1. Can I freeze cheddar and herb soda bread?

Yes, cheddar and herb soda bread freezes very well. Let the loaf cool completely, wrap it tightly in plastic wrap or foil, then place it in a freezer-safe bag. It can be stored for up to 2 months. To serve, thaw at room temperature or reheat in a 300°F oven for 10–15 minutes to refresh the crust.

2. What if I don’t have buttermilk?

No problem. You can make a simple buttermilk substitute by mixing 1¾ cups of milk with 2 teaspoons of lemon juice or white vinegar. Let it sit for 5–10 minutes until it curdles slightly. This homemade version works just as well for activating the baking soda in your cheddar and herb soda bread .

3. Can I make this bread gluten-free?

Absolutely. Swap the all-purpose flour with a 1:1 gluten-free baking blend and add 1 teaspoon of xanthan gum to help with texture and structure. The rest of the ingredients and method remain the same, making it easy to adapt this cheddar and herb soda bread for gluten-sensitive eaters.

Cheddar and Herb Soda Bread – Best Savory Bread

Name: Cheddar and Herb Soda Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Irish-inspired
Ingredients: 4 cups all-purpose flour: Provides structure for the bread; 1 ½ tsp baking soda: Leavening agent for rise; 1 tsp salt: Enhances flavor; 2 tbsp chopped fresh chives: Adds mild onion flavor; 1 tbsp chopped fresh thyme: Earthy, aromatic herb; 1 tbsp chopped fresh rosemary: Adds pine-like, savory depth; 1 tbsp chopped fresh sage: Delivers a warm, peppery note; 1 cup shredded cheddar cheese: Provides rich, sharp flavor; 1 ¾ cups buttermilk: Activates baking soda and softens crumb

Description

Cheddar and Herb Soda Bread is a rustic, savory quick bread made without yeast. Infused with sharp cheddar cheese and a blend of fresh herbs, it delivers rich flavor and a tender crumb—perfect for soups, stews, or as a standalone comfort snack.

Ingredients

Scale

4 cups all-purpose flour: Provides structure for the bread
1 ½ tsp baking soda: Leavening agent for rise
1 tsp salt: Enhances flavor
2 tbsp chopped fresh chives: Adds mild onion flavor
1 tbsp chopped fresh thyme: Earthy, aromatic herb
1 tbsp chopped fresh rosemary: Adds pine-like, savory depth
1 tbsp chopped fresh sage: Delivers a warm, peppery note
1 cup shredded cheddar cheese: Provides rich, sharp flavor
1 ¾ cups buttermilk: Activates baking soda and softens crumb

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Instructions

Preheat oven to 425°F (220°C). Lightly flour a baking sheet and set aside.
In a large mixing bowl, combine flour, baking soda, and salt. Stir to mix well.
Add chopped chives, thyme, rosemary, and sage. Stir in shredded cheddar cheese.
Pour in the buttermilk and stir until just combined. The dough will be slightly sticky and shaggy.
Turn dough onto a lightly floured surface and gently knead 2–3 times to form a ball. Do not over-knead.
Shape into a 7-inch round disk and transfer to the floured baking sheet.
Dust the top lightly with flour and use a sharp knife to score a deep ‘X’ across the top (about ½ inch deep).
Bake at 425°F for 15 minutes. Reduce heat to 375°F (190°C) and bake for another 30–35 minutes, or until bread sounds hollow when tapped on the bottom.
Remove from oven and wrap in a clean tea towel to cool slightly and soften the crust.
Slice and serve warm or at room temperature.

Notes

Don’t over-knead the dough or it may become tough.
If using dried herbs, reduce total amount by two-thirds (1 tsp dried per 1 tbsp fresh).
To make a buttermilk substitute, add 2 tsp lemon juice or vinegar to 1¾ cups milk and let sit for 5 minutes.
Wrap bread in a towel after baking to maintain a soft crust.
Leftovers can be frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: Irish-inspired

Nutrition

Serving Size: 1 slice (1/10 of loaf)
Calories: 230
Sugar: 1g
Sodium: 430mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 7g
Cholesterol: 20mg