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Argentine Chimichurri Bread

SUBMITTED BY: Tom Pampas PHOTO BY: jlarson7000

"A spicy bread with lots of herbs and tons of flavor. This is a great bread for meat sandwiches."

RECIPE RATING:

Read Reviews (28)

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PREP TIME	5 Min
COOK TIME	30 Min
READY IN	1 Hr 15 Min
Original recipe yield 1 - 1 1/2 pound loaf

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup water
1 1/2 tablespoons white wine vinegar
3 tablespoons olive oil
1/8 teaspoon cayenne pepper
3/4 teaspoon dried oregano
2 cloves garlic, minced
3 tablespoons chopped onion
3 tablespoons fresh parsley
1 1/2 teaspoons salt
1 tablespoon white sugar
3 tablespoons wheat bran
3 cups bread flour
2 teaspoons active dry yeast

DIRECTIONS

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic or White Cycle; press Start.

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REVIEWS

Reviewed on Dec. 22, 2003 by ELSPIE

This bread smells like Heaven, and tastes even better!!! My mouth was watering the whole time... MORE

Reviewed on Dec. 22, 2003 by AHINKLE

I thought this was very good. I made it for memorial day weekend and everyone loved it's... MORE

Reviewed on Dec. 22, 2003 by MAGGIE MCGUIRE

Wonderful bread recipe! The loaf was dense and high. Very flavorful. The cayenne is just... MORE

Reviewed on Feb. 24, 2006 by Mamacherie

This is DELICIOUS!!! I went looking for a chimichurri recipe after I had it on pork in a... MORE

Reviewed on Dec. 22, 2003 by Dreaming

I did enjoy this bread. I thought it lacked a little in cayenne, and the oregano was somewhat... MORE

Reviewed on Jun. 19, 2008 by BRR

An excellent base recipe that I'll use again. It wasn't nearly as spicy as some of the... MORE

Reviewed on Apr. 29, 2007 by SPOTTYSCOTTIEGIRL

I honestly can't IMAGINE that anyone could be disappointed in this bread, it is truly... MORE

Reviewed on Feb. 19, 2005 by SLEEEPY

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

SLEEEPY
Feb. 19, 2005

I think this ia a very good recipe, although for me, it smelled great (I mean really, really great!) but the taste just didn't live up to it. I made the dough exactly as written except I, like another reviewer, substitued garlic powder for the minced garlic and I don't recommend that. I think this bread needs all the kick it can get, so don't be lazy like me :-), the fresh garlic probably needs to be there. I felt the Oregano was overpowering and I will subtract at least a tbsp next time. I also think I might like to add just a bit more cayenne pepper. I used my bread machine to make the dough and then with well oiled hands I shaped the dough into small balls in a 9x9 pan to create dinner rolls, allowing them to rise an additional 30 minutes. I baked them for approx 35 minutes at 350. These rose well, the texture was great, they make a fabulous crusty dinner roll to serve with salads or soup, and again, the smell was fantastic. The taste though just wasn't what I was expecting. It simply tasted like a fresh homemade french bread roll, with a tiny bit of spiciness. Now you must know that I made these for my Argentine husband, who is standing behind me as I type this, insisting that I tell you HE loved them and wants me to make them again. He says, and I quote; "they're delicious". He's the best husband in the whole world, so of course I will make them for him again :-) Thank you for the recipe Tom, and Diego Thanks you too!

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2 users found this review helpful

I think this ia a very good recipe, although for me, it smelled great (I mean really, really... MORE

Reviewed on Sep. 12, 2004 by HOPHEAD

Although this is a bread machine recipe, I used my Kitchenaid with the dough hook. I... MORE

Reviewed on Oct. 12, 2007 by jlarson7000

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