Mini cheese breads with Premium Graviera with 5 peppers & mushroom dip

INGREDIENTS

•500gr flour for all purposes

•1/2 cup melted butter

•1 sachet of yeast 8gr

•a pinch of sugar in yeast

•1 teaspoon full salt

•230ml full fat milk

•1 egg

•lukewarm water for kneading (if needed)

•240gr. Premium Graviera with 5 peppers Kalogeraki

•2 spoonfulls olive oil

FOR MUSHROOM DIP

•1 cup fnely chopped pleurotus mushrooms

•1 cup finely chopped white mushrooms

•2 spoonfulls olive oil

•1 spoonfulls balsamic vinegar

•100gr full fat yoghurt

•3 spoonfulls mayonesse

•1 leaf of garlic mashed

•1 teaspoon white vinegar

•fresh thyme

•salt, pepper

 

ΕΚΤΕΛΕΣΗ

In a bowl add flour, yeast with sugar, melted buter (lukewarm), milk (lukewarm), the egg, salt (around the flour not to the yeast).

Knead the ingredients and add lukewarm water if needed to help you with the dough.

Cover with a wet towel and set aside until it doubles its size.

If you want to double the size of the dough quicker, pre-heat the oven in 50C then turn off and put the bowl inside.

When the dough is ready, with a rolling pin create a rectangular shape 1cm thick.

Coat the dough with the olive oil and sprinkle with Premium Graviera with 5 peppers Kalogeraki (which you have grated).

Cut the dough in vertical lines and create braids (with each one), put in a pan (with greaseproof paper). 

Sprinkle with a bit of grated graviera, coat with melted butter and bake for 20-25' in 200C until they turn golden.

In the meantime prepare the mushroom dip.

In a pan add olive oil, garlic, mushrooms and thyme in full heat in order to saute the mushrooms. Add salt & pepper, turn off the heat and add balsamic vinegar, wait 3-4' until they are ready. Set aside to cool down.

In a bowl add yoghurt, mayo, vinegar and stir well. Add the lukewarm mushrooms and mix well. Serve the dip in a bowl with fresh thyme on top.

Serve the cheese breads hot with the dip on the side.