Savory Herbed Cheddar Irish (Printable)

Hearty loaf with sharp cheddar cheese and fresh herbs for rich, savory flavor and golden crust.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine sea salt

→ Cheese & Herbs

05 - 1 ½ cups sharp cheddar cheese, grated
06 - 2 tablespoons fresh chives, finely chopped
07 - 1 tablespoon fresh parsley, finely chopped
08 - 1 teaspoon dried thyme

→ Wet Ingredients

09 - 1 ½ cups buttermilk, cold
10 - 4 tablespoons unsalted butter, melted and cooled slightly
11 - 1 large egg, lightly beaten

# How-To Steps:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
03 - Stir in the grated cheddar, chives, parsley, and thyme until evenly distributed throughout the flour mixture.
04 - In a separate bowl, whisk together the cold buttermilk, melted butter, and beaten egg until uniform.
05 - Pour the wet ingredients into the dry mixture. Using a wooden spoon or your hands, mix just until a shaggy dough forms. Do not overmix.
06 - Turn the dough onto a lightly floured surface. Gently knead 4–5 times to bring it together, then shape into a round loaf about 7 inches in diameter.
07 - Transfer to the prepared baking sheet. With a sharp knife, cut a deep X across the top of the loaf.
08 - Bake for 35–40 minutes, or until the crust is deeply golden and a skewer inserted into the center comes out clean.
09 - Cool on a wire rack for at least 20 minutes before slicing to allow the crumb to set.

# Expert Tips:

01 -
  • The combination of sharp cheddar and fresh herbs transforms humble soda bread into something that feels restaurant-worthy
  • It comes together in under 15 minutes with zero yeast, proofing, or waiting around
  • The crust gets beautifully golden and slightly crisp while the inside stays tender and moist
02 -
  • Overworking the dough makes the bread tough, so stop mixing as soon as the flour is barely incorporated
  • The X on top isn't just traditional, it helps the bread expand properly while baking and creates that classic split look
  • The bread is done when it's deeply golden brown and sounds hollow when tapped on the bottom
03 -
  • Keep your buttermilk cold and work quickly to keep the butter from separating before baking
  • If you don't have buttermilk, mix 1 ½ cups milk with 1 ½ tablespoons vinegar and let it sit for 5 minutes

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