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In case you aren’t up on your cheese-related holidays, today, January 20th, just so happens to be National Cheese Lovers Day.
Packed with chopped herbs and loads of cubed cheddar, this ultra-cheesy soda bread with cheddar and herbs provides a perfect way to mark the occasion!
Although I’d eaten many slices of soda bread (in the US, it’s especially popular around Saint Patrick’s Day), the first time I made it was during a breadmaking practical in Basic Patisserie at Le Cordon Bleu. In class, we baked a traditional loaf of soda bread with rolled oats and honey, a great base recipe which I’ve since made many times over.
The nice thing about soda bread is that, unlike traditional yeast breads, there is no kneading or rising time required. That makes it ideal for a quick weeknight bake. This particular loaf offers a nice accompaniment to a salad or a bowl of soup, but it would be lovely for breakfast as well.
I’ve definitely upped the cheddar cheese factor in this recipe. Be sure to bake until the cheese is bubbly, golden, and oozing slightly out the top of the loaf for an ultra-cheesy treat!
Soda Bread Tips
I used sharp cheddar for this loaf, along with fresh chives, rosemary, and thyme, However, this recipe is highly adaptable—feel free to use any kinds of cheese and herbs you happen to have on hand. Red Leicester would be a nice alternative, as would Gouda or Gruyère. Even Stilton or Gorgonzola could work well in this recipe.
I do highly recommend using fresh herbs rather than dried, although the latter will work in a pinch. If you do use dried herbs, I’d suggest doubling the amounts of each, as they tend to pack less of a punch than fresh herbs.
A good knife or bread lame will be helpful in achieving a clean “X” shape on the top of your loaf. After scoring, gently press down on either side of the scoring to increase the size of the incision.
Other soda bread recipes you might enjoy:
Soda Bread with Raisins and Citrus
Miniature Soda Bread Loaves
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to what you’re making!
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Soda Bread with Cheddar and Herbs
- Total Time: 55 minutes
- Yield: 1 loaf 1x
Description
Packed with cheddar cheese and loads of fresh herbs, this savoury twist on soda bread makes for a nice accompaniment to a bowl of soup on a cold winter evening.
Ingredients
250 grams flour (2 cups)
70 grams rolled oats* (1/2 cup), plus more for rolling
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon cracked black pepper
30 grams unsalted butter, cubed (2 tablespoons)
225 milliliters buttermilk (1 cup)
3 tablespoons chives, chopped
1 tablespoon rosemary, chopped
1 tablespoon thyme leaves
110 grams sharp cheddar cheese, cubed (3/4 cup)
Instructions
In a large mixing bowl, combine flour, 70 grams oats, cream of tartar, baking soda, salt, and pepper.
Cube the butter and add it to the bowl, using your hands to rub it into the flour mixture.
Add the buttermilk and chopped herbs, and use a bench scraper to work it into the flour until a soft dough forms.
Add the cubed cheese and gently knead it into the dough.
Form the dough into a ball and roll in oats until completely coated.
Transfer ball to a parchment-lined baking sheet and use a serrated knife, scissors, or a bread lame to slice an “X” shape into the top of the dough.
Bake at 200° C / 390° F for 40 minutes, or until loaf is golden brown and cheese is bubbly.
Transfer loaf to a wire rack to cool.
Soda bread is best enjoyed on the day it is made. It also freezes well!
Notes
*Be sure to use rolled oats/old fashioned oats for this recipe, rather than quick oats or steel cut.
I used sharp cheddar for this particular loaf, along with fresh chives, rosemary, and thyme, but this recipe is highly adaptable—feel free to use any kinds of cheese and herbs you happen to have on hand. I do highly recommend using fresh herbs rather than dried, although the latter will work in a pinch.
A good knife or bread lame will be helpful in achieving a clean “X” shape on the top of your loaf. After scoring, gently press down on either side of the scoring to increase the size of the incision.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Oven
- Cuisine: Bread
