{"id":18286,"date":"2026-02-03T17:37:29","date_gmt":"2026-02-03T15:37:29","guid":{"rendered":"https:\/\/www.tastyfood.top\/?p=18286"},"modified":"2026-02-03T17:37:29","modified_gmt":"2026-02-03T15:37:29","slug":"cheddar-and-herb-soda-bread","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=18286","title":{"rendered":"Cheddar and Herb Soda Bread"},"content":{"rendered":"\n

Since we’ve been leaning into quick, cozy classics, Cheddar and Herb Soda Bread<\/strong> is the perfect addition. It\u2019s the ultimate “no-patience” bread\u2014no yeast, no kneading, and no rising time.<\/p>\n\n\n\n

The magic happens when the lactic acid<\/strong> in the buttermilk reacts with the baking soda<\/strong>, creating an instant lift that results in a craggy, rustic crust and a tender, cheesy crumb.<\/p>\n\n\n\n

\n\n\n\n

\ud83e\uddc0 Rustic Cheddar & Herb Soda Bread<\/h2>\n\n\n\n

The Ingredients<\/h3>\n\n\n\n
    \n
  • 4 cups (500g)<\/strong> All-purpose flour (or half whole wheat for more texture)<\/li>\n\n\n\n
  • 1 tsp<\/strong> Baking soda (the “soda” in the bread)<\/li>\n\n\n\n
  • 1 tsp<\/strong> Salt<\/li>\n\n\n\n
  • 1 \u00bd cups (175g)<\/strong> Extra sharp Cheddar, shredded<\/li>\n\n\n\n
  • 2 tbsp<\/strong> Fresh herbs, chopped (Rosemary, thyme, or chives work best)<\/li>\n\n\n\n
  • 1 \u00be cups (400ml)<\/strong> Cold buttermilk (essential for the rise!)<\/li>\n\n\n\n
  • 1<\/strong> Egg (optional, for a richer crumb)<\/li>\n<\/ul>\n\n\n\n
    \n\n\n\n

    The “Don’t Overwork It” Instructions<\/h3>\n\n\n\n
      \n
    1. Prep:<\/strong> Preheat your oven to 200\u00b0C (400\u00b0F)<\/strong>. Line a baking sheet with parchment paper or use a cast-iron skillet.<\/li>\n\n\n\n
    2. Dry Mix:<\/strong> In a large bowl, whisk the flour, baking soda, and salt. Stir in the shredded cheese and herbs so they are coated in flour (this prevents them from clumping).<\/li>\n\n\n\n
    3. The Well:<\/strong> Make a well in the center and pour in the buttermilk. Using a fork or your hand like a “claw,” stir gently until a shaggy dough forms.The Golden Rule:<\/strong> Do not knead! If you work the dough too much, the bread will be tough. Just bring it together until it holds its shape.<\/li>\n\n\n\n
    4. The Score:<\/strong> Form the dough into a round disk (about 2 inches thick). Use a sharp knife to cut a deep “X”<\/strong> across the top.\n
        \n
      • Grandma’s Legend:<\/em> The cross lets the fairies out, but scientifically, it helps the center cook through!<\/li>\n<\/ul>\n<\/li>\n\n\n\n
      • The Bake:<\/strong> Bake for 30\u201335 minutes<\/strong>. The loaf should sound hollow when you tap the bottom.<\/li>\n<\/ol>\n\n\n\n
        \n\n\n\n

        \ud83d\udca1 Pro-Tips for the Best Loaf<\/h3>\n\n\n\n
          \n
        • No Buttermilk?<\/strong> No problem. Make a DIY version by adding 1 tablespoon of lemon juice or vinegar to 1 \u00be cups of regular milk and letting it sit for 5 minutes.<\/li>\n\n\n\n
        • The “Steam” Finish:<\/strong> For a softer crust, wrap the hot bread in a clean kitchen towel as soon as it comes out of the oven. For a crunchy crust, let it cool on a wire rack.<\/li>\n\n\n\n
        • Add-ins:<\/strong> A teaspoon of garlic powder<\/strong> or a pinch of cayenne pepper<\/strong> takes the cheddar flavor to the next level.<\/li>\n<\/ul>\n\n\n\n
          \n\n\n\n

          \ud83c\udf7d\ufe0f Serving Suggestion<\/h3>\n\n\n\n

          This bread is at its absolute peak while still warm, slathered in salted butter<\/strong> or served alongside that Cabbage Roll Skillet<\/strong> we talked about earlier.<\/p>\n\n\n\n

          <\/p>\n","protected":false},"excerpt":{"rendered":"

          Since we’ve been leaning into quick, cozy classics, Cheddar and Herb Soda Bread is the perfect addition. It\u2019s the ultimate “no-patience” bread\u2014no yeast, no kneading, and no rising time. The […]<\/p>\n","protected":false},"author":2,"featured_media":18287,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-18286","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18286","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18286"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18286\/revisions"}],"predecessor-version":[{"id":18288,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18286\/revisions\/18288"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/18287"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18286"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}