Savory Herbed Cheddar Bread (Printable)
Rustic bread combining sharp cheddar and fresh herbs, perfect alongside warm dishes or as a snack.
# 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
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease surface.
02 - In a large mixing bowl, whisk together flour, sugar, baking soda, and salt until well incorporated.
03 - Stir in grated cheddar, chives, parsley, and thyme until evenly distributed throughout flour mixture.
04 - In a separate bowl, whisk together buttermilk, melted butter, and beaten egg until smooth.
05 - Pour wet ingredients into dry mixture. Mix with wooden spoon or hands just until shaggy dough forms, taking care not to overmix.
06 - Turn dough onto lightly floured surface. Gently knead 4-5 times to bring together, then shape into round loaf approximately 7 inches in diameter.
07 - Transfer loaf to prepared baking sheet. Cut a deep X across top of loaf with sharp knife.
08 - Bake for 35-40 minutes until crust is deeply golden and skewer inserted into center comes out clean.
09 - Cool on wire rack for at least 20 minutes before slicing to allow crumb to set.
# Expert Tips:
01 -
- It comes together in under an hour with zero proofing time
- The combination of sharp cheddar and fresh herbs creates an incredibly savory crust
02 -
- Overmixing will make the bread tough, so stop as soon as the dough comes together
- The X on top isnt decorative, it helps the center bake through properly
03 -
- Grate your own cheese instead of buying pre shredded for better melting
- Keep your buttermilk cold to prevent the butter from solidifying too quickly