Savory Herbed Cheddar Bread (Printable)

A hearty loaf with sharp cheddar and fresh herbs, ideal for warm snacks or comforting meals.

# 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 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 homogeneous.
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 to 5 times to bring it together, then shape into a round loaf about 7 inches in diameter.
07 - Transfer to the prepared baking sheet. Using a sharp knife, cut a deep X across the top of the loaf.
08 - Bake for 35 to 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 Suggestions:

01 -
  • The combination of sharp cheddar and fresh herbs creates an irresistible savory flavor that keeps everyone coming back for seconds
  • This bread comes together in under 15 minutes with no yeast required, perfect for sudden cravings or unexpected guests
  • The texture is incredibly satisfying, with a crunchy crust and tender, slightly dense interior that pairs perfectly with anything from soup to scrambled eggs
02 -
  • Overworking the dough will make the bread tough, so mix and knead only until everything barely comes together
  • Cutting the X in the top is not just decorative, it helps the bread expand properly while baking and prevents the center from being doughy
  • The bread is done when it sounds hollow when tapped on the bottom and the crust feels firm and deeply colored
03 -
  • Cold buttermilk is essential for proper activation of the baking soda, so do not let it sit at room temperature
  • If you do not have buttermilk, mix 1 and 1/2 cups milk with 1 and 1/2 tablespoons vinegar or lemon juice and let it stand for 10 minutes

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