Baking · Bread · Light Lunches · Vegetarian Recipes

Cheddar Chive Soda Bread

Want to make homemade bread in under an hour and without any kneading/rising involved or a bread machine in sight? If so, you’re in for a treat because I’m sharing my recipe for a super easy and tasty savoury quick bread. I love making homemade bread, but it always takes so long and I tend to get quite impatient waiting for the dough to rise. This is why I thought I would share this amazing recipe I recently found which doesn’t require any kneading, rising or proving. Simply add all the ingredients into a bowl, mix, bake and then dig in whilst the bread is still gloriously warm and toasted!

Soda bread filled with creamy, mature Cheddar cheese and fragrant chives. This is one of the easiest and quickest bread recipes you’ll ever bake!

My taste testers loved the mix of flavours in this bread. This tasty bread combines oozy mature Cheddar cheese in each bite with a mellow hint of flavour from fresh chives. I can’t wait to make this bread again and I will definitely be making and packing it up for picnics in the summer but I am sure it would be fantastic toasted and served with a bowl of soup in the winter months.


400g plain flour

1 teaspoon bicarbonate of soda

1 teaspoon salt

1/4 teaspoon cayenne pepper (optional)

125g mature Cheddar cheese, grated

Bunch/large handful of fresh chives, finely chopped

300ml buttermilk (instead of buttermilk you can use 200g of yoghurt mixed with 100ml of milk)


1 tablespoon milk, for glazing

50g mature Cheddar cheese, grated


1. Preheat your oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Lightly dust a large baking tray with flour and set aside.

2. Sift the flour, bicarbonate of soda and salt into a large mixing bowl.  Now mix in the cayenne pepper, grated cheese and chopped chives. Make a well in the centre and add the buttermilk (or yoghurt/milk mixture) and bring the ingredients together into a clean ball – add little extra milk if needed.

3. Shape the dough into an 18cm round and put on the prepared baking tray. Mark the dough into quarters, cutting almost all the way through. Brush the top with a tablespoon of milk and sprinkle with the additional grated cheese.

4. Bake the bread for 35-40 minutes until the bread is crisp and sounds hollow. Cool the bread on a wire rack for at least 30 minutes before slicing.

5. Bread will store at room temperature in a bread bag or airtight container for up to 3 days.

This bread is best eaten on the day of baking spread with butter

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47 thoughts on “Cheddar Chive Soda Bread

  1. YUM! The easier the recipe, the better! I love your idea of packing this bread for picnics. The snow in South Dakota will start melting soon, and my boys love to go to the park. This would be a perfect to pack.

  2. I cannot believe that no-knead bread can turn out this awesome? It looks delicious Jessica! 🙂

  3. This looks delicious, Jess! I love that chives are one of the first things to pop up in the spring…totally coming back to make this bread when the snow is finally gone!!

  4. Ooh … it’s breakfast time for me and I could so just grab a slice of this! It really reminds me of a beautiful cheesy bread that I try (often unsuccessfully) to resist every morning from the bakery across the road from my office! Love how easy this looks to make!

  5. Hi Jess…this quick bread looks fabulous…like the chives and cheese…somehow I always forget that baking bread does not have to take the whole day. Thanks for the recipe and hope you are having a fabulous week. 😀

  6. Mmmmmm, so fresh, so puffy and so great looking, it turn to be an excellent recipe and tasty one. 😉

  7. It tasted good only had one problem. Somehow it didn’t rise in the oven 🙁
    and I don’t know what I did wrong, could you please help so I can try again?

    1. Hi Jan – sorry to hear you have encountered a problem with one of my recipes. Are you sure you used self-raising flour that was still in date? This bread doesn’t rise like a traditional bread that contains yeast and has been kneaded and left to rise. It’s a quick bread and is more like a scone in texture. All ovens are different so it could’ve possibly been slightly under baked. However, I hope that hasn’t put you off trying the recipe out again. Let me know how you get on and don’t hesitate to ask if you have any further questions.

      1. Thanks for your reply 🙂
        Well the flour was okay yes I checked it haha and I knew it wouldn’t be fluffy but it was really dense. It still tasted good but it looked to me it was under baked yes haha oops. I thought that I had put the rack with the bread on it too low in the oven. Could that have been my problem?

      2. Hi Jan – if the bread was dense it could be the result of two things, it was either under baked or over mixed whilst preparing. All ovens are different so it’s probably likely that the bread just needed a little bit longer to bake completely through. My oven is fan assisted so it tends to cook things a lot quicker, which isn’t always a good thing! 😉
        I always place whatever I am baking in the middle of the oven as it allows the hot air to circulate evenly around the food, resulting in even cooking.

  8. Loved this! Super easy, ingredients which were already in the house and the family loved it!

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