Recipe Ingredients
For bread:
- 4 1/4 cups all-purpose flour
- 1 teaspoon kosher salt, plus more, to taste
- 1 teaspoon baking soda
- 2 tablespoons sugar
- 5 tablespoons butter, unsalted, cold, cubed
- 1 cup Borden Sharp Cheddar Shredded Cheese
- 2 tablespoons chopped fresh chives
- 1 3/4 cups buttermilk
- 1 large egg
For butter:
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 tablespoons chopped fresh herbs, such as fresh parsley, chives or thyme
- Freshly ground black pepper, to taste
Recipe Directions
For Bread:
- Preheat oven to 400°F. Whisk flour, salt, baking soda and sugar together in a large bowl. Using hands or pastry cutter, cut butter into dry ingredients to form pea-sized pieces. Stir in cheese and chives.
- In a separate bowl, whisk together buttermilk and egg. Pour into flour mixture. Stir until dough is too stiff to stir with a spoon.
- In a separate bowl, whisk together buttermilk and egg. Pour into flour mixture. Stir until dough is too stiff to stir with spoon.
- On a lightly floured surface, gently work dough into a ball, kneading just enough to moisten all flour. Place dough ball onto a parchment-paper-lined baking sheet. Using a knife, score an “X” on top of dough ball, about 1/2-inch deep.
- Bake for 40 to 50 minutes, until golden-brown and center appears thoroughly cooked. (If loaf of bread begins to brown too quickly, loosely tent with foil and continue baking.)
For butter:
- Meanwhile, mix butter and herbs together in a small bowl until combined. Season with salt and pepper, to taste.
- Slice and serve bread with butter mixture.
