Savory Cheddar Chive Irish (Printable)
Rustic loaf with sharp cheddar, fresh chives, and a golden crust, perfect warm or with stews.
# 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 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 blended.
03 - Stir in the grated cheddar and chopped chives until evenly distributed throughout the flour mixture.
04 - Create a well in the center of the mixture. Pour in the buttermilk and melted butter. Mix with a wooden spoon or hands until a shaggy dough forms. Add additional buttermilk by tablespoons if mixture appears too dry.
05 - Turn dough onto a lightly floured surface. Gently knead just until dough holds together, being careful not to overwork. Shape into a round loaf approximately 7 inches in diameter.
06 - Place loaf on prepared baking sheet. Using a sharp knife, cut a deep X across the top of the loaf.
07 - Bake for 30 to 35 minutes until deeply golden and loaf sounds hollow when tapped on bottom.
08 - Transfer to a wire rack and let cool for at least 15 minutes before slicing. Serve warm or at room temperature.
# Expert Advice:
01 -
- No yeast means no waiting around for dough to rise—hot bread in under an hour
- The combination of sharp cheddar and fresh chives creates incredible depth of flavor
- That tender, slightly dense crumb soaks up soups and stews like nothing else
02 -
- Overworking the dough makes the bread tough—handle it gently and stop as soon as it comes together
- Buttermilk substitutes like milk plus vinegar work in a pinch, but the real thing gives better flavor and texture
03 -
- Grate your cheese from a block for the best melting and distribution throughout the loaf
- The X on top is not just decorative—it helps the heat penetrate the center of the bread