Savory Cheddar Chive Bread

The first time I made this soda bread, I was rushing to get something on the table before friends arrived for dinner. I expected a quick, humble bread, but when that golden crust came out of the oven, the smell of sharp cheddar and fresh chives filled the entire kitchen. Everyone kept asking what I'd baked, and I ended up serving the whole loaf warm with butter before dinner even started. Now it's my emergency bread for those nights when something warm and cheesy needs to happen fast.

Last winter, during a week of nonstop rain, I made this bread three times in five days. Something about the warmth coming from the oven and that comforting cheesy smell just made the house feel cozier. My teenage son, who usually only comments on food when he wants more, actually texted me from school asking if there was any soda bread left. That's when I knew this recipe had become part of our regular rotation.

Ingredients

• 3 1/2 cups all-purpose flour: The foundation of your bread, providing structure and that tender crumb we're after
• 1 tsp baking soda: This is your leavening agent, working with buttermilk to create rise
• 1 tsp fine sea salt: Essential for flavor and helps balance the richness of the cheese
• 1/2 tsp freshly ground black pepper: Adds a subtle warmth that complements the sharp cheddar
• 1 1/2 cups sharp cheddar cheese, coarsely grated: Coarse grating creates pockets of melted cheese throughout the loaf
• 1/3 cup fresh chives, finely chopped: Their mild onion flavor becomes pronounced and wonderful when baked
• 1 3/4 cups buttermilk: The acidity activates the baking soda and creates the most tender texture
• 2 tbsp unsalted butter, melted and cooled: Adds richness and helps create that beautiful golden crust

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper so nothing sticks

Whisk the dry ingredients:

In a large bowl, combine the flour, baking soda, salt, and pepper until everything's evenly distributed

Add the cheese and chives:

Stir in the grated cheddar and chopped chives until they're scattered throughout the flour mixture

Create the dough:

Make a well in the center, pour in the buttermilk and melted butter, then mix with a wooden spoon or your hands until a shaggy dough forms

Shape your loaf:

Turn onto a floured surface, gently knead just until it comes together, and form into a round about 7 inches across

Score and bake:

Cut a deep X across the top with a sharp knife, then bake for 30 to 35 minutes until deeply golden and hollow sounding when tapped

Cool before slicing:

Let the bread rest on a wire rack for at least 15 minutes to set the crumb

Save

This bread has become my go-to when someone in the house is having a rough day. Something about tearing into a warm, cheesy loaf straight from the oven feels like a hug. I've taken to keeping extra cheddar and chives on hand just for these emergency bread moments.

Making It Your Own

I've experimented with adding different herbs and spices over time. A pinch of cayenne pepper creates this subtle heat that really wakes up the cheese flavor. Dried thyme works beautifully too, adding an earthy note that makes the bread feel even more rustic.

Serving Suggestions

This soda bread is incredible alongside a steaming bowl of potato leek soup or beef stew. It also makes the most indulgent breakfast when toasted and topped with a scrambled egg. I've even used day old slices to make the most decadent grilled cheese sandwiches.

Storage & Make Ahead Tips

The bread is best enjoyed the same day it's baked, but I've found it still makes excellent toast the next morning. You can freeze the baked loaf, wrapped tightly in plastic and foil, for up to three months. Thaw at room temperature and refresh in a 350°F oven for 10 minutes to restore that fresh baked texture.

• Wrap any leftovers in a clean kitchen towel rather than plastic to maintain the crust
• For make ahead convenience, mix the dry ingredients and grate the cheese the night before
• The unbaked dough doesn't freeze well, so bake the full loaf and freeze portions instead

Save

There's something profoundly satisfying about transforming the simplest ingredients into bread that feels special. I hope this recipe finds its way into your regular rotation too.

Recipe FAQs

→ What makes this bread rise without yeast?

The baking soda reacts with the buttermilk’s acidity to create natural leavening, giving the bread its characteristic rise and texture.

→ Can I substitute cheddar with another cheese?

Yes, sharp cheeses like gouda or parmesan work well, providing rich flavor and a melty texture similar to cheddar.

→ How should I store leftover bread to maintain freshness?

Wrap the loaf tightly in plastic or foil and keep at room temperature for up to two days; for longer storage, freeze slices individually.

→ What are good foods to serve alongside this bread?

It pairs wonderfully with soups, stews, salads, or as a buttery toast for breakfast or snacks.

→ Can I use green onions instead of chives?

Yes, green onions provide a mild onion flavor and similar freshness, making them a suitable alternative.