Savory Herbed Cheddar Bread (Printable Version)
A quick, flavorful Irish bread featuring sharp cheddar and fragrant herbs for savory bites.
# What You 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 cold buttermilk
10 - 4 tablespoons unsalted butter, melted and cooled
11 - 1 large egg, lightly beaten
# How to Make It:
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.
03 - Stir in the grated cheddar, chives, parsley, and thyme until evenly distributed.
04 - In a separate bowl, whisk together the buttermilk, melted butter, and egg.
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 out 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.
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.
# Expert Tips:
01 -
- The crust gets golden and while the inside stays tender and moist
- Ready in under an hour with zero rise time required
- Perfect alongside soups or sliced thick for afternoon snacks
02 -
- Overmixing will make the bread tough, so stop as soon as dough comes together
- Cold buttermilk is essential for proper texture and rise
- The deep cross cut is not decorative, it helps the bread bake through evenly
03 -
- Grate your own cheese instead of buying pre shredded for better melting
- Room temperature ingredients mix more evenly than cold ones