Savory Cheddar Chive Soda (Printable Version)
Rustic loaf with sharp cheddar, fresh chives, and golden crust. Perfect warm or with soups.
# What You 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 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 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 of the dough.
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 Tips:
01 -
- This bread comes together in minutes and bakes into something that feels like it took all day
- The combination of sharp cheddar and fresh chives turns a simple quick bread into something extraordinary
02 -
- Overworking the dough makes the bread tough, so handle it gently and just until it comes together
- The X on top is not just decorative, it helps the heat penetrate the center and encourages the loaf to bake evenly
03 -
- Cold buttermilk helps keep the butter from melting too quickly before baking, which creates better texture
- If the crust is browning too fast, tent the loaf with foil for the last 10 minutes of baking