Weekender Bahrain, Friday, November 15 2019

Chimichurri Bread -From the Land known as Argentina

admin 07-May-2017

Chimichurri Bread -From the Land known as Argentina

 

 

Go to any Argentinian restaurant and you are almost guaranteed to find Chimichurri sauce. The origins of the name of this condiment are somewhat confused; some say it is a corruption of the name Jimmy McCurry, others believe it to come from overhearing a group of Europeans saying, ‘give me the curry’ However the sauce got its name, it almost certainly originated in Argentina and Uruguay.

The ingredients for the sauce centre around parsley, pepper, olive oil and garlic; the bread recipe shares the same ingredients making it as equally delicious. The inclusion of cayenne pepper gives it just enough bite on the palate. Beef goes particularly well with this bread and it makes excellent sandwiches, or use as an accompaniment for a stew.

 

What you need

 

*235ml water

*1 1/2tbs white wine vinegar (cider vinegar can be substituted)

*4tbs olive oil

*1/8tsp cayenne pepper

*3/4 tsp dried oregano

*2 cloves garlic, minced

*3 tbs chopped onion

*3 tbs fresh parsley, chopped

*1 1/2 tsp salt

*1 tbs white sugar

*3 tbs wheat bran (oat bran or whole meal flour can be substituted)

*360g bread flour

*2 tsp active dry yeast

 

          

What to do

 

For bread machine:

 

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

 

Traditional way:

 

*Combine the cayenne pepper, oregano, garlic, onion, parsley, sugar and wheat bran in a large bowl. *Stir in the salt.

*Make a well in the centre. Add the water, vinegar and olive oil.

*Use a wooden spoon to stir the mixture until the ingredients are well combined, then use your hands to bring the dough together in the bowl.

*Turn out onto a lightly floured surface.

*Knead for 10 minutes or until the dough is smooth and elastic.

*Brush a large bowl with olive oil.

*Place the dough in the bowl and cover with a damp tea towel.

*Set aside in a warm, draught-free place to prove for 45-60 minutes or until the dough has almost doubled in size.

*Punch down the centre of the dough.

Turn onto a lightly floured surface.

*Knead for 2 minutes or until the dough is elastic and has returned to its original size.

*Place the dough into a well-oiled loaf tin and allow to prove again for another 30-45 minutes or almost doubled in size again.

*Bake in apre-heated oven at 200°C for 20-25 minutes or until golden brown.

 

NOTE:  You can make the dough in the bread maker and then bake traditionally in the oven. This was the method I chose, but don’t get distracted like I did, or you will have bread that is much darker than you expected. The Scots call this well-fired and the rest of the world calls it burnt!

 

I hope you enjoyed the forty-fourth of our eighty dishes from around the world. Please join me next time when we visit Uruguay.

 

 

 

 Chimichurri Bread--What you need