Lavender Bread With Almond Dip (Lactose-Free)

• 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

1. 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.
2. 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.
3. Preheat the oven to 325u0b0F. Bake for 30-40 mins, until a skewer comes out clean. Allow to cool on a wire rack.
4. 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.

milk, active yeast, white bread flour, salt, ground black pepper, fresh lavender, fresh tarragon, garlic, olive oil, lactosefree cream cheese, lactosefree natural yogurt, almonds

Taken from recipes-plus.com/api/v2.0/recipes/17268 (may not work)