chopped jalapeño or a pinch of cayenne.

Toppings:

• Brush with melted butter and garlic for an instant garlic bread.
• Sprinkle sea salt and cracked black pepper before baking for texture.
• Top with sesame or poppy seeds for extra visual appeal.
• Slather with honey butter for a sweet-savory finish — unexpected but delightful.

Storing and Reheating

• Room temp (short-term): Wrap the loaf in a tea towel and keep on the counter up to 2 days. The towel preserves a bit of crust while preventing staleness.
• Refrigerator: Slice the loaf and store in an airtight container for up to 5 days. The bread dries faster in the fridge, so I prefer freezing if I won’t eat it quickly.
• Freezing: Wrap tightly in plastic and foil, or slice and stash in zip-top bags for up to 3 months. Thaw at room temp or toast straight from frozen.
• Reheat: For a crisp exterior, reheat slices in a 375°F oven for 8–10 minutes. Microwave works for a quick warm-up, but it softens the crust. Personally, I toast slices for sandwiches—taste and texture win.

Leftover ideas

• Make rustic grilled cheese sandwiches — cheddar on cheddar? Yes, please.
• Croutons: Cube leftover bread, toss with oil and herbs, and bake for salad toppings.
• Bread pudding: Use leftover slices for a savory bread pudding with eggs and cream.
• Breakfast strata: Layer with sausage, spinach, and cheese for a weekend brunch showstopper.

Frequently Asked Questions (FAQ)

Do I have to use buttermilk?

Nope. If you don’t have buttermilk, mix 1 ¾ cups milk + 1 tbsp lemon juice or vinegar, let sit 5 minutes, then use. The acid activates the baking soda.

Can I use whole wheat flour?

You can, but whole wheat absorbs more liquid. Substitute half the flour to start or add a few tablespoons more buttermilk if the dough feels dry.

Why didn’t my bread rise?

You probably overworked the dough, or your baking soda is old. Baking soda loses potency over time. Replace if it’s over 6 months old.

Can I make this dairy-free?

Yes. Use a dairy-free cheese and a plant-based buttermilk alternative (almond or soy milk + acid). Texture will vary, but you’ll still get a tasty loaf.

How long does it keep?

Best within 2 days at room temp, up to 5 days refrigerated, or frozen for months. Reheat for the best texture.

Conclusion

If you want a fast, flavorful loaf that feels homemade without the fuss, cheddar and herb soda bread checks all the boxes. It pairs beautifully with soups, shines at brunch, and handles leftovers like a champ. Give it a try, tinker with herbs and cheese to match your taste, and don’t be surprised if it becomes your new kitchen shortcut.

For a classic recipe reference and inspiration, check out Cheddar and Herb Soda Bread – Rhubarb & Lavender. Now go bake something awesome and tell me how it turned out — and please leave a comment and a rating if you try the recipe. IMO, feedback makes cooking feel social again 🙂.