ARGENTINEAN CHIMICHURRI BREAD
Ingredients for the bread
· 500gm strong white bread flour
· 7g fast action yeast
· 1 tsp salt 1 tsp sugar
Ingredients for the topping
· 2tbsp olive oil
· 2 garlic cloves
· 25 gm butter
· ½ tsp Cayenne pepper, 1 tsp dried oregano, 1 tsp dried parsley
Action Plan
Heat the Main Oven immediately to 200c
(Is it on at the wall and have you pressed the button on the white cookers?)
1. In the bowl you have flour, salt and sugar, add the yeast from the packet, stir everything together
2. Into a measuring jug put 300ml of hot water (from the tap), add the oil
3. Into a big bowl pour 280ml of the hot water, stir in the dry flour mixture
4. Using palate knife scrape and press the ingredients together into the middle of the bowl, trying to make them form a dough, rather than powder
5. If the mixture still looks dry, add 10 ml more of the water.
6. The turn the bowl upside down, and use the palate to scrape the mixture onto the desk.
7. If still too dry the add the last 10 ml of water
8. NOW with floury hands take it in turns to knead the dough, until you get a “bounce back effect”.
9. THE OTHER PERSON make the Argentinean butter, chop very finely the garlic. Stir with a teaspoon the butter and add the spices, herbs and garlic. (if you don’t like things too spicy DON’T add all the cayenne pepper)
10. Cover the bread with cling film, and put into TOP OVEN, were it is warm to
“prove” .
11. Using a chopping board and small knife finely dice the garlic, add to the butter in the pot, add the herbs and spice and blend together
12. WASH UP and clean your table
13. Now put the dough onto the greaseproof paper on an oven tray, with your fingers push into a large oval
14. Spread the butter and spice mixture over the top of the dough
15. Put the bread into the oven to cook carefully using the oven gloves.
16. After 18 minutes remove your bread from the oven, placing it on top of the oven, cut into 4 pieces and wrap in fresh greaseproof paper, and wrap in tin foil