Savory Cheddar Chive Loaf (Printable)

Rustic Irish bread combining sharp cheddar and fresh chives for a savory golden loaf.

# What You'll 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 and 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 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 loaf to prepared baking sheet. Cut a deep X across the top with a sharp knife.
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.

# Expert Advice:

01 -
  • It comes together in under 15 minutes with zero yeast or proofing time
  • The cheese creates these golden, crispy pockets throughout the tender crumb
  • Leftovers make incredible grilled cheese sandwiches the next day
02 -
  • Do not overwork the dough or your bread will be tough instead of tender
  • The X on top isnt just decorative, it helps the bread expand properly while baking
  • If your loaf browns too quickly, tent it with foil for the last 10 minutes
03 -
  • Cold buttermilk creates a more tender crumb, so don't let it sit at room temperature too long
  • Grate your cheese from a block instead of using pre shredded cheese for better melting

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