The Daring Bakers Challenge, it’s been quite a while since I did my last baking-challenge. Now that I am living in a normal house again and not travelling through South America, it’s time to get back into the kitchen. The Daring Bakers are always inspirational with their monthly challenges. As soon as I saw May 2016 had a bread theme, I knew I was back in this community!
The Daring Kitchen is a great group of international bloggers. Each month one of the members sets a theme and by the end of the month everybody can share their recipe within that theme. There used to be a Kitchen and Baking group, but things are changing and now it’s just one big family named the Daring Kitchen.
This month Tandy of Lavender and Lime challenged us to make a filled Twist Bread. The filling and the bread recipe is up to us, it only needs to be shaped as she mentions in the challenge. As an example she provides us a recipe of a Twistbread with sun dried tomatoes and rosemary.
Discussing this challenge with Alie, she came up with the idea of using the South American famous Chimichurri as a filling for the bread. It turned out great! Chimichurri is a green sauce made of parsley, coriander, garlic and a little bit red chili.
This bread will be a huge succes for your next party, I promise. But we couldn’t stop eating it after it came out of the oven. So, yes… it’s great for lunch as well 😉 .
There will be some leftover chimichurri. Store it in the fridge and it will keep at least a week. It’s perfect with grilled meat or chicken.
Recipe Chimichurri Twist Bread
Ingredients
Breaddough
250 gr flour
5 gr salt
5 gr sugar
7 gr dry instant yeast
140 ml water
20 ml oil
Chimichurri
a bunch parsly (about 1/2 cup)
a small bunch coriander (about 1/4 cup)
1 clove of garlic
1/4 tsp dried oregano
1/4 tsp cumin
1/4 tsp salt
1 cm red chili (to taste )
juice of 1 lime
1/4 cup (olive)oil
40 gr grated cheese (parmesan)
Instructions
- Add all the ingredients for the bread dough in a bowl. Combine them until it comes together.
- Turn the dough out onto a lightly oiled surface and knead until you have a soft and smooth dough.
- Shape it into a ball and put the dough, covered in a little bit of oil, in the bowl. Cover and leave to prove until double in size (about an hour).
- Make the chimichurri: Put all the ingredients for the chimichurri in a blender and mix until you have a smooth green sauce. If needed add a little bit more oil.
- Turn the dough out onto a lightly oiled surface, knock back and roll out into a rectangle. Spread on the chimichurri, I only used 2/3, and half of the grated cheese.
- Roll up tightly, lengthwise and cut in half, down the middle, but not going all the way to the bottom.
- Slightly open the two halves and twist the dough to resemble a length of rope.
- Shape into a circle and place onto a lined or sprayed baking tray. Sprinkle the rest of the cheese on top of the bread.
- Leave to prove for 30 minutes and meanwhile preheat the oven to 200C .
- Bake the Chimichurri Twist bread for 25 min until it is baked and has a lovely golden brown color.
- Remove from the oven and leave on the tray for 5 minutes.
- Place onto a wire rack and leave to cool completely before cutting. If you can wait that long 😉 .
- 250 gr flour
- 5 gr salt
- 5 gr sugar
- 7 gr dry instant yeast
- 140 ml water
- 20 ml oil
- a bunch parsly (about ½ cup)
- a small bunch coriander (about ¼ cup)
- 1 clove of garlic
- ¼ tsp dried oregano
- ¼ tsp cumin
- ¼ tsp salt
- 1 cm red chili (to taste )
- juice of 1 lime
- ¼ cup (olive)oil
- 40 gr grated cheese (parmesan)
- Add all the ingredients for the bread dough in a bowl. Combine them until it comes together.
- Turn the dough out onto a lightly oiled surface and knead until you have a soft and smooth dough.
- Shape it into a ball and put the dough, covered in a little bit of oil, in the bowl. Cover and leave to prove until double in size (about an hour).
- Make the chimichurri: Put all the ingredients for the chimichurri in a blender and mix until you have a smooth green sauce. If needed add a little bit more oil.
- Turn the dough out onto a lightly oiled surface, knock back and roll out into a rectangle. Spread on the chimichurri, I only used ⅔, and half of the grated cheese.
- Roll up tightly, lengthwise and cut in half, down the middle, but not going all the way to the bottom.
- Slightly open the two halves and twist the dough to resemble a length of rope.
- Shape into a circle and place onto a lined or sprayed baking tray. Sprinkle the rest of the cheese on top of the bread.
- Leave to prove for 30 minutes and meanwhile preheat the oven to 200C .
- Bake the Chimichurri Twist bread for 25 min until it is baked and has a lovely golden brown color.
- Remove from the oven and leave on the tray for 5 minutes.
- Place onto a wire rack and leave to cool completely before cutting. If you can wait that long 😉 .
I absolutely love the filling you chose. Such a great idea that I am going to use next time we have guests 🙂
Thank you Tandy!