Thyme & Sour Cream Soda Bread
Recipes
1 min read
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:
- Preheat oven to 200c.
- In a large mixing bowl, whisk together the flour, baking soda, thyme & salt.
- Add in melted butter, sour cream and milk, stir with a spatula to bring dough together.
- Turn out on a floured workbench and knead dough until it forms a ball. Place onto baking sheet and flatten the top.
- Using a sharp knife, cut a 1cm deep cross into the top of the loaf.
- Dust lightly with flour and a little sea salt. Bake for 45-55 minutes, or until lightly browned.
- Slice as needed. Store in freezer for up to 3 months (if needed)
Artichoke cream cheese dip:
- In a food processor, puree all ingredients together, chill and serve.
- Or… chop the artichokes with a knife and fold all other ingredients into the softened (room temp) cream cheese, season and serve.
