Savory Herbed Cheddar Bread (Print version)
Rustic quick bread featuring sharp cheddar and fresh herbs, ideal for savory pairings.
# What you'll 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 cold buttermilk
10 - 4 tablespoons unsalted butter, melted and slightly cooled
11 - 1 large egg, lightly beaten
# Method:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper or grease lightly.
02 - In large mixing bowl, whisk together flour, sugar, baking soda, and salt until well blended.
03 - Stir in grated cheddar, chives, parsley, and thyme until evenly distributed throughout flour mixture.
04 - In separate bowl, whisk together buttermilk, melted butter, and beaten egg until uniform.
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 approximately 7 inches in diameter.
07 - Place loaf on prepared baking sheet. Cut deep X across top with sharp knife.
08 - Bake for 35–40 minutes until crust is deeply golden and skewer inserted into center comes out clean.
09 - Transfer to wire rack and cool for at least 20 minutes before slicing to serve.
# Expert advice:
01 -
- No yeast means no waiting for dough to rise just mixing and baking
- The combination of sharp cheddar and fresh herbs creates incredible depth of flavor
- Ready in under an hour from start to warm buttered slice
02 -
- Overmixing the dough will make your bread tough so stop as soon as everything comes together
- Cutting that X in the top helps the bread bake evenly and gives it that classic rustic soda bread look
- Letting the bread cool properly prevents the interior from becoming gummy and allows flavors to settle
03 -
- Grate your own cheese from a block instead of buying pre shredded cheese which contains anti caking agents that can affect texture
- Keep your buttermilk ice cold throughout the process for the best rise and tenderest crumb