Description
This Cheddar and Herb Soda Bread is a deliciously savory quick bread featuring fresh herbs and sharp cheddar cheese. With no yeast required, it’s a simple and speedy bread recipe perfect for any meal, offering a comforting texture and rich flavors enhanced by the fresh chives, thyme, rosemary, and sage.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour, plus extra as needed
- 1 ½ tsp baking soda
- 1 tsp salt
Herbs and Cheese
- 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
Wet Ingredients
- 1 ¾ cups buttermilk
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare it for baking the soda bread.
- Combine Dry Ingredients: In a large mixing bowl, mix together the flour, baking soda, and salt until evenly blended.
- Add Herbs and Cheese: Stir in the chopped fresh chives, thyme, rosemary, sage, and shredded cheddar cheese until they are well distributed.
- Add Buttermilk and Form Dough: Pour in the buttermilk and stir until the mixture forms a sticky dough.
- Shape the Dough: Turn the dough onto a lightly floured surface and knead it gently just a few times to create a smooth ball. Avoid over-kneading to ensure proper rising. Then pat the dough into a 7-inch round.
- Prepare for Baking: Lightly flour a baking sheet and transfer the dough onto it. Dust the top of the dough with flour, then use a sharp knife to score a cross about ½ inch deep into the surface.
- Bake the Bread: Bake the bread at 425°F for 15 minutes. Then reduce the heat to 375°F (190°C) and continue baking for another 30 to 35 minutes. The bread is done when it sounds hollow when tapped on the bottom.
- Cool the Bread: Once baked, wrap the bread in a clean tea towel and let it cool. The steam trapped will soften the crust, giving it a perfect texture.
Notes
- Do not over-knead the dough to avoid a dense texture.
- Use freshly chopped herbs for the best flavor.
- Wrap the bread in a tea towel while cooling to soften the crust.
- If buttermilk is unavailable, you can substitute with milk plus a tablespoon of lemon juice or vinegar.
- Make sure to score the dough properly to help with even baking and rising.
Nutrition
- Serving Size: 1 slice (1/12th of a loaf)
- Calories: 210
- Sugar: 1 g
- Sodium: 340 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 20 mg
