Savory Cheddar Chive Bread (Printable)
Rustic Irish loaf rich with sharp cheddar and fresh chives, tender crumb and golden crust.
# What You 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 blended.
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 and pour in the buttermilk and melted butter. Mix with a wooden spoon or your hands until a shaggy dough forms. Add another tablespoon or two of buttermilk if the mixture is too dry.
05 - Turn the dough onto a lightly floured surface and 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. Use a sharp knife to cut a deep X across the top of the loaf.
07 - Bake for 30 to 35 minutes, or until 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 Suggestions:
01 -
- From cupboard to warm loaf in under an hour, perfect for those can't-believe-it's-already-dinner nights
- The sharp cheddar creates these incredible savory pockets throughout the tender crumb that make every slice feel special
02 -
- Overworking the dough makes it tough, so stop as soon as it comes together, even if it looks a bit rough
- The deep X cut isn't just decorative, it helps the bread bake evenly and expand properly in the oven
03 -
- Grate your own cheese from a block instead of buying pre-shredded, the anti-caking coating in bagged cheese prevents proper melting
- If your buttermilk has been sitting in the fridge for weeks, give it a sniff before using, inactive buttermilk means flat bread