Savory Cheddar Chive Bread (Printable)
Rustic loaf featuring sharp cheddar and fresh 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 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 too dry.
05 - Turn dough onto a lightly floured surface and gently knead just until it comes together. Shape into a round loaf approximately 7 inches in diameter.
06 - Transfer the loaf to the 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 Tips:
01 -
- The crust gets irresistibly crisp and golden while the inside stays tender and moist
- It comes together in about fifteen minutes with zero yeast or proofing time
- The cheddar creates these amazing melted pockets throughout the crumb
02 -
- Overworking the dough makes the bread tough instead of tender, so handle it as little as possible
- The X cut isn't just decorative, it helps the bread bake evenly and prevents the center from being undercooked
03 -
- If your dough feels too dry to come together, add buttermilk one tablespoon at a time until it forms a cohesive mass
- The loaf is best eaten the day it's baked, but leftover slices toast up beautifully the next morning