Savory Cheddar Chive Bread (Printable)

Hearty loaf with sharp cheddar, fresh chives, and a tender crumb, golden crust ideal for warm serving.

# 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

# Steps:

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 by tablespoon if 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. Using a sharp knife, cut a deep X across the top of the loaf.
07 - Bake for 30 to 35 minutes, or until deeply golden brown 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.

# Expert Advice:

01 -
  • No yeast, no proofing, no waiting—just mix and bake
  • The combination of sharp cheddar and chives creates this incredible savory aroma that makes everyone wander into the kitchen
  • It bakes up tender on the inside with this gorgeous golden crust that's hard to stop eating
02 -
  • Overworking the dough makes it tough, so stop kneading as soon as everything comes together
  • If your dough feels too dry, add buttermilk one tablespoon at a time until it forms a shaggy but cohesive dough
  • The deep X cut isn't just decorative, it helps the bread bake evenly and allows the center to cook through properly
03 -
  • Cold buttermilk creates the most tender crumb, so don't let it sit at room temperature too long
  • Use the sharpest cheddar you can find, as milder cheeses get lost in the bread
  • The hollow sound when tapping the bottom is your best indicator that it's fully baked

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