Savory Cheddar Chive Soda Bread

The smell of cheddar hitting hot flour still takes me back to my first apartment kitchen, where I discovered that soda bread could be something entirely different from the plain versions Id grown up with. I was experimenting with whatever I had in the fridge, and the combination of sharp cheese and fresh chives felt like a revelation. That loaf disappeared faster than anything I had ever baked, and Ive been making variations of it ever since, especially on cold rainy days when something warm and comforting feels essential.

I once brought this bread to a friends housewarming party, thinking it would be a modest side dish, but people kept asking where I bought it from. The hostess actually confessed to eating three slices before dinner even started. There is something about the savory combination that makes it impossible to stop at just one piece, especially when it is still warm from the oven.

Ingredients

• 3 1/2 cups all-purpose flour: The foundation that gives the bread its structure while staying tender
• 1 tsp baking soda: The leavening agent that makes this bread rise without needing yeast
• 1 tsp fine sea salt: Essential for flavor and helps balance the richness of the cheese
• 1/2 tsp freshly ground black pepper: Adds a subtle warmth that complements the cheddar perfectly
• 1 1/2 cups sharp cheddar cheese: Use a good quality sharp cheddar and grate it yourself for better melting
• 1/3 cup fresh chives: Their mild onion flavor pairs beautifully with the cheese
• 1 3/4 cups buttermilk: Creates the tender crumb and reacts with the baking soda for rise
• 2 tbsp unsalted butter: Adds richness and helps create a golden crust

Instructions

Preheat your oven and prepare:

Get your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper while you gather your ingredients.

Mix the dry ingredients together:

Whisk the flour, baking soda, salt, and black pepper in a large bowl until everything is well combined.

Add the cheese and chives:

Stir in the grated cheddar and chopped chives until they are evenly distributed throughout the flour mixture.

Combine with the wet ingredients:

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.

Adjust the consistency if needed:

If the mixture seems too dry to come together, add another tablespoon or two of buttermilk until it forms a cohesive dough.

Shape the loaf:

Turn the dough onto a lightly floured surface and gently knead just until it comes together. Shape it into a round loaf about seven inches across.

Score and bake:

Transfer to your prepared baking sheet and cut a deep X across the top with a sharp knife. Bake for thirty to thirty-five minutes until deeply golden.

Test for doneness:

The loaf should sound hollow when tapped on the bottom and be beautifully browned on top.

Cool before slicing:

Let the bread rest on a wire rack for at least fifteen minutes before cutting into it.

Save

This bread has become my go to for soup nights, when something warm and satisfying feels like a hug in food form. I love watching people take their first bite and get surprised by how flavorful and moist it is, nothing like the dry soda bread they might have tried before.

Make It Your Own

The beauty of this recipe is how well it adapts to different flavors. I have added everything from garlic powder to diced jalapenos, and each variation brings something new to the table while still keeping that comforting cheese and chive base that makes it so irresistible.

Storage Secrets

This bread is best eaten the day it is made, but I have learned that wrapping it tightly and storing it at room temperature keeps it decent for another day. You can also slice and freeze it, then toast individual slices straight from the freezer for a quick savory breakfast.

Serving Ideas

Beyond the obvious soup pairing, this bread makes incredible sandwiches and the most satisfying grilled cheese you have ever tasted. The cheese inside melts again when toasted, creating layers of flavor that regular bread simply cannot match.

• Try it with a warm bowl of tomato soup for the ultimate comfort meal
• Toast leftover slices and top with a poached egg for breakfast
• Serve alongside roasted meats or as part of a cheese board

Save

There is something deeply satisfying about making bread that does not require hours of rising or special techniques. This soda bread delivers maximum reward for minimal effort, exactly the kind of recipe that makes home cooking feel accessible and delicious.

Recipe Questions & Answers

→ What gives the bread its distinctive flavor?

Sharp cheddar cheese and fresh chives infuse the bread with a savory, tangy taste, enhancing its rustic character.

→ Can I substitute fresh chives for other herbs?

Yes, green onions or dried thyme can be used as alternatives for a different but complementary flavor profile.

→ What texture should I expect from this bread?

The loaf has a tender, crumbly interior with a crisp, golden crust that's slightly cheesy on top.

→ How do I know when the bread is fully baked?

The bread sounds hollow when tapped on the bottom and develops a deep golden color after 30 to 35 minutes baking.

→ Is additional buttermilk adjustment necessary during mixing?

Yes, if the dough feels too dry, adding a tablespoon or two of buttermilk helps achieve the right consistency.