Argentine Chimichurri Bread Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Feb. 2, 2004
I thought this bread was absolutely delicious.
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Reviewed: Dec. 6, 2003
I did enjoy this bread. I thought it lacked a little in cayenne, and the oregano was somewhat overpowering, but that may be my personal taste. I would guess it goes really well with beef, though as a vegetarian I was stuck with eating it with baked beans. Decent stuff, and good toasted, just go easy on the herbs.
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Reviewed: Jan. 16, 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.
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Reviewed: Jun. 11, 2002
I thought this was very good. I made it for memorial day weekend and everyone loved it's unique flavor.
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Reviewed: Apr. 19, 2001
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!
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