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Argentine Chimichurri Bread
February 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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