Argentine Chimichurri Bread

Argentine Chimichurri Bread

42 Reviews 8 Pics
  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    1 h 15 m
Tom Pampas
Recipe by  Tom Pampas

“A spicy bread with lots of herbs and tons of flavor. This is a great bread for meat sandwiches.”

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Adjust Servings

Original recipe yields 1 - 1 1/2 pound loaf



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

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Reviews (42)

Rate This Recipe


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!



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.



I thought this was very good. I made it for memorial day weekend and everyone loved it's unique flavor.

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Amount Per Serving (15 total)

  • Calories
  • 131 cal
  • 7%
  • Fat
  • 3.2 g
  • 5%
  • Carbs
  • 21.8 g
  • 7%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 234 mg
  • 9%

Based on a 2,000 calorie diet



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Bread Machine Rolls


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Diana's Hawaiian Bread Rolls