Savory Cheddar Chive Bread (Printable version)

Rustic Irish loaf with sharp cheddar, fresh chives, and a golden crust perfect for cozy meals.

# What you'll 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

# Directions:

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 - Create 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 one tablespoon at a time if the mixture appears too dry.
05 - Turn the dough onto a lightly floured surface. Gently knead just until the dough comes together, being careful not to overwork. 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, about 1 inch deep.
07 - Bake for 30-35 minutes until the crust is deeply golden brown and the loaf sounds hollow when tapped on the bottom.
08 - Allow the bread to cool on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature with butter.

# Expert Advice:

01 -
  • Ready in under an hour from start to warm, buttery finish
  • The crumb stays incredibly tender thanks to buttermilks magic
  • That golden cheesy crust becomes everyones favorite part
02 -
  • Stop kneading as soon as the dough holds together, overworking develops gluten and makes soda bread tough instead of tender
  • The X score isn't just decorative, it's essential for proper expansion and helps the center bake through completely
  • Soda bread is best enjoyed the day it's made, though leftover slices toast beautifully the next morning
03 -
  • Cold buttermilk can cause the butter to solidify, so let both come to room temperature before mixing for the most even texture
  • If you don't have buttermilk, make your own by adding 1 tablespoon of vinegar to regular milk and letting it sit for 10 minutes

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