Savory Cheddar Chive Bread (Printable Version)
Rustic Irish loaf with sharp cheddar, fresh chives, and a tender crumb, perfect warm or with soups.
# 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
# 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 blended.
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 by tablespoon if mixture is too dry.
05 - Turn the dough onto a lightly floured surface. Gently knead just until it 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.
07 - Bake for 30-35 minutes until deeply golden and the loaf sounds hollow when tapped on the bottom.
08 - Let the bread cool on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature.
# Expert Advice:
01 -
- It comes together in under fifteen minutes, no proofing or waiting required
- The combination of sharp cheddar and fresh chives makes every bite sing
02 -
- Overworking the dough makes it tough, so handle it as little as possible once the liquid hits the flour
- The X on top isn't just decorative—it helps the heat penetrate the center and prevents the loaf from splitting unpredictably
03 -
- Grate your cheese from a block instead of buying pre shredded—it melts better and has more flavor
- If you don't have buttermilk, mix regular milk with a tablespoon of lemon juice and let it sit for five minutes