Bread has to be one of the most satisfying things to eat and something we all enjoy at every dinner party or barbecue. This bread is more typical of modern Argentinian cooking and is a delicious combination of the famous Argentinian Chimmichurri sauce and one of the most basic foods known to man.  It’s an outstanding start to a meal – especially a barbecue – and can be served with a simple fresh tomato salad, a good dry wine and a splash of olive oil. Use fresh herbs where you can but if you don’t have any, dried herbs will do as long as you use much less – we’ll indicate quantities on the recipe for your ease of reference.

Ingredients

• 450 g bread flour
• 235 ml tepid water
• 8 g instant dry yeast
• 10 g white sugar
• 10 g wheat bran
• 30 g chopped onion
• 2 cloves garlic, crushed and finely chopped
• 50 ml olive oil
• 20 ml white wine vinegar
• 1 tsp cayenne pepper
• 1 tsp fresh oregano, finely chopped ( ¼ tsp  dried)
• 10 g fresh parsley
• 9 g salt

Method

• Sift flour and mix the salt into it.
• Dissolve the yeast and the sugar in the water and stir the liquid into the flour, adding the oil, the chopped onions, the garlic, the herbs, the cayenne pepper and the bran and combine everything well –  knead the bread until everything is incorporated and the dough is as silky as it can be under the circumstances.
• Form a round ball and put  the dough in an oiled bowl, cover with cloth or even a plastic bag and place in a warm place until it has doubled in size – about 30 minutes.
• Knock it back, knead it for the second time and allow to rise to double it’s size again.
• Now put into a well greased bread tin (or a greased baking tray in whichever shape you prefer) and then allow to rise to double it’s size again – it takes about 10 minutes.
• Bake for 30 – 36 minutes at 180 C until it has a golden crust and sounds hollow when you tap it on the bottom.