Savory Cheddar Chive Irish Soda (Print version)

Hearty Irish soda loaf with sharp cheddar, fresh chives, and a golden, tender crumb perfect for any meal.

# 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

# Method:

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 thoroughly combined.
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 dry mixture. Pour in the buttermilk and melted butter. Mix with a wooden spoon or hands until a shaggy dough forms. Add additional buttermilk by the tablespoon if the mixture appears too dry.
05 - Turn the dough onto a lightly floured surface. Gently knead just until the dough holds together—avoid overworking. Shape into a round loaf approximately 7 inches in diameter.
06 - Transfer the loaf to the 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 the crust is deeply golden and the loaf produces a hollow sound when tapped on the bottom.
08 - Allow the loaf to rest on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature.

# Expert advice:

01 -
  • From mixing bowl to oven in under 20 minutes, this bread saves you when unexpected guests arrive or you just need carbs immediately
  • The crumb stays tender for days, making it perfect for meal prep sandwiches or toasted with scrambled eggs
02 -
  • The dough should feel sticky and slightly shaggy, not smooth or dry, because soda bread thrives on being underworked rather than overhandled
  • Room temperature buttermilk activates the baking soda more effectively than cold dairy, so let it sit out while you prep the dry ingredients
03 -
  • Brush the top with extra buttermilk before baking for an extra golden, glossy crust
  • Let the X cut expand naturally during baking, because pressing it down too aggressively deflates the loaf

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