Argentine Chimichurri Bread Recipe - Allrecipes.com
Argentine Chimichurri Bread Recipe
  • READY IN hrs

Argentine Chimichurri Bread

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 1 1/2 pound loaf Change Servings

Directions

  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic or White Cycle; press Start.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 30 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2003

This bread smells like Heaven, and tastes even better!!! My mouth was watering the whole time it was baking! I substitued basalmic vinegar, because I was out of white, and it was delicious! My 7-year old didn't like it due to the cayenne pepper, but we 8 grown ups were happy to eat her share! We dipped it in fresh olive oil...oh WOW!

 
Most Helpful Critical Review
Aug 12, 2009

I had to add another cup of flour to this very wet sticky dough. Final product was gummy and not worth keeping the recipe. And, yes I know how to bake bread.

 

52 Ratings

Dec 22, 2003

Wonderful bread recipe! The loaf was dense and high. Very flavorful. The cayenne is just enough to add a tingle to the inside of the mouth. The combination of onion, garlic and oregano is very tasty. I left in the bread machine thru the 2nd rise, then formed it into a loaf and bake in a 9X5 bread pan at 400 degrees for 30 minutes. Perfect bread, Tom! Thanks.

 
Dec 22, 2003

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

 
Sep 12, 2004

Although this is a bread machine recipe, I used my Kitchenaid with the dough hook. I substituted Argentine Aji Molino chiles for the cayenne (they have a very smoky, earthy flavor). I actually made this bread into buns and baked at 350 for 20 minutes and allowed the buns to cool in the oven (to assure they got baked all the way through). I sereved them with BBQ pulled pork. What a sandwich!

 
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!

 
Jun 19, 2008

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.

 
Feb 24, 2006

This is DELICIOUS!!! I went looking for a chimichurri recipe after I had it on pork in a restaurant; I came out with a killer bread recipe that friends request over and over!!! Do yourself a favor and MAKE THIS BREAD!

 

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Nutrition

  • Calories
  • 131 kcal
  • 7%
  • Carbohydrates
  • 21.8 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.2 g
  • 5%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 234 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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