Savory Cheddar Chive Bread (Printable)

A rustic bread boasting cheddar and chives with a tender crumb 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 oven to 400°F. Line baking sheet with parchment paper.
02 - In large bowl, whisk together flour, baking soda, salt, and black pepper until well blended.
03 - Stir in grated cheddar and chopped chives until evenly distributed throughout flour mixture.
04 - Create well in center of mixture. Pour in buttermilk and melted butter. Mix with wooden spoon or hands until shaggy dough forms. Add additional buttermilk 1 tablespoon at a time if 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 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.

# Tips from dashanddishes:

01 -
  • Its ready in under an hour, start to finish, no yeast or waiting required
  • The combination of sharp cheddar and fresh chives turns humble quick bread into something that feels like comfort food from a cozy pub
  • You probably have everything in your kitchen right now, making it perfect for I need bread tonight moments
02 -
  • The X across the top isnt just decorative, it helps the bread bake evenly by allowing heat to penetrate the center
  • Soda bread dries out faster than yeast bread, so eat it within a day or two, or freeze slices for later
03 -
  • Grate your cheese from a block instead of buying pre-shredded, the texture and melting ability are noticeably better
  • If you dont have buttermilk, mix regular milk with a tablespoon of white vinegar and let it sit for 5 minutes

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