Savory Herbed Cheddar Bread (Printable Version)
Hearty Irish soda bread featuring sharp cheddar and fragrant herbs, great for soups or snacks.
# Ingredient List:
→ Dry Ingredients
01 - 3 cups all-purpose flour
02 - 1 tbsp granulated sugar
03 - 1 tsp baking soda
04 - 1 tsp fine sea salt
→ Cheese & Herbs
05 - 1 ½ cups sharp cheddar cheese, grated
06 - 2 tbsp fresh chives, finely chopped (or 1 tbsp dried)
07 - 1 tbsp fresh parsley, finely chopped (or 1 tsp dried)
08 - 1 tsp dried thyme
→ Wet Ingredients
09 - 1 ½ cups buttermilk, cold
10 - 4 tbsp unsalted butter, melted and cooled slightly
11 - 1 large egg, lightly beaten
# Step-by-Step Instructions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
03 - Stir in the grated cheddar, chives, parsley, and thyme until evenly distributed throughout the flour mixture.
04 - In a separate bowl, whisk together the cold buttermilk, melted butter, and beaten egg until homogeneous.
05 - Pour the wet ingredients into the dry mixture. Using a wooden spoon or your hands, mix just until a shaggy dough forms. Do not overmix.
06 - Turn the dough onto a lightly floured surface. Gently knead 4–5 times to bring it together, then shape into a round loaf approximately 7 inches in diameter.
07 - Transfer to the prepared baking sheet. With a sharp knife, cut a deep X across the top of the loaf. Bake for 35–40 minutes until the crust is deeply golden and a skewer inserted into the center comes out clean.
08 - Cool on a wire rack for at least 20 minutes before slicing to allow the crumb to set.
# Tips from hearthlykitchen:
01 -
- It comes together in under an hour with zero yeast and zero waiting time
- The cheese creates these incredible molten pockets throughout the crumb
- Leftovers make the most incredible grilled cheese youve ever tasted
02 -
- Overmixing makes the bread tough, so stop as soon as the dough comes together
- The X cut isnt decorative, it helps the center bake through properly
- Cooling time is not optional, the bread continues cooking internally
03 -
- Cold buttermilk is non negotiable for the best texture
- Grate your own cheese instead of buying pre shredded for better melting