Summary

Ingredients

• 1 bunch oregano
• 500 g wheat flour
• 1 sachet mashed potato powder
• 1 pack dry yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoons paprika powder
• 1 tablespoon olive oil
• 550 ml water, lukewarm

For the dip:

• 0.5 ½ bunch parsley
• 0.5 ½ bunch chives
• 250 g sour cream
• salt and pepper
• sugar
• 2 tablespoon olive oil

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Instructions

1. Wash the oregano, pat dry, pluck the leaves from the stems. Mix with the remaining ingredients and knead with the water. If the dough is too moist, knead in a little flour, tablespoon at a time. Cover and let rise for about 30 minutes.
2. Pour the dough into a springform pan (26 cm) lined with baking paper. Cover and let rise for another 30 minutes. Preheat the oven to 200 ° C. I prepare the dough in the bread maker, because it becomes very loose and rises well.
3. Spray the bread with water and bake for about 30 minutes until brown. Spray again with water in between. Remove. Spray again with water, cover with a tea towel and let cool down.
4. For the dip, chop the parsley and cut the chives into rolls. Mix the herbs with sour cream and olive oil. Season to taste with salt, pepper and sugar.
5. Cut the bread open and dust with 1 teaspoon of paprika powder. Serve with the herbal dip.