Thyme & Sour Cream Soda Bread

Ingredients

 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

Method

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.