Savory Cheddar Chive Bread (Printable Version)
Rustic Irish loaf with sharp cheddar and fresh chives, tender texture and golden crust.
# 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 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 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 mixture and pour in the buttermilk and melted butter. Mix with a wooden spoon or hands until a shaggy dough forms. Add additional buttermilk 1 tablespoon at a time if the mixture is too dry.
05 - Turn the dough onto a lightly floured surface and 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 to 35 minutes 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 with butter or alongside soups and stews.
# Expert Tips:
01 -
- The combination of sharp cheddar and fresh chives creates this incredible savory depth that keeps you coming back for just one more slice
- It comes together in about 15 minutes flat, perfect for those weeknight soup cravings
02 -
- Do not overwork the dough or your bread will become tough instead of tender
- The X cut is not just traditional it helps the bread bake evenly and expand properly in the oven
03 -
- Grate your own cheese from a block rather than buying pre shredded for better melting and flavor
- Room temperature buttermilk mixes more evenly and gives you a better sense of dough hydration