Savory Cheddar Chive Bread (Printable)
Rustic loaf infused with sharp cheddar and fresh chives creating a tender, golden crust perfect for any meal.
# 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
# How-To Steps:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Whisk together flour, baking soda, salt, and black pepper in large bowl until well blended.
03 - Stir in grated cheddar and chopped chives until evenly distributed throughout flour mixture.
04 - Create well in center of dry ingredients. Pour in buttermilk and melted butter. Mix with wooden spoon or hands until shaggy dough forms. Add additional buttermilk 1 tbsp at a time if mixture is 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 - Transfer loaf to prepared baking sheet. Cut deep X across top of loaf with sharp knife.
07 - Bake for 30–35 minutes until deeply golden and loaf sounds hollow when tapped on bottom.
08 - Cool on wire rack for at least 15 minutes before slicing. Serve warm or at room temperature.
# Expert Tips:
01 -
- No yeast means no waiting—this bread goes from mixing to oven in under ten minutes
- The combination of sharp cheddar and fresh chives turns simple soda bread into something people ask for by name
02 -
- The dough should feel sticky and shaggy not smooth—soda bread is supposed to look rustic and rough
- That deep X cut is not just decorative it helps the bread expand properly while baking and prevents the center from being doughy
03 -
- If you do not have buttermilk mix one cup of regular milk with one tablespoon of white vinegar and let it sit for five minutes
- Cutting the X with a very sharp knife prevents the dough from deflating—sawing motions press the air out