Excellent bread! Nice crumb, moist and so flavorful. Great sandwich bread. Thanks for this recipe.

This bread smells wonderful. Y made it without a bread machine. You can feel almost every ingredient in this flavor. I like chimichurri sauce and I like this bread now.

Really good, but sort of a specific taste.

An excellent base recipe that I'll use again. It wasn't nearly as spicy as some of the reviews led me to expect and I used 4 cloves through the press. Maybe my spices are too old. Sliced nicely, low crumb, still a good loaf after a few days. I used flax instead of wheat bran and didn't notice any ill effects on the bread.

I took this to a supper club. I followed the directions except I replaced the wheat germ with Quinoa (I could't find wheat germ). I then used the dough cycle on my bread machine and then made 24 rolls. I let them rise for an hour and they didn't move! I cooked them anyway as others suggested. I was very disappointed in my hockey pucks. I hope it was just my yeast? Was it the Quinoa? However, lots seemed to enjoy the flavor of my hocky pucks!

Yummy. I use less pepper than called for. This is a great bread for the breadmaker.

Wow, I was surprised at how lite this bread turned out. Sometimes my homemade breads are to dense for my taste. Everyone including my 2 year old loved this bread, very good with roast beef! I added 2 more cloves of garlic as some users suggested and since I didn't have wheat bran I used wheat germ. A little more salt, like 1/4 tsp. helps the flavor. Also, I think the bread flour is very important, don't substitute. I used the bread machine for the 1st rise and sometime during the second rise I transferred to a bread pan. Then I set my oven on proof and placed the bread in with a sauce pan of very hot water. It rose very fast!! I left the bread in while the oven was preheating to 350 and then baked for 20 minutes. Will make again, for sure!

This is an excellent recipe! It has quite a kick. I upped the cayenne by just a bit and I mixed fresh and dried oregano together. I also upped the garlic by adding another small clove. I used the dough setting on my machine, then took it out and shaped the dough into four small individual-sized loaves. I let it rise for another hour then baked it in my oven at 350* for about 40 minutes. The crust and texture were perfect! My Argentinian friend said it was most excellent!

The first time I made this I stuck everything in the bread machine because I was leaving for work and didn't have time to make it by hand. When I pulled the loaf out of the machine it had fallen and had a funny texture. I made it again by hand and left out the vinegar, baked it in a 9x5 pan at 400 and it came out perfect. I doubled the cayenne and still couldn't taste it, and upped the herbs and spices by maybe half. The flavor was good, but it tasted just a lot like any regular herb bread.

I didn't change a thing and I thought this bread was fantastic!

I honestly can't IMAGINE that anyone could be disappointed in this bread, it is truly phenomenal!! I add extra garlic (4 cloves total) but otherwise stick to the recipe exactly. YUM! Everyone in my family looks forward to 'leftovers night' ever since I started baking this bread to accompany it. I let my bread machine do all the work (kneading & both rises) & then transfer to a bread pan to bake in the oven (30 minutes at 400 degrees)--I just prefer the shape of oven-baked bread. Any doubts, ignore them! You won't be sorry.

This bread was amazing, and it came out huge! We absolutely ate it up.

Excellent bread! Flavorful, spicy, perfect texture. I followed the recipe exactly. Thanks for this one!

absolutely wonderful!

small loaf but good flavor

What a fantastic recipe. Foolproof and extremely tasty.

This is DELICIOUS!!! I went looking for a chimichurr