Potato bread with dip

Ingredients for 1 servings:

• 1 bunch of oregano
• 500 g wheat flour
• 1 sachet of mashed potato powder
• 1 packet of dry yeast
• 1 tsp salt
• 1 tsp sugar
• 2 tsp paprika powder
• 1 tbsp olive oil
• 550 ml water, lukewarm
• ½ bunch parsley
• ½ bunch chives
• 250 g sour cream
• salt and pepper
• Sugar
• 2 tbsp olive oil

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 35 minutes

Party bread

Wash the oregano, pat dry, and pluck the leaves from the stems. Mix with the remaining ingredients and knead with the water. If the dough is too wet, knead in a tablespoon at a time. Cover and let rise for about 30 minutes. Pour the dough into a 26 cm springform pan lined with baking paper. Cover and let rise for another 30 minutes. Preheat the oven to 200°C. I prepare the dough in a bread maker; it is very light and rises well. Spray the bread with water and bake for about 30 minutes until browned. Spray with water again occasionally. Remove from the oven. Spray with water again, cover with a tea towel, and let cool. For the dip, chop the parsley and cut the chives into rolls. Mix the herbs with the sour cream and olive oil. Season with salt, pepper, and sugar. Cut the bread open and sprinkle with 1 teaspoon of paprika. Serve with the herb dip.