Savory Cheese and Herb Soda Bread
Savory Cheese and Herb Soda Bread
Experience the rustic charm of a quick and easy soda bread, infused with the savory depth of sharp cheddar and a medley of aromatic herbs. This traditional no-yeast wonder bakes to a beautiful golden-brown crust with a tender, crumbly interior, making it a perfect accompaniment to any meal. Its simplicity in preparation belies a truly satisfying flavor, making it an ideal choice for busy weeknights or a comforting weekend bake. The distinctive texture and robust taste are hallmarks of classic baking traditions, offering a familiar and authentic bread-making experience for home cooks seeking a hearty loaf without the long rise times. This bread is a testament to how simple, wholesome ingredients can create something truly delicious and comforting.
- Preparation time
- 15 min
- Cooking time
- 40 min
- Total time
- 55 min
- Servings
- 8
Instructions
Preparation
- 1Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line with parchment paper.
- 2In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure the baking soda is evenly distributed.
- 3Stir in the shredded sharp cheddar cheese and fresh chopped herbs until well combined throughout the dry ingredients.
Mixing and Baking
- 1In a separate small bowl, whisk together the buttermilk and the lightly beaten egg.
- 2Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or your hands just until a shaggy dough forms. Be careful not to overmix, as this can make the bread tough.
- 3Turn the dough out onto a lightly floured surface. Gently knead for about 30 seconds, just enough to bring it together into a round loaf. Do not overwork the dough.
- 4Place the loaf on the prepared baking sheet. Using a sharp knife, score a deep 'X' on top of the loaf, about halfway through the dough. This helps the bread cook evenly and gives it a traditional appearance.
- 5Bake for 35-40 minutes, or until the crust is golden brown and the internal temperature reaches 200°F (93°C) when tested with an instant-read thermometer. The loaf should sound hollow when tapped on the bottom.
- 6Remove the bread from the oven and transfer it to a wire rack to cool slightly before slicing and serving. It's best enjoyed warm.
Nutrition Information
- Calories
- 250 kcal
- Protein
- 10 g
- Fat
- 12 g
- Carbs
- 25 g
| Nutrient | Per serving |
|---|---|
| Calories | 250 kcal |
| Protein | 10 g |
| Fat | 12 g |
| Carbs | 25 g |
Tips
- Avoid overmixing the dough, as this can develop the gluten too much, resulting in a tough texture instead of the desired crumbly and tender interior.