Savory Herbed Cheddar Irish (Printable Version)
Hearty Irish bread with sharp cheddar and fragrant herbs, ideal for soups, stews, or snacks.
# 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 buttermilk, cold
10 - 4 tablespoons unsalted butter, melted and cooled slightly
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 - Whisk together flour, sugar, baking soda, and salt in a large mixing bowl until well blended.
03 - Stir in grated cheddar, chives, parsley, and thyme until evenly distributed throughout the flour mixture.
04 - Whisk together buttermilk, melted butter, and beaten egg in a separate bowl until combined.
05 - Pour wet ingredients into dry mixture. Mix with a wooden spoon or hands just until shaggy dough forms. Avoid overmixing to prevent tough bread.
06 - Turn dough onto lightly floured surface. Knead gently 4 to 5 times to bring together. Shape into a round loaf approximately 7 inches in diameter.
07 - Transfer loaf to prepared baking sheet. Cut a deep X across the top with a sharp knife to help the bread expand during baking.
08 - Bake for 35 to 40 minutes until crust is deeply golden brown 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 crumb to set properly.
# Expert Advice:
01 -
- This comes together in under an hour with zero yeast and no waiting for dough to rise
- The combination of sharp cheddar and fresh herbs turns humble ingredients into something extraordinary
- Leftovers make the best breakfast toast you will ever have
02 -
- Overmixing will make the bread tough, so stop as soon as the flour disappears
- Cutting that X on top is not optional, it helps the center cook through properly
- The crust should be quite dark, almost mahogany, for the best texture
03 -
- Keep your buttermilk cold throughout the process for the best texture
- Use a light hand when kneading, this dough does not need much work