Savory Cheddar Chive Irish Bread (Printable Version)
Rustic Irish loaf with sharp cheddar and fresh chives, tender crumb and golden crust, ideal warm or alongside stews.
# 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
# Step-by-Step Instructions:
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 - Make a well in the center 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 dough onto a lightly floured surface and gently knead just until it comes together—avoid overworking. Shape into a round loaf approximately 7 inches in diameter.
06 - Transfer loaf to prepared baking sheet. Cut a deep X across the top with a sharp knife.
07 - Bake for 30-35 minutes until deeply golden and loaf sounds hollow when tapped on the bottom.
08 - Cool on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature.
# Tips from hearthlykitchen:
01 -
- The texture walks this perfect line between tender crumb and satisfyingly rustic chew, the kind of bread that demands to be torn rather than sliced.
- Sharp cheddar melts into pockets throughout the loaf while fresh chives add these little bursts of oniony brightness in every bite.
02 -
- Overworking the dough is the enemy here—knead gently and briefly, just enough to bring it together into a cohesive mass.
- That deep X cut isnt just decorative, it helps the bread bake evenly and encourages that characteristic split along the top.
03 -
- Grate your own cheese from a block rather than buying pre-shredded—the anti-caking coating on bagged cheese can affect the texture.
- If your buttermilk has been sitting in the fridge for ages, give it a quick sniff test before using.