Savory Cheddar Chive Irish (Printable)
Hearty loaf with sharp cheddar and fresh chives, tender crumb, golden crust, perfect warm with butter or soups.
# Ingredient List:
→ 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.
03 - Stir in the grated cheddar and chopped chives until evenly distributed.
04 - Make a well in the center and pour in the buttermilk and melted butter. Mix with a wooden spoon or your hands until a shaggy dough forms. If the mixture is too dry, add another tablespoon or two of buttermilk.
05 - Turn the dough onto a lightly floured surface and gently knead just until it comes together—do not overwork. Shape into a round loaf, about 7 inches in diameter.
06 - Transfer the loaf to the prepared baking sheet. With a sharp knife, cut a deep X across the top.
07 - Bake for 30–35 minutes, or 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 Advice:
01 -
- You get bakery style results with zero yeast proofing and about ten minutes of active work
- The combination of sharp cheddar and fresh chives creates this incredible savory depth that makes every slice feel indulgent
02 -
- The dough will feel sticky and shaggy but that is exactly how it should be so resist the urge to keep adding flour or your bread will turn out dry
- Buttermilk thickness varies wildly between brands so you might need an extra tablespoon or two to get the right consistency
03 -
- Freeze your cheddar for twenty minutes before grating and it will shred cleanly without turning into a sticky mess
- The X on top is not just traditional, it actually helps the heat penetrate the center of the loaf