Bread Story
Argentina knows that great bread doesn't need much. Just a crisp golden crust, a soft airy centre and plenty of fresh chimichurri butter running through every slice. Packed with parsley, garlic and oregano, this rustic loaf is made for serving alongside steak, grilled chicken or straight from the board while it's still warm.
You’ll Need
Makes 1 medium loaf
For the Dough
500g strong white bread flour
7g fast-action dried yeast
1 tsp caster sugar
2 tsp sea salt
320ml warm water
2 tbsp olive oil
Chimichurri Butter
75g unsalted butter, softened
3 garlic cloves, finely grated
3 tbsp fresh parsley, finely chopped
1 tbsp fresh oregano, finely chopped (or 1 tsp dried oregano)
1 tsp chilli flakes
1 tbsp red wine vinegar
1 tbsp olive oil
Freshly ground black pepper
To Finish
Extra parsley, finely chopped
Flaky sea salt
Optional but Dangerous
Grated Parmesan
Mature Cheddar
Sliced steak
Grilled chorizo
Garlic mayonnaise
Method
In a large bowl, combine the flour, yeast, caster sugar and sea salt.
Add the warm water and olive oil, mixing until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic.
Cover and leave to rise for approximately 1 hour, or until doubled in size.
Meanwhile, mix together all of the chimichurri butter ingredients until well combined.
Knock back the dough and gently roll it into a large rectangle.
Spread the chimichurri butter evenly over the dough.
Roll the dough into a tight log, tuck the ends underneath and place into a lined loaf tin or shape into a free-
standing loaf on baking paper.
Leave to prove for another 30 minutes.
Brush lightly with olive oil and sprinkle with flaky sea salt.
Preheat the air fryer to 180°C.
Air fry for 22–26 minutes, until the loaf is deep golden brown and cooked through.
Allow to cool for 10–15 minutes before slicing into thick pieces.
Finish with a light scattering of fresh parsley before serving.