Savory Herbed Cheddar Soda (Printable Format)

Rustic Irish soda loaf with sharp cheddar and herbs, ideal for pairing with soups or savory snacks.

# What You Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine sea salt

→ Cheese & Herbs

05 - 1 ½ cups sharp cheddar cheese, grated
06 - 2 tablespoons fresh chives, finely chopped
07 - 1 tablespoon fresh parsley, finely chopped
08 - 1 teaspoon dried thyme

→ Wet Ingredients

09 - 1 ½ cups buttermilk, cold
10 - 4 tablespoons unsalted butter, melted and cooled slightly
11 - 1 large egg, lightly beaten

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or grease lightly.
02 - Whisk together flour, sugar, baking soda, and salt in a large mixing bowl.
03 - Stir in grated cheddar, chives, parsley, and thyme until evenly distributed throughout the flour mixture.
04 - Whisk together buttermilk, melted butter, and beaten egg in a separate bowl.
05 - Pour wet ingredients into dry mixture. Mix with wooden spoon or hands just until shaggy dough forms. Avoid overmixing.
06 - Turn dough onto lightly floured surface. Knead gently 4-5 times to bring together, then shape into round loaf about 7 inches in diameter.
07 - Transfer to prepared baking sheet. Cut deep X across top with sharp knife. Bake 35-40 minutes until deeply golden and skewer inserted in center comes out clean.
08 - Cool on wire rack for at least 20 minutes before slicing to allow structure to set.

# Expert Suggestions:

01 -
  • The crust becomes incredibly golden and slightly crispy, while inside stays tender and moist
  • It comes together in under 15 minutes with zero yeast or proofing time required
  • The cheddar creates these irresistible little pockets of melted goodness throughout
  • Perfect for dunking into tomato soup or serving alongside your favorite stew
02 -
  • Overmixing will make the bread tough, so stop as soon as the dough comes together
  • The X cut into the top isn't just decorative, it helps the bread bake evenly in the center
  • Cold buttermilk is crucial because it keeps the butter from melting too quickly
  • The bread is done when the crust is a deep golden color, not pale yellow
03 -
  • Grate your own cheese from a block instead of buying pre-grated, which contains anti-caking agents that can affect the texture
  • If you don't have buttermilk, mix 1 ½ cups milk with 1 ½ tablespoons lemon juice and let it sit for 5 minutes
  • The bread is best the first day but makes excellent toast for days afterward

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