Yeast bread with lavender, served with fresh cheese dip with roasted almonds

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash lavender and tarragon, dab dry and pluck flowers or leaves from the stems and chop finely. Peel garlic and press it through a garlic press or chop it very finely. Mix milk and 100 ml water. Warm the milk mixture slightly, crumble the yeast into it and dissolve it. Quickly knead flour, 1/2 teaspoon salt, approx. 1/2 teaspoon pepper, lavender, tarragon, garlic, oil and mixed milk-yeast mixture with the dough hook of the hand mixer to a smooth dough.

2. 2

   Cover the dough and let it rise in a warm place for about 45 minutes. Knead the dough again, form it into an elongated roll (40 cm long) on a floured work surface with floured hands and twist it into a plait. Line a baking tray with baking paper. Place the plait on top, bring into shape, sprinkle with the remaining sea salt and leave to rise for another 20 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes (stick test). Remove and let cool. In the meantime, mix cream cheese and yoghurt until smooth. Season to taste with pepper. Chop the almonds and roast them in a pan without fat, take them out.

3. 3

   Remove and let cool. In the meantime, mix cream cheese and yoghurt until smooth. Season to taste with pepper. Chop the almonds and roast them in a pan without fat, take them out. Mix 3/4 of the almonds with the cream cheese dip. Put the dip in a bowl and sprinkle with the remaining almonds

4. 4

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
120 kcal

CARBS
17 g

FATS
3 g

PROTEINS
4 g