Lavender Bread With Almond Dip (Lactose-Free) - cooking recipe

Ingredients

150 ml lactose-free milk
7 g dried active yeast
350 g white bread flour
1/2 tsp sea salt, plus extra for sprinkling
1/2 tsp freshly ground black pepper
15 g fresh lavender, flowers finely chopped
15 g fresh tarragon, finely chopped
2 cloves garlic, peeled and crushed
2 tsp olive oil
150 g lactose-free cream cheese
50 g lactose-free natural yogurt
30 g chopped almonds

Preparation

Place milk and 1/2 cup water in a saucepan and warm slightly. Add the yeast and dissolve. Place the flour, salt, pepper, lavender, tarragon, garlic and oil in a bowl. Add the yeast mixture and knead with the dough hook of a mixer until smooth. Cover and allow to proof in a warm place for 45 mins.
Line a baking sheet with parchment paper. On a floured work surface, knead the dough again and roll into a 16 inch long cylinder. Fold in 1/2 and twist together. Lay on the baking sheet and sprinkle with sea salt. Cover and allow to proof for 20 mins.
Preheat the oven to 325\u00b0F. Bake for 30-40 mins, until a skewer comes out clean. Allow to cool on a wire rack.
Meanwhile, mix the cream cheese and yogurt until smooth. Season with black pepper. Add 3/4 of the almonds with the cream cheese. Transfer to a bowl and sprinkle with the remaining almonds. Serve with the bread.