Savory Cheddar Chive Bread (Printable)

Hearty loaf with sharp cheddar and fresh chives, tender crumb, and golden crust, ideal warm or with savory dishes.

# 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

# 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 combined.
03 - Stir in the grated cheddar and chopped chives until evenly distributed throughout the flour mixture.
04 - Make a well in the center of the bowl 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. Use a sharp knife to cut a deep X across the top of the dough.
07 - Bake for 30-35 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 Suggestions:

01 -
  • No yeast means no waiting around for dough to rise—bread in under an hour
  • The combination of sharp cheddar and fresh chives creates this incredibly savory, comforting flavor profile that makes everything taste better
02 -
  • Overworking the dough is the number one mistake—soda bread requires a light touch and minimal kneading to stay tender
  • That X on top is not just decorative—it helps the heat penetrate the center and allows the loaf to expand properly
03 -
  • Cold ingredients are your friend here—keep everything chilled until you mix to prevent the cheese from melting too early
  • The bottom tap test is the most reliable way to check doneness—visual cues can be misleading with all that cheese

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