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Cheddar and Herb Soda Bread

A rustic, no-yeast quick bread inspired by the cozy comforts of the Shire. Packed with sharp cheddar and fresh winter herbs, this dense and savory loaf is ready in under an hour.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Bread, Side Dish
Cuisine: American, Irish
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 4 cups all-purpose flour plus extra for dusting
  • 2 tbsp granulated sugar
  • 1 tsp baking soda
  • 1 tbsp baking powder
  • 1 tsp salt
  • 0.5 tsp garlic powder optional
Wet Ingredients & Mix-ins
  • 0.5 cup unsalted butter cold and cubed
  • 1.5 cups sharp cheddar cheese freshly grated
  • 2 tbsp fresh rosemary chopped
  • 2 tbsp fresh chives chopped
  • 1.75 cups buttermilk cold
  • 1 egg large
Topping
  • 2 tbsp melted butter for brushing after baking

Equipment

  • Large mixing bowl
  • Baking sheet or Cast Iron Skillet
  • Cheese Grater
  • Wire rack

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet.
  2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and garlic powder.
  3. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Stir in the grated cheddar cheese, chopped rosemary, and chives, tossing to coat them in the flour mixture.
  5. In a small bowl, whisk together the buttermilk and egg. Pour this into the center of the dry ingredients.
  6. Gently mix with a wooden spoon just until a shaggy dough forms. Do not overmix.
  7. Turn dough onto a floured surface. Knead gently 3-4 times to bring it together, then shape into a round loaf about 1.5 inches thick.
  8. Place on prepared pan. Using a sharp knife, score a deep X into the top of the loaf.
  9. Bake for 35-45 minutes until golden brown and the bottom sounds hollow when tapped.
  10. Remove from oven and brush with melted butter if desired. Cool on a wire rack for at least 15 minutes before slicing.

Notes

If the top browns too quickly while baking, tent loosely with aluminum foil for the last 10-15 minutes.