Savory Cheddar Chive Bread (Printable Version)
Rustic Irish loaf with sharp cheddar and fresh chives, tender crumb and golden crust, perfect warm or beside soups.
# What You'll Need:
→ Dry Ingredients
01 - 3 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1 teaspoon fine sea salt
04 - 1/2 teaspoon freshly ground black pepper
→ Cheese & Herbs
05 - 1 1/2 cups sharp cheddar cheese, coarsely grated
06 - 1/3 cup fresh chives, finely chopped
→ Wet Ingredients
07 - 1 3/4 cups buttermilk, plus extra as needed
08 - 2 tablespoons unsalted butter, melted and cooled
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, baking soda, salt, and black pepper until well combined.
03 - Stir in the grated cheddar and chopped chives until evenly distributed throughout the flour mixture.
04 - Make a well in the center of the dry ingredients. Pour in the buttermilk and melted butter. Mix with a wooden spoon or hands until a shaggy dough forms. Add additional buttermilk 1 tablespoon at a time if mixture is too dry.
05 - Turn dough onto a lightly floured surface. Gently knead just until it comes together—avoid overworking. Shape into a round loaf approximately 7 inches in diameter.
06 - Transfer the loaf to the prepared baking sheet. Using a sharp knife, cut a deep X across the top of the loaf.
07 - Bake for 30 to 35 minutes, or until the crust is deeply golden and the loaf sounds hollow when tapped on the bottom.
08 - Let cool on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature.
# Expert Advice:
01 -
- The texture is incredible—crusty outside with the most tender, moist crumb youve ever had in a quick bread
- Sharp cheddar and fresh chives transform a humble loaf into something that feels restaurant special
- Its nearly impossible to mess up, making it perfect for anyone whos ever been intimidated by yeast breads
02 -
- Soda bread starts losing its leavening power as soon as wet ingredients hit dry, so work quickly and get it into the oven
- The dough should feel slightly sticky and shaggy. If it feels too dry to come together, add buttermilk one tablespoon at a time
- That X you cut in the top isnt decorative, its essential for proper expansion and to prevent the center from being underbaked
03 -
- Cold ingredients can inhibit rising, so let your buttermilk come to room temperature before starting
- Add a pinch of cayenne or smoked paprika to the dry mix if you want a little extra warmth
- The bread is done when the internal temperature reaches 200°F if you want to be precise