Cheddar and Herb Soda Bread: Cozy Baking in Under an Hour
So, About This Cheddar and Herb Soda Bread…
If I’m being straight with you, I started making this Cheddar and Herb Soda Bread mostly because my mum got tired of my attempts at “proper” sourdough (she called mine the edible doorstop). Soda bread: it’s sincere, fast, and never expects you to be perfect — which, as someone who once confused baking powder with flour (don’t ask), I appreciate. Plus, the cheese! Is there anything that can’t be improved with more cheese? I don’t think so.
Why I Keep Coming Back to This One
I make this when someone rings to say they’ll be over in an hour (usually my uncle, with his mysterious knack for turning up just as the kettle’s boiled). My family goes bananas for it because it’s hot, cheesy, and smells grand when it’s baking — even if I occasionally forget the timer (I recommend King Arthur’s timer tip actually). Honestly, even when I’m in a bad mood and just want bread now, this comes together before you can say “yeast-rising-waiting-why-bother”. If I’m feeling wild, I’ll throw in a handful of fried onions — the bread doesn’t mind, and neither does anyone else.
The Bits You’ll Need (Plus a Few Substitutes)
- 250g (about 2 cups) plain flour (my gran swears by Odlums but plain old store brand works just fine – as I’ve proven many times)
- 1 tsp baking soda (not baking powder – they’re different, trust me on this one)
- 1 tsp salt (a smidge more if your cheese is mild)
- 100g sharp Cheddar, grated (or swap in Red Leicester if that’s what’s lingering at the back of your fridge)
- 1 big handful of fresh herbs, roughly chopped (I like chives and parsley; dried works in a pinch too – about 2 tbsp)
- 1 tsp mustard powder (optional, but if you have some in your cupboard, it’s really nice)
- 200-220ml buttermilk (if I’m out, I mix milk with a good splash of lemon juice and let it sit 5 minutes)
How I Throw It Together — No-Fuss Directions
- Heat your oven to 200°C (about 400°F). While it’s warming up, line a baking tray with parchment (or just a bit of flour and hope for the best—I’ve lived).
- Mix the flour, baking soda, salt, and mustard powder (if using) in a big bowl. I always make a little crater in the middle; it’s probably not necessary but it’s tradition in my house.
- Stir in the cheese and herbs so they’re reasonably well scattered (this is where I inevitably snack on some cheese — consider it cook’s privilege).
- Pour in most of the buttermilk, mixing gently with a table knife. Don’t beat it into submission — just until it comes together as a scruffy dough. If it’s dry, add more liquid. If it’s too sticky, throw on a bit more flour, but not too much (I’ve made bricks this way, not ideal).
- Turn it onto a floured surface and pat it gently into a round about 5cm (2 inches) high. Don’t bother kneading the life out of it — just a couple of turns.
- Transfer your dough to the tray and use a sharp knife to cut a deep cross in the top – my aunt says this “lets the fairies out”; I say it helps the middle cook.
- Bake for 25–30 minutes, until the top looks golden and it sounds a bit hollow if you tap the bottom (beware: if you whack it on the counter, crumbs everywhere).
- Let it cool a smidge (I never last more than ten minutes), slice, and devour with really good butter. Or cheese. Or as-is, which honestly never disappoints.
Notes Only a Real Baker (Who Sometimes Messes Up) Would Mention
- If your herbs are a tad limp, it doesn’t really matter – you won’t see the difference in the end.
- Actually, I find it works better if you under-bake rather than over-bake. It keeps things fluffy rather than crumbly.
- If the crust gets too dark on top, tent it with a bit of foil partway through. Or don’t — sometimes I forget and it turns out fine anyway.
Variations I’ve Played With (And One Flop)
- I once swapped in smoked cheese, which was lush.
- A handful of chopped scallions gives a great bite (though my youngest wasn’t a fan — his loss, more for me).
- Tried sundried tomatoes once; they made it a bit too soggy. Maybe less is more?
- I’ve replaced half the flour with wholemeal. The result is denser, but oddly satisfying. Or maybe that’s just me.
What You Need — Or What You Can Make Do With
- A big bowl (I’ve used a washed-out mixing bowl from the salad, honestly it’s fine)
- Baking sheet (a pizza tray works at a push)
- Bread knife or just something sharp (even a steak knife in a pinch, though slightly dangerous — don’t ask how I know)
- A table knife for mixing – you don’t really want to use a spoon. It gets too clumpy
Keeping It Fresh — Or Trying To, Anyway
If, by some miracle, there’s any left, I toss it in a bread tin or wrap in foil. Stays decent for a couple days, though honestly, in my house it never lasts more than a day! You can toast the leftovers, too, which is totally next-level with soup.
Chomping into This: How I Serve It
We eat it still warm, slathered with salted butter (fancy stuff if I’m feeling flush; supermarket if not). Sometimes I let it cool and use it for a wicked ham and cheese sandwich. On St. Patrick’s Day, it’s almost always on the table with stew—don’t ask me why, it’s just a family thing.
Some ‘Pro Tips’ I’ve Learned (The Hard Way)
- I once tried to rush it by blasting the oven too hot. Ended up with charcoal on the outside, goo in the middle. Don’t do that; the 200°C is there for a reason.
- Cutting the cross deep really does help the middle bake through — my first loaf had a doughy centre that could probably stop a cricket ball.
- Don’t over-think the mixing; if you fuss too much, it turns out tough. Less is more (I had to learn that the hard way).
Questions I’ve Fielded (Or Asked Myself, Honestly)
Q: What if I don’t have buttermilk?
Easy — just splash a tablespoon of lemon juice or vinegar into regular milk (about 200ml). Wait five minutes. Tastes the same to me.
Q: Can I make this gluten-free?
Yes and no. I’ve tried swapping in GF flour and it works, but the bread’s more crumbly. Maybe add an extra egg if you want it to hold together.
Q: Can I add bacon?
Oh, for sure. Fry some bits up, let them cool a bit (important!), and toss right into the mix. Makes it extra moreish… if a little less virtuous.
Q: Do I need a stand mixer?
Nope, hands do the job just fine. Actually, I find a mixer overdoes it. Plus, less washing up!
Q: Can I prep this ahead?
Not really; soda bread’s meant to be quick. But you can mix the dry ingredients ahead, then just add the wet right before baking.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/2 cups buttermilk
- 1 1/2 cups sharp cheddar cheese, grated
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 2 tablespoons unsalted butter, melted
Instructions
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1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2In a large bowl, whisk together the flour, baking soda, and sea salt.
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3Stir in the grated cheddar, chopped parsley, and chives until evenly distributed.
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4Make a well in the center and pour in the buttermilk. Mix gently with a wooden spoon until a sticky dough forms.
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5Turn the dough onto a lightly floured surface, gently shape it into a round loaf, and transfer to the prepared baking sheet.
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6Brush the top with melted butter, score a deep cross on top, and bake for 35 minutes or until golden brown and hollow-sounding when tapped.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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