Savory Cheddar Chive Bread (Printable Version)
Rustic Irish loaf with sharp cheddar and fresh chives, tender crumb and golden crust, ideal warm or alongside meals.
# What You Need:
→ Dry Ingredients
01 - 3 1/2 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1 tsp fine sea salt
04 - 1/2 tsp 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 tbsp unsalted butter, melted and cooled
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking soda, salt, and black pepper until thoroughly blended.
03 - Stir grated cheddar and chopped chives into dry mixture until evenly distributed throughout flour.
04 - Create a well in center of mixture. Pour buttermilk and melted butter into well. Mix with wooden spoon or hands until shaggy dough forms. Add additional buttermilk 1 tablespoon at a time if mixture appears too dry.
05 - Turn dough onto lightly floured surface. Gently knead just until dough comes together—avoid overworking. Shape into round loaf approximately 7 inches in diameter.
06 - Place loaf on prepared baking sheet. Cut deep X across top of loaf using sharp knife.
07 - Bake for 30–35 minutes until deeply golden brown and loaf sounds hollow when tapped on bottom.
08 - Transfer to wire rack and cool for at least 15 minutes before slicing. Serve warm or at room temperature.
# Expert Tips:
01 -
- The sharp cheddar creates these irresistible pockets of melted goodness throughout the crumb
- Fresh chives add a mild onion flavor that pairs beautifully with the richness of the cheese
- Ready in under an hour from start to warm, golden finish
- No yeast, no proofing, just honest ingredients doing their work
02 -
- Overworking the dough makes it tough. Treat it gently and stop as soon as it comes together.
- The X is traditional but also functional, helping the center cook through evenly.
- This bread is best the day its made, but toasting leftovers brings back some of the magic.
03 -
- Cold ingredients can inhibit rising. Bring everything to room temperature before starting.
- The dough should feel slightly sticky. If it feels dry, add more buttermilk one tablespoon at a time.
- Leftover slices make incredible grilled cheese sandwiches.