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Last Updated on February 27, 2025 by becky
This soda bread with cheddar and herbs offers a savory twist on the traditional Irish recipe. My favorite soda bread with cheese!
What Inspired This Soda Bread Recipe?
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 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, making it ideal for a quick weeknight bake. This particular loaf makes a nice accompaniment to a salad or a bowl of soup, but it would be lovely with scrambled eggs for a savory breakfast, too.
I’ve definitely upped the cheddar cheese factor in this recipe. For best results, bake until the cheese is bubbly, golden, and oozing slightly from the top of the loaf for an ultra-cheesy treat!
Cheddar and Herb Bread Ingredients:
To make homemade soda bread, start by gathering the following ingredients:
- All-Purpose Flour – You can use all-purpose flour (plain flour) or a mix of all-purpose and bread flour.
- Baking soda – Or bicarb of soda, is what makes soda bread soda bread! The rise in this bake comes from a chemical agent (baking soda/bicarbonate of soda) rather than biological (yeast).
- Kosher Salt – I prefer Diamond Crystal kosher salt, but fine sea salt or traditional cooking salt will also work. I also added a small amount of cracked black pepper, for a hint of spice.
- Unsalted Butter – Cold and cubed, and worked into the dough with your hands using the “rubbing in” method, as you would when making shortcakes or shortcrust pastry.
- Cream of Tartar – The acidity of cream of tartar reacts with the bicarb of soda, causing the bread to rise.
- Honey – For a touch of sweetness. The sugar also helps to give the loaf its beautiful deep brown color.
- Buttermilk – Also a key component. Buttermilk pairs with baking soda and cream of tartar to create the chemical reaction which causes the loaf to rise.
- Oats – Choose rolled oats (old fashioned oats) not quick or instant oats.
- Fresh Herbs – I used a mix of chopped fresh chives, rosemary, and thyme. Do not use dried herbs.
- Cheddar Cheese – You’ll need about 110 grams (3/4 cup) of sharp cheddar cheese, or any other semi-hard cheese.
Soda Bread Tips and Tricks
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 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 even work in this recipe, if you’re a blue cheese fan.
A good knife or bread lame will allow you to slice a clean “X” shape on the top of your loaf. After scoring, use your hands to gently press down on either side of the scoring to increase the size of the incision.
Make-Ahead and Storage Suggestions
Because soda bread depends on a chemical agent (baking soda/bicarbonate of soda) rather than biological agent (yeast), this recipe comes together very quickly—no spending hours and hours waiting for the dough to rise. It’s a good option for days when you’d like to make homemade bread but don’t have 3-4 hours to prove and bake a traditional yeast-raised loaf.
While freshest on the day it’s made, soda bread will keep reasonably well for several days. Place leftovers in a cloth bread bag, or wrap gently in parchment and aluminum foil, and store at room temperature on the countertop.
This recipe also freezes well. To freeze, cool completely, wrap in parchment, then add a layer foil on top. Thaw at room temperature when ready to enjoy.
Other soda bread recipes you might enjoy:
Soda Bread with Raisins and Citrus
Miniature Soda Bread Loaves
And if you do 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!
PrintSoda Bread with Cheddar and Herbs
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Oven
- Cuisine: Bread
Ingredients
250 grams all purpose flour (2 cups)
70 grams rolled oats (1/2 cup), plus more for coating
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon kosher salt
1/8 teaspoon cracked black pepper
30 grams unsalted butter, cold and cubed (2 tablespoons)
240 milliliters buttermilk (1 cup)
3 tablespoons chopped fresh chives
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
110 grams sharp cheddar cheese, cubed (3/4 cup)
Instructions
Line a half-sheet rimmed baking tray with parchment. Set aside.
In a large mixing bowl, combine flour, 70 grams (1/2 cup) rolled oats, cream of tartar, baking soda, kosher salt, and black pepper.
Add the cubed butter to the bowl. Use your hands to rub it into the flour mixture, until it resembles coarse breadcrumbs.
Add the buttermilk and chopped herbs, and use a bench scraper to combine until a soft dough forms.
Add the cubed cheese. With your hands, gently knead the cheese into the dough.
Form the dough into a ball and roll in oats until completely coated.
Place on prepared tray. Use a serrated knife, kitchen scissors, or a bread lame to slice an “X” 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.
Cool on a wire rack.
Slice with a serrated knife. Serve warm or at room temperature.
