| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 1 loaf |
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 1 cup freshly grated sharp Cheddar
- 3 tablespoons chopped fresh chives
- 1 cup buttermilk
- 1 large egg
Instructions
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Add the flour, baking powder, baking soda, salt, garlic powder, onion powder and pepper to a large bowl. Whisk to break up any lumps of flour. Add the Cheddar and chives. Stir to evenly combine the ingredients. Set aside.
- Add the buttermilk and egg to a 2-cup measuring cup. Use a fork to scramble the egg into the buttermilk.
- Add the buttermilk mixture to the bowl with the flour mixture and use a rubber spatula to mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured work surface. Lightly flour your hands and knead the dough until it comes together, about 1 minute. Flip the dough so that it is seam-side down and transfer it to the prepared baking sheet. Use a serrated knife to cut a 1/2-inch-thick X on the top of the dough.
- Bake until the bread is golden brown, 25 to 30 minutes.
- Let cool slightly on a wire rack before slicing.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 239 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 37 mg |
| Sodium | 324 mg |
| Serving Size | 1 of 6 servings |
| Calories | 239 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 37 mg |
| Sodium | 324 mg |
Reviews
Delish! So easy. One of my highlights on St. Patty’s Day… served warm was simply moist and amazing!!!
Excellent and paired well with the Irish stew tonight! Moist and super easy to make!!
What a perfect treat to go along with the corn beef and cabbage and the pub salad. it’s turned out to be a family favorite. Thank you for the recipe.
Missed making this bread on the 17th, but made it for St Joseph Day (today). I tried a different baking method this time. Like baking a boule, using a parchment paper sling, I lowered the dough into a heated 2.5 qt lidded LeCreuset and baked 10 minutes or so; removed the lid and baked 20 minutes more. It sounded hollow when I thumped it. VOILA! Very yummy. Will go well with even more corned beef today!
Amazingly Delicious!! My husband said I should bake this bread every week!! We will enjoy this bread over the weekend.
I made this bread yesterday the dough was pretty wet. Sticking to my hands even with flour on them.I followed directions exactly. Is it suppose to be wet? It still turned out delicious!!
I followed recipe except omitting the chives. I mixed it entirely in my KitchenAid. I baked it in a stoneware dish in a loaf shape, and slit the top. Baked for 30 min, and when checking, the very very center of it is still a touch doughy. I sliced it up and popped out back in the oven for a few min and that fixed it. Delicious flavor!!
I followed the recipe exactly and made 4 loaves. I cut the small slits in the tops and baked for 28 minutes. They were beautiful and golden brown. But the middle was not cooked! Had to slice all around the raw center. The flavor was very good but a lot was wasted. My friend who frequently bakes said the slits should have been deeper.
Just made this and the smell is amazing! Can’t wait to taste!
Anyone try making this substituting milk with lemon juice or vinegar for actual buttermilk?