No-Knead Cheddar and Chive Bread

Are you ready to make homemade bread in under half 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 this 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!


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.


225g self-raising flour

1 teaspoon salt

1 teaspoon dijon or English mustard or dry mustard powder

2 tablespoons chopped chives

1 large free-range egg

150ml milk (I used semi-skimmed)

30g (2 tablespoons) butter, melted

100g mature Cheddar cheese, grated


1. Preheat your oven to 180 degrees Fan/200°C/400°C/Gas Mark 6. Line and grease a 23cm/9-inch square tin with parchment paper and set aside.

2. Sift the flour into a large mixing bowl. Add all the remaining ingredients and mix. Pour the bread mix into the prepared tin. Spread out evenly into the tin. Then sprinkle with about 2-3 tablespoons extra grated Cheddar cheese if you desire. Bake for 30 minutes or until crispy and risen.

3. Cool completely and then slice the bread up into triangles. Eat cold or toasted with butter.



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45 thoughts on “No-Knead Cheddar and Chive Bread

  1. 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!!

  2. 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!

  3. 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. 😀

  4. 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?

    • 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.

      • 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?

      • 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.

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