Savory Herbed Cheddar Bread

The smell of baking bread has this magical way of stopping time in our kitchen. I first made this cheddar soda bread on a rainy Tuesday when my refrigerator held random bits of cheese and a dying bunch of herbs. That first loaf emerged golden and fragrant, and I stood eating a warm slice right there by the oven window, rain pattering against the glass. Sometimes the most humble ingredients create the most stunning results.

My neighbor Sarah stopped by during that first experimental bake and we ended up sharing the entire loaf over tea at my kitchen table. She asked for the recipe before she even buttoned her coat, and now she makes it every Sunday evening for her kids lunches. Theres something so satisfying about watching someones face light up when they tear into that first steamy wedge.

Ingredients

• 3 cups all-purpose flour: The foundation of our quick bread providing structure and that classic soda bread texture we love
• 1 tbsp granulated sugar: Just enough to balance the savory cheese and help the crust develop that gorgeous golden color
• 1 tsp baking soda: Our leavening agent working with buttermilk to create rise without any yeast needed
• 1 tsp fine sea salt: Enhances all the flavors and balances the richness of the cheese and butter
• 1 ½ cups sharp cheddar cheese grated: The star of the show bringing tangy savory pockets throughout every slice
• 2 tbsp fresh chives finely chopped: Add mild onion flavor and vibrant green flecks that make this bread beautiful
• 1 tbsp fresh parsley finely chopped: Fresh herbal notes that brighten the rich cheese and complement the other herbs
• 1 tsp dried thyme: Earthy aromatic depth that pairs perfectly with the sharp cheddar
• 1 ½ cups buttermilk cold: Reacts with baking soda for lift and adds subtle tang while keeping the bread tender
• 4 tbsp unsalted butter melted and cooled: Richness in the dough and helps create a tender crumb structure
• 1 large egg lightly beaten: Provides structure and helps the bread hold together beautifully

Instructions

Preheat your oven:

Crank that oven to 400°F and line your baking sheet with parchment paper so nothing sticks and cleanup becomes effortless

Whisk dry ingredients:

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

Add cheese and herbs:

Stir in the grated cheddar chives parsley and thyme until theyre coated in flour and evenly distributed throughout

Mix wet ingredients:

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

Combine and mix:

Pour the wet ingredients into the dry mixture and stir with a wooden spoon just until a shaggy dough forms being careful not to overmix

Shape the loaf:

Turn the dough onto a lightly floured surface gently knead 4 or 5 times then shape into a round loaf about 7 inches across

Score the top:

Transfer to your prepared baking sheet and use a sharp knife to cut a deep X across the top of the loaf

Bake to golden:

Bake for 35 to 40 minutes until the crust is deeply golden and a skewer inserted into the center comes out clean

Cool before slicing:

Let the bread rest on a wire rack for at least 20 minutes before slicing into it as hard as that might be

Save

Last winter my sister came home after a difficult week at work and I pulled a warm loaf from the oven just as she walked through the door. We sat at the counter slathering butter on slice after slice while she talked and I listened and somehow everything felt manageable again. Food has this way of providing comfort when words cannot.

Making It Your Own

Ive experimented with adding roasted garlic cloves and swapping in gruyère when I wanted something more sophisticated. Rosemary works beautifully instead of thyme and sometimes I throw in a handful of grated parmesan along with the cheddar for extra umami. Trust your taste buds and use what you love.

Serving Suggestions

This bread transforms a simple tomato soup into a restaurant quality meal and holds its own alongside beef stew or chili. I also love it toasted for breakfast topped with a poached egg and some fresh arugula. The leftovers make incredible grilled cheese sandwiches though they rarely last that long in our house.

Storage and Freezing

Store the bread wrapped in a clean kitchen towel for up to two days at room temperature avoiding plastic which makes the crust soggy. For longer storage wrap the cooled loaf tightly in plastic then foil and freeze for up to three months. Thaw overnight at room temperature then refresh in a 350°F oven for 10 minutes to recrisp the crust.

• Wrap slices individually before freezing for quick toaster oven snacks
• Revive day old bread by sprinkling with water and heating at 350°F for 5 minutes
• Never refrigerate this bread as it dries out the crumb dramatically

Save

Theres something profoundly satisfying about making bread with your own hands especially one that comes together so quickly and tastes so incredible. I hope this recipe finds its way into your regular rotation and brings as much warmth to your kitchen as it has to mine.

Recipe FAQs

→ What type of cheese is used in this bread?

Sharp cheddar cheese is grated and incorporated to provide a rich, tangy flavor throughout the loaf.

→ Which herbs complement the cheddar in this bread?

Fresh or dried chives, parsley, and thyme add fragrant herbal notes that balance the sharpness of the cheese.

→ Can I substitute the herbs with others?

Yes, dill or rosemary can be used to customize the flavor profile while maintaining the bread's savory character.

→ What is the best way to serve this bread?

Enjoy the loaf warm with salted butter or pair it with creamy soups and hearty stews for added comfort and flavor.

→ How do I know when the bread is fully baked?

Bake until the crust is deeply golden and a skewer inserted into the center comes out clean, usually 35–40 minutes at 400°F.