Savory Herbed Cheddar Bread

The first time I made this bread, my kitchen filled with the most incredible aroma of baking cheese and herbs that I actually found myself standing by the oven just breathing it in. My roommate wandered in, drawn by the smell, and we ended up eating half the loaf standing at the counter with butter melting into the warm slices. Now it is the only bread I make when soup is on the menu because honestly, soup deserves this kind of company.

Last winter I hosted a dinner party and completely forgot to buy bread for the tomato soup I had simmering. I panicked, threw this together, and my guests actually asked for the recipe before they even finished their bowls. The best part was cutting into that warm loaf right at the table and watching everyone reach for seconds.

Ingredients

• 3 cups all-purpose flour: The foundation that gives this bread its structure and hearty texture
• 1 tbsp granulated sugar: Just enough to balance the savory elements and help the crust brown beautifully
• 1 tsp baking soda: The leavening agent that makes this bread rise without any waiting time
• 1 tsp fine sea salt: Essential for enhancing all the flavors and keeping the bread from tasting flat
• 1 ½ cups sharp cheddar cheese grated: The star of the show that creates those irresistible melted pockets throughout
• 2 tbsp fresh chives finely chopped: Adds a mild onion flavor that pairs perfectly with the cheese
• 1 tbsp fresh parsley finely chopped: Brings fresh brightness to contrast the rich cheese
• 1 tsp dried thyme: Earthy and aromatic, this herb gives the bread its cozy character
• 1 ½ cups buttermilk cold: Creates the tenderest crumb and adds a subtle tang that cuts through the richness
• 4 tbsp unsalted butter melted: Adds flavor and contributes to that golden, slightly crisp crust
• 1 large egg lightly beaten: Helps bind everything together and gives the bread a nicer texture

Instructions

Get your oven ready:

Preheat your oven to 400°F and line a baking sheet with parchment paper so nothing sticks and cleanup is effortless later.

Whisk the dry ingredients together:

In a large bowl, combine the flour, sugar, baking soda, and salt until everything is evenly distributed.

Add the cheese and herbs:

Stir in the grated cheddar, chives, parsley, and thyme until the cheese is coated and the herbs are scattered throughout.

Mix the wet ingredients:

In a separate bowl, whisk together the cold buttermilk, melted butter, and egg until well combined.

Bring the dough together:

Pour the wet mixture into the dry ingredients and mix with a wooden spoon just until a shaggy dough forms.

Shape the loaf:

Turn the dough onto a floured surface, gently knead it 4 or 5 times, and shape it into a round loaf about 7 inches across.

Score and bake:

Transfer to your prepared baking sheet, cut a deep X across the top with a sharp knife, and bake for 35 to 40 minutes until deeply golden.

Cool before slicing:

Let the bread rest on a wire rack for at least 20 minutes because cutting into it too soon will make the texture gummy.

Pin Recipe

My grandmother always said that soda bread was meant to be humble and honest, nothing fancy or pretentious about it. That is exactly what I love about this version, it takes those simple roots and elevates them without losing that down to earth soul. Every time I bake it, I think of her standing in her tiny kitchen, hands covered in flour, teaching me that good food does not need to be complicated.

Choosing Your Cheese

Sharp cheddar is classic here but I have experimented with aged Irish cheddar which takes this bread to a completely different level. The older the cheese, the more intense those cheesy pockets become throughout the crumb. Just make sure whatever you choose melts well because nobody wants rubbery cheese bits in their warm bread.

Herb Variations

The combination of chives, parsley, and thyme works so well because it hits different notes from oniony to earthy to fresh. That said, rosemary and garlic would transform this into something entirely different but equally delicious. Trust your instincts and use what you love or what is growing in your windowsill garden.

Serving Suggestions

While this bread is incredible on its own, it really shines alongside a steamy bowl of potato leek soup or beef stew. The herbs complement vegetable based soups beautifully while the cheese stands up to rich meat dishes.

• Try spreading salted butter on warm slices for the simplest perfect bite
• Leftovers make the most extraordinary breakfast when toasted and topped with a fried egg
• Cubed and lightly toasted, this bread becomes the croutons your salads have been dreaming of

Pin Recipe

There is something deeply satisfying about making your own bread, especially one that comes together this quickly and rewards you so generously. I hope this recipe finds its way into your regular rotation, filling your kitchen with warmth and your table with happy people.

Recipe FAQs

→ What makes this bread savory?

The combination of sharp cheddar cheese and fresh herbs like chives, parsley, and thyme gives the bread its rich, savory flavor.

→ Can I substitute the herbs in the bread?

Yes, you can replace the herbs with alternatives such as dill or rosemary to customize the flavor.

→ How should I store the bread after baking?

Store the bread wrapped in a clean cloth or airtight container at room temperature to maintain freshness for up to two days.

→ What is the best way to slice the bread?

Use a sharp serrated knife and wait until the loaf has cooled on a wire rack to ensure clean slices without crumbling.

→ Can this bread be enjoyed cold or warmed?

This bread is best enjoyed warm with butter, but it also holds flavor well if eaten at room temperature.