Savory Herbed Cheddar Bread (Printable Version)

Rustic Irish bread with sharp cheddar and fresh herbs, ideal for soups or a savory snack.

# Ingredient List:

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

# Expert Tips:

01 -
  • The crust gets irresistibly golden while staying tender inside thanks to the cheese
  • Ready from start to finish in under an hour with zero yeast anxiety
  • Freezes beautifully so you can always have homemade bread on hand
02 -
  • Overworking the dough makes it tough so stop mixing as soon as everything comes together
  • The deep X cut is not just traditional it helps the bread bake evenly in the center
  • Cooling time is non negotiable or you will end up with a gummy texture
03 -
  • Cold buttermilk is essential for proper texture and rise
  • Grate your own cheese instead of buying pre shredded for better melting
  • The X should be quite deep about a quarter inch into the dough

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