Potato bread with oregano and herb-sand dip

Name: Potato bread with oregano and herb-sand dip
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 500 g flour + some flour; 1 (95 g) Bag of mashed potato powder; 1 package Dry yeast; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 2 TEASPOONS Paprika powder noble sweet + something to dust; 2-3 TABLESPOONS dried oregano; 2 TEASPOONS + 2 tablespoons olive oil; 1 collar Parsley and chives; 250 g Schmand; 7-10 Tbsp Pepper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 10

500 g flour + some flour
1 (95 g) Bag of mashed potato powder
1 package Dry yeast
7-10 Tbsp Salt
7-10 Tbsp Sugar
2 TEASPOONS Paprika powder noble sweet + something to dust
2-3 TABLESPOONS dried oregano
2 TEASPOONS + 2 tablespoons olive oil
1 collar Parsley and chives
250 g Schmand
7-10 Tbsp Pepper

Directions

1
Quickly knead 500 g 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 a spoonful of flour.
2
Cover and leave to rise in a warm place for about 40 minutes.
3
Line baking tray with baking paper. Roll out the dough (20 x 30 cm) and place on the baking tray. Cut crosswise with a sharp knife. Cover and let rise again for about 15 minutes. (Cut in again if necessary.) Place the tray in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer's information).
4
Sprinkle generously with water and bake for about 20 minutes. Spray again with water in between. Take out bread, spray again, cover with a tea towel and let it cool down.
5
Wash fresh herbs and dab dry. Pluck the parsley from the stalks and chop the leaves finely. Cut chives into fine rolls. Mix herbs with sour cream and 2 tbsp. oil. Season with salt, pepper and 1 pinch of sugar.
6
Cut bread open, dust with paprika powder and add dip.