Thyme & Sour Cream Soda Bread


Aug 22, 2023

1 min read

 Soda bread:
    450 gr Plain or bakers flour
    1 tsp Baking soda
    1 tsp Chopped thyme
    1 tsp Flakey sea salt
    60 gr Mainland unsalted butter, melted
    120 gr Anchor sour cream
    240 gr Anchor milk
Artichoke cream cheese dip:
    250 gr Anchor cream cheese
    340 gr Marinated artichoke hearts (drained)
    1   Lemon (zest & juice)
    1 pinch Paprika
        Season to taste 
Soda bread:
  1. Preheat oven to 200c.
  2. In a large mixing bowl, whisk together the flour, baking soda, thyme & salt.
  3. Add in melted butter, sour cream and milk, stir with a spatula to bring dough together.
  4. Turn out on a floured workbench and knead dough until it forms a ball. Place onto baking sheet and flatten the top.
  5. Using a sharp knife, cut a 1cm deep cross into the top of the loaf.
  6. Dust lightly with flour and a little sea salt. Bake for 45-55 minutes, or until lightly browned.
  7. Slice as needed. Store in freezer for up to 3 months (if needed)
Artichoke cream cheese dip:
  1. In a food processor, puree all ingredients together, chill and serve.
  2. Or… chop the artichokes with a knife and fold all other ingredients into the softened (room temp) cream cheese, season and serve.
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