Savory Herbed Cheddar Bread

The smell of baking bread has this way of stopping time in our kitchen. I first attempted Irish soda bread on a particularly gray February afternoon when the snow had been falling for three days straight and comfort was the only thing on the menu. This cheddar and herb version came about purely by accident when I found myself staring at a block of sharp cheddar and a bundle of wilting fresh herbs, refusing to let either go to waste. Now it is the bread my family actually asks for by name, especially when soup is on the stove.

Last winter my sister stopped by unexpectedly with a pot of potato leek soup and that desperate look people get when they need feeding right now. I threw together this dough while she hovered over my shoulder commenting on how easy it seemed. We ate the first slice standing up in the kitchen, burning our fingers slightly, not even bothering with plates. She left with the recipe written on a scrap of paper and has been texting me updates about her variations ever since.

Ingredients

• 3 cups all purpose flour: The foundation of everything do not pack it down when measuring
• 1 tbsp granulated sugar: Just enough to balance the sharp cheddar and help the crust brown
• 1 tsp baking soda: The magic that makes this bread rise without any yeast at all
• 1 tsp fine sea salt: Enhances all the flavors and prevents the bread from tasting flat
• 1 ½ cups sharp cheddar cheese grated: Go for the good stuff here because the cheese flavor carries the whole recipe
• 2 tbsp fresh chives finely chopped: Add a mild onion flavor that plays so well with the cheddar
• 1 tbsp fresh parsley finely chopped: Brings fresh brightness to cut through all that richness
• 1 tsp dried thyme: Earthy and fragrant just enough to make people wonder what that lovely smell is
• 1 ½ cups buttermilk cold: Creates the most tender crumb and activates the baking soda
• 4 tbsp unsalted butter melted and cooled: Adds richness and helps create that beautiful golden crust
• 1 large egg lightly beaten: Provides structure and helps the bread hold together beautifully

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper so nothing sticks later.

Whisk your dry ingredients:

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 they are coated in flour and evenly mixed throughout.

Mix the wet ingredients separately:

In another bowl whisk together the cold buttermilk melted butter and beaten egg until combined.

Bring it all together:

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

Shape your loaf:

Turn onto a floured surface knead gently just 4 or 5 times then shape into a round 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 until golden:

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

Patience pays off:

Cool on a wire rack for at least 20 minutes because slicing too soon will make the crumb gummy.

Save

This bread has become my goto for new neighbors and friends who need a little pickmeup. Something about warm homemade cheese bread feels like the most genuine kind of hospitality. I have started keeping mini loaves in my freezer just in case someone drops by or I need a quick side for dinner.

Make It Your Own

The beauty of this recipe is how well it adapts to whatever you have on hand or prefer. Sometimes I swap in gruyere when I want something more nutty or add a handful of shredded parmesan for extra saltiness. Fresh herbs are wonderful but dried work in a pinch just remember to adjust the quantities since dried herbs are more concentrated.

Serving Suggestions

While this bread is incredible on its own warm from the oven it really shines alongside a steaming bowl of soup. My personal favorite pairing is tomato basil but it holds its own next to beef stew or even a simple green salad turned into a meal. The cheese content makes it substantial enough to serve as a snack with just a little salted butter.

Storage and Freezing

This bread keeps surprisingly well stored in an airtight container at room temperature for up to two days though the crust will soften over time. For longer storage wrap the cooled loaf tightly in plastic wrap then aluminum foil and freeze for up to three months.

• Thaw frozen bread at room temperature still wrapped to prevent condensation from making it soggy
• Revive day old bread by warming it in a 350°F oven for 10 minutes until the crust crisps up again
• Slice before freezing if you prefer grabbing individual slices for quick toasting

Save

There is something deeply satisfying about making bread that does not require patience or precision just a willingness to get your hands a little floury. I hope this recipe finds its way into your regular rotation especially on those days when homemade comfort is exactly what you need.