Few things beat the comforting aroma of freshly baked bread—and this Cheddar Herb Irish Soda Bread is as easy to make as it is satisfying. No yeast, no rise time, no fuss. Just a simple mix, shape, and bake approach that yields a rustic, golden loaf filled with sharp cheddar and fragrant fresh herbs.
Perfect as a side for soups and stews or simply slathered with butter, this bread delivers crispy edges, a tender interior, and earthy, savory flavors in every bite.
Why You’ll Love This Recipe
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No yeast or proofing: Ready to bake in minutes.
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Incredibly flavorful: Loaded with fresh herbs and cheddar cheese.
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Crispy crust, soft center: The texture is unbeatable.
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Versatile: Great with soups, salads, or as breakfast toast.
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One bowl, one bake: Minimal cleanup and effort.
Ingredients
Tip: You can find the full list of ingredients and measurements in the recipe card below.
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4 cups all-purpose flour, plus extra for shaping
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1½ tsp baking soda
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1 tsp salt
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2 tbsp chopped fresh chives
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1 tbsp each of chopped fresh thyme, rosemary, and sage
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1 cup shredded cheddar cheese
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1¾ cups buttermilk
Step-by-Step Instructions
Step 1: Preheat Your Oven
Set your oven to 425°F (218°C) and lightly flour a baking sheet.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, baking soda, and salt. Stir in chopped herbs and shredded cheddar until evenly distributed.
Step 3: Add the Buttermilk
Pour in the buttermilk and stir just until the dough comes together. It will be slightly shaggy—this is perfect.
Step 4: Shape the Dough
Turn the dough out onto a lightly floured surface. Knead just 2–3 times until it forms a rough ball. Pat it into a 7-inch circle.
Step 5: Score the Top
Transfer the dough to your prepared baking sheet. Lightly dust the top with flour and use a sharp knife to score a deep cross across the top, about ½ inch deep. This helps the center cook evenly.
Step 6: Bake
Bake at 425°F for 15 minutes, then reduce heat to 375°F and continue baking for 30–35 minutes. The bread is done when it sounds hollow when tapped on the bottom.
Step 7: Cool & Serve
Wrap the warm loaf in a clean tea towel and let it cool. This traps steam and softens the crust slightly while still keeping it crisp.
Variations
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Cheese swaps: Try Gruyère, pepper jack, or parmesan.
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Add-ins: Add cooked crumbled bacon or sautéed onions.
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No buttermilk? Use 1¾ cups milk + 1 tbsp lemon juice or vinegar. Let sit 10 minutes.
Storage & Reheating
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Storage: Store wrapped in a tea towel or airtight bag at room temperature for up to 2 days.
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Reheat: Toast slices in a toaster or warm the loaf in a 300°F oven for 10 minutes.
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Freeze: Wrap in plastic wrap and freeze up to 3 months. Thaw and reheat in the oven.
Frequently Asked Questions
What makes soda bread different from regular bread?
Soda bread uses baking soda instead of yeast as the leavening agent, which eliminates the need for rising or proofing.
Can I use dried herbs instead of fresh?
Yes. Use ⅓ the amount of dried herbs compared to fresh (i.e., 1 tsp dried for every 1 tbsp fresh).
What kind of cheddar works best?
A sharp or extra-sharp cheddar provides the best flavor contrast to the herbs.
Can I make this gluten-free?
You can try using a 1:1 gluten-free flour blend, though texture may vary slightly.
Is this bread supposed to be crusty?
Yes, the crust should be firm and golden, while the inside remains soft and tender.
Why do I need to score the top?
Scoring the dough helps the bread bake evenly and allows steam to escape, preventing cracking.
Can I use milk instead of buttermilk?
If you don’t have buttermilk, combine milk and lemon juice or vinegar to make a quick substitute.
Can I use a cast iron skillet instead of a baking sheet?
Absolutely! A cast iron pan helps hold heat evenly and gives the bread a rustic bottom crust.
Can I make mini loaves or rolls from this dough?
Yes. Just adjust the baking time—start checking at 20 minutes for smaller shapes.
How do I know it’s fully baked?
Tap the bottom of the loaf. It should sound hollow. If unsure, use a thermometer—190–200°F internal temp is ideal.
Conclusion
This cheddar herb Irish soda bread is a game-changer for any meal. It’s rustic, quick, and filled with flavor from fresh herbs and melty cheddar. Whether you’re serving it with soup, eggs, or just a pat of butter, it’s always the right time for a warm slice.
Try it once, and you’ll find yourself making it again and again.
Print
Cheddar Herb Irish Soda Bread
- Total Time: 1 hour
- Yield: 1 large loaf (8 servings)
- Diet: Vegetarian
Description
This rustic Irish soda bread is filled with cheddar cheese and fresh herbs. No yeast, no rise time—just quick, easy, and packed with flavor. Perfect for soups, breakfast, or snacking.
Ingredients
4 cups all-purpose flour, plus extra for shaping
1½ tsp baking soda
1 tsp salt
2 tbsp chopped fresh chives
1 tbsp each of fresh thyme, rosemary, and sage (chopped)
1 cup shredded cheddar cheese
1¾ cups buttermilk
Instructions
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Preheat oven to 425°F. Lightly flour a baking sheet.
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In a large bowl, whisk together flour, baking soda, and salt.
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Stir in herbs and shredded cheese until evenly combined.
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Add buttermilk and stir until a dough forms.
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Turn out onto floured surface, knead lightly 2–3 times, and form into a 7-inch circle.
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Transfer to baking sheet, dust top with flour, and score a deep cross across the top.
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Bake for 15 minutes, then reduce heat to 375°F and bake an additional 30–35 minutes, or until bread sounds hollow when tapped.
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Wrap in a clean tea towel and let cool before slicing.
Notes
- Use sharp cheddar for best flavor.
- Substitute dried herbs (1 tsp each) if fresh is not available.
- Buttermilk substitute: 1¾ cups milk + 1 tbsp lemon juice or vinegar.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: bread
- Method: Baking
- Cuisine: Irish-inspired
