Herb and Cheddar Soda Bread

• 4 cups all-purpose flour
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups shredded sharp cheddar cheese
• 1 3/4 cups buttermilk

Steps

1. 1 Preheat oven to 400°F and line a baking sheet with parchment paper.
2. 2 In a large bowl, whisk together flour, parsley, chives, baking soda, and salt.
3. 3 Add cheddar cheese and toss to coat with flour mixture.
4. 4 Make a well in the center and pour in buttermilk. Stir until just combined.
5. 5 Turn dough onto a floured surface and knead gently for about 1 minute.
6. 6 Shape into a round loaf, place on prepared baking sheet, and cut a deep cross into the top.
7. 7 Bake for 30 minutes or until golden and sounds hollow when tapped.
8. 8 Cool on a wire rack before serving.

Equipment

• Baking sheet
• Parchment paper
• Baking stone (optional)

Variations

• Add sun-dried tomatoes or olives for a Mediterranean flair.
• Swap cheddar for blue cheese for a tangy kick.

Substitutions

• Use whole wheat flour for a nuttier flavor.
• Substitute buttermilk with yogurt thinned with water for a tangy twist.

Pairings

• Perfect alongside a bowl of Irish stew.
• Enjoy with a sharp cheddar cheese platter and a pint of stout.

Nutrition

Tips

• For a crisp crust, bake the bread directly on a preheated baking stone if available.
• Buttermilk can be substituted with equal parts milk and lemon juice, left to curdle for 5 minutes.

Storage

Store in an airtight container at room temperature for up to 3 days. Reheat slices in a toaster or oven for best results.

Freezing: Freezes well for up to 3 months. Thaw at room temperature, then reheat in a preheated oven for 10 minutes at 350°F.

Serving Suggestions

• Pair with a hearty vegetable soup or a slab of creamy butter.
• Serve with a drizzle of olive oil and balsamic vinegar for a twist.

FAQ