Bread dew with three dips

Name: Bread dew with three dips
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 10
Ingredients: 1 cube (42 g) fresh yeast; 1 (1000 g) Bag of bread baking mix for crusty bread; 800 g Aubergines (2-3 pieces); 2 Garlic cloves; 1/2 glass (370 ml; separation weight: 210 g) roasted peppers; 1/2 bunch Marjoram; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2-3 TABLESPOONS Lemon juice; 2 tin(s) (125 g each) Sardines in oil; 500 g Fresh cream; 50 g green and Kalamata olives; 7-10 Tbsp Sweet peppers; 150 g ripened cream; 1 collar Chives; 1 red chilli pepper; 7-10 Tbsp Parsley and lemon wedge; 7-10 Tbsp Flour; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 10

1 cube (42 g) fresh yeast
1 (1000 g) Bag of bread baking mix for crusty bread
800 g Aubergines (2-3 pieces)
2 Garlic cloves
1/2 glass (370 ml; separation weight: 210 g) roasted peppers
1/2 bunch Marjoram
7-10 Tbsp Salt
7-10 Tbsp black pepper
2-3 TABLESPOONS Lemon juice
2 tin(s) (125 g each) Sardines in oil
500 g Fresh cream
50 g green and Kalamata olives
7-10 Tbsp Sweet peppers
150 g ripened cream
1 collar Chives
1 red chilli pepper
7-10 Tbsp Parsley and lemon wedge
7-10 Tbsp Flour
baking paper

Directions

1
Dissolve yeast in 700 ml of lukewarm water. Add baking mixture. Knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and leave to rise in a warm place for about 30 minutes. Knead once more and divide into 10 pieces. Roll each piece into a long strand (20-25 cm) on a floured work surface. Knot or weave the strands of dough into ship's ropes. Place on 2 baking trays lined with baking paper and dust with flour. Place 1 tray in a cool place.
2
Leave the other baking tray in a warm place for 20-30 minutes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let them cool down. For the eggplant dip, clean, wash and pat dry the eggplants. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: level 5) for approx. 45 minutes. Remove soft aubergines from the oven and let them cool down a little. Peel garlic and dice finely. Drain the peppers. Wash the marjoram, dab dry, put something aside for garnishing. Cut the rest roughly. Cut aubergines lengthwise and scrape out the meat with a spoon. Puree aubergine flesh, paprika, garlic and marjoram. Season to taste with salt, pepper and 1 tablespoon lemon juice. Garnish with marjoram put aside. Puree the sardines and 250 g crème fraîche. Drain the olives, chop them finely and mix in, except for 1 tablespoon.
3
Drain the peppers. Wash the marjoram, dab dry, put something aside for garnishing. Cut the rest roughly. Cut aubergines lengthwise and scrape out the meat with a spoon. Puree aubergine flesh, paprika, garlic and marjoram. Season to taste with salt, pepper and 1 tablespoon lemon juice. Garnish with marjoram put aside. Puree the sardines and 250 g crème fraîche. Drain the olives, chop them finely and mix in, except for 1 tablespoon. Season to taste with paprika, salt, pepper and 1-2 tablespoons of lemon juice. Garnish the dip with set aside olives, lemon wedge and parsley. Mix 250 g crème fraîche and sour cream. Wash the chives, dab dry and cut into fine rolls. Cut the chilli lengthwise, scrape out the seeds. Wash the pod and chop finely. Stir in chives and chilli, season with salt and pepper. Serve bread dew with the dips
4
Season to taste with paprika, salt, pepper and 1-2 tablespoons of lemon juice. Garnish the dip with set aside olives, lemon wedge and parsley. Mix 250 g crème fraîche and sour cream. Wash the chives, dab dry and cut into fine rolls. Cut the chilli lengthwise, scrape out the seeds. Wash the pod and chop finely. Stir in chives and chilli, season with salt and pepper. Serve bread dew with the dips
5
Waiting time approx. 50 minutes