Crusty on the outside, soft and cheesy on the inside, this Cheddar and Herb Soda Bread is the no-fuss, flavor-packed bread recipe you’ll want to make again and again. Made without yeast, it uses baking soda and buttermilk for a quick rise and delivers bold flavor from sharp cheddar and your favorite fresh or dried herbs. Perfect for soups, salads, or even toasted with butter.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1 tablespoon chopped fresh herbs (like chives, parsley, rosemary, or thyme) or 1 teaspoon dried herbs
- 1 1/2 cups shredded sharp cheddar cheese
- 1 3/4 cups buttermilk
- 1 tablespoon melted butter (for brushing)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a cast iron skillet.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.
- Add cheese and herbs: Stir in cheddar and herbs until evenly combined.
- Add buttermilk: Pour in the buttermilk and mix until a sticky dough forms. Do not overmix—just combine until no dry flour remains.
- Shape the dough: Turn dough out onto a lightly floured surface. Shape into a round loaf and place it on your prepared baking surface. Score an “X” across the top with a sharp knife.
- Bake: Bake for 35–40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Brush and cool: Remove from the oven and immediately brush the top with melted butter. Let cool for at least 15 minutes before slicing.
Tips
- Use cold buttermilk to help with rise and texture.
- Do not overmix—too much mixing makes the bread tough.
- Score the top to allow the bread to rise evenly and bake through.
- Let it cool slightly before cutting to avoid a gummy center.
Variations and Substitutions
- Herb swap: Try dill, basil, oregano, or even green onions.
- Different cheese: Use gruyère, smoked gouda, or a mix of cheeses for a unique flavor.
- Add-ins: Mix in 1/4 cup cooked, chopped bacon or caramelized onions for an extra savory bite.
- Make it spicy: Add a pinch of cayenne or finely chopped jalapeños.
- No buttermilk? Use 1 3/4 cups milk + 1 tablespoon vinegar or lemon juice; let sit 5 minutes before using.
FAQs
Can I use whole wheat flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour. The texture will be denser but still delicious.
Can I make this ahead of time?
Yes! It tastes best fresh, but you can store it wrapped at room temperature for up to 2 days or freeze for up to 2 months.
Do I need a loaf pan?
Nope! This bread bakes free-form on a baking sheet or in a skillet.
Can I make it vegan?
Yes. Use non-dairy milk mixed with vinegar in place of buttermilk, and vegan cheese or nutritional yeast for cheesy flavor.
Serving Suggestions
- Serve warm with butter, garlic herb spread, or soft cheese.
- Pair with soups like tomato, potato leek, or creamy mushroom for a cozy meal.
- Use it as a base for open-faced sandwiches or grilled cheese.
- Toast slices for breakfast with eggs, or enjoy with a salad for a simple lunch.
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