Potato bread from the tray with oregano to herb and sour cream dip

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash the oregano, dab dry and dab off the leaves from the stalks. Quickly knead flour, puree powder, dry yeast, 1 teaspoon each of salt and sugar, 2 teaspoons of paprika powder, oregano, 2 teaspoons of olive oil and 550 ml of lukewarm water to a smooth dough. If the dough is too moist, knead in tablespoons of flour. Cover and leave to rise in a warm place for about 30 minutes. Line a baking tray with baking paper. Roll out the dough (20 x 30 cm) and place on the baking tray.

2. 2

   Cut crosswise with a sharp knife. Cover and leave to rise again for about 15 minutes. Cut in again if necessary. Put bread in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3), spray generously with water and bake for 15-25 minutes until brown. Spray with water again in between. Take out the bread, spray it with a little water, cover with a tea towel and let it cool down. Meanwhile, wash the parsley and chives and dab dry. Pluck the parsley from the stalks and chop the leaves finely. Cut the chives into fine rolls. Mix herbs, sour cream and 2 tbsp. oil. Season to taste with salt, pepper and sugar.

3. 3

   Meanwhile, wash the parsley and chives and dab dry. Pluck the parsley from the stalks and chop the leaves finely. Cut the chives into fine rolls. Mix herbs, sour cream and 2 tbsp. oil. Season to taste with salt, pepper and sugar. Cut bread open and dust with paprika powder. Add dip

4. 4

   waiting time approx. 1 1/4 hours

Nutrition Facts

KCAL
290 kcal

CARBS
43 g

FATS
10 g

PROTEINS
7 g