Soda Bread with Cheddar and Herbs
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Packed with cubes of sharp cheddar cheese and a blend of fresh chives, rosemary, dill, and thyme, this soda bread with cheddar and herbs offers a savory twist on the traditional Irish soda bread recipe.
What Inspired This Soda Bread with Cheddar and Herbs?
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. During that class we baked a traditional Irish soda bread with rolled oats and honey, a great base recipe which remains in regular rotation in my repertoire.
The nice thing about soda bread is that, unlike traditional yeast breads, it requires no kneading or rising time, so it’s ideal for a quick weeknight bake. I love serving this soda bread with cheddar and herbs alongside my vegetarian chicken noodle soup, but it’s great with scrambled eggs for a savory breakfast, too.
Cheddar and Herb Soda Bread Ingredients:
To make this soda bread with cheddar and herbs, 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.
- Unsalted Butter – Cold and cubed, and worked into the dough with your hands using the “rubbing in” method, as you would when making scones or shortcrust pastry.
- Cream of Tartar – The acidity of cream of tartar reacts with the bicarb of soda, causing the bread to rise.
- Honey – Honey adds sweetness and 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. If you have some left over, you can use the rest of the bottle to make buttermilk ice cream, buttermilk ranch dressing, or black and white cookies.
- Oats – Choose rolled oats (old fashioned oats), not “quick” or instant oats.
- Fresh Herbs – I used a mix of chopped fresh chives, rosemary, dill, and thyme. You can experiment with other fresh herbs, but do not use dried herbs in this recipe.
- Cheddar Cheese – You’ll need about 120 grams (1 US cup) of sharp cheddar cheese.
Tips and Tricks for Making Homemade Soda Bread
Change up the cheese. I tested this recipe with sharp cheddar cheese, but feel free to experiment. Red Leicester would be a nice alternative, as would Gouda or Gruyère. Even blue cheese couldwork in this recipe, if you’re a blue cheese fan.
Use a bread lame. 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 2-3 days. Place leftovers in a cloth bread bag, or wrap in aluminum foil, and store at room temperature on the countertop.
To freeze: Cool completely, wrap in parchment, then add a layer foil on top. Thaw at room temperature.
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!
Print
Soda Bread with Cheddar and Herbs
- Total TimeAbout 1 hour
- Yield1 8-inch loaf 1x
Packed with cubes of sharp cheddar cheese and a blend of fresh chives, rosemary, thyme, and dill, this soda bread with cheddar and herbs offers a savory twist on the traditional Irish soda bread recipe.
Ingredients
256 grams all purpose flour (2 cups)
75 grams rolled oats (3/4 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 (about 10 grams)
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh dill
120 grams sharp cheddar cheese, cut into 1/2-inch cubes (about 1 cup cubed cheese)
Instructions
Line a half-sheet rimmed baking tray with parchment. Preheat oven to 390° F (200° C).
In a large mixing bowl, whisk all purpose flour, rolled oats, cream of tartar, baking soda, kosher salt, and cracked black pepper.
Add the cubed butter to the bowl. With your hands, rub it into the dry ingredients until the mixture resembles coarse breadcrumbs.
With a bench scraper, work in the buttermilk and chopped herbs until a soft dough forms.
With your hands or a bench scraper, gently knead the cubed cheese into the dough. Dough will feel wet and sticky.
Form a loose ball. Scatter rolled oats over countertop and roll dough until completely coated.
Arrange on prepared tray and pat into a 6-inch round loaf. With a serrated knife, kitchen scissors, or a bread lame, slice an “X” into the top of the dough. With your fingertips, press down gently to increase the size of the opening.
Bake in preheated oven for 40-45 minutes, or until bubbly and golden brown.
Cool completely on wire rack.
Slice with a serrated knife. Serve warm or at room temperature.
Wrap leftover soda bread in foil. Store at room temperature for up to 2 days.
