Potato Bread With Herb Sour Cream Dip - cooking recipe

Ingredients

500 g plain flour
90 g instant mashed potato
7 g dry yeast
1 tsp salt
1 tsp sugar
2 tsp paprika, plus extra for dusting
30 g fresh oregano, leaves stripped from stems, plus extra for garnish
2 tsp + 2 tbsp olive oil
250 ml soured cream
15 g fresh flat-leaf parsley, finely chopped
15 g fresh chives, chopped

Preparation

In a bowl, mix the flour, instant potatoes, yeast, salt, sugar, paprika, oregano, 2 tsp oil and 2 1/3 cups warm water. Knead quickly into a smooth dough, adding a little more flour if the dough is too moist. Cover and allow to rest in a warm place for 30 mins.
Line a baking sheet with baking parchment. On a lightly floured surface, roll out the dough to a 12 x 18 inch rectangle. Lay on the baking sheet and score with a knife in a crisscross pattern. Cover with a clean kitchen towel and allow to rest for 15 mins.
Preheat the oven to 400\u00b0F. Score the dough again with the knife and sprinkle with water. Bake for 15-25 mins, until a skewer comes out clean. Remove from the oven, sprinkle with water again, cover with a kitchen towel and allow to cool.
In a bowl, mix the sour cream, parsley, chives and 2 tbsp oil. Season with salt and black pepper. Slice the bread, sprinkle with paprika and garnish with oregano. Serve with the dip.