Savory Herbed Cheddar Bread (Printable version)

Hearty Irish loaf with sharp cheddar and fresh herbs, perfect for snacking or pairing with soups.

# 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 cold buttermilk
10 - 4 tablespoons unsalted butter, melted and cooled
11 - 1 large egg, lightly beaten

# Directions:

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

# Expert Advice:

01 -
  • The cheddar creates these incredible pockets of melted goodness throughout each slice
  • It comes together in under 15 minutes with zero waiting for dough to rise
  • The combination of herbs makes your whole kitchen smell like an Irish cottage
02 -
  • Overmixing will make the bread tough, so stop as soon as the flour is barely incorporated
  • Cold buttermilk is crucial because it keeps the butter from melting too early
  • The X on top should be quite deep, about half an inch, to help the center bake properly
03 -
  • Grate your cheese from a block for the best melting and texture
  • Resist the urge to add more flour if the dough feels sticky, that stickiness means a tender crumb

Return