Chimichurri Braided Garlic Bread

Up your garlic bread game!

Recipe by: Nicole Snelling 


1kg store bought bread dough

For the chimichurri:
40g fresh parsley
20g fresh coriander
2/3 Cup melted butter or fat spread
4 garlic cloves, roughly chopped
2 birds eye chilli, stalk removed (optional)
salt, to taste


To make the chimichurri, add the parsley, coriander, garlic, chilli and pinch of salt to a food processor and pulse until the herbs have blended slightly. Make sure not to blend until to smooth. You want the herbs to still be slightly chunky. Add the melted butter and stir.

Place the bread dough on a floured surface and roll out the dough into a long rectangle, about 30cm x 20cm. Spread ½ of the chimichurri butter evenly over the dough, then fold 1/3 of the dough in towards the center and then the remaining 1/3 over the top of the first fold. (Creating a book turn fold). Roll the dough out slightly.

Cut the dough into three sections, making sure to keep about 2cm intact at the top of the dough. Braid the bread strands until the tips meet each other. Tuck the braided ends underneath the bread. Place the bread onto a lined baking sheet, cover with greased cling film and allow to rise until doubled in size.

Place the remaining butter into the fridge to set.

Preheat the oven to 180°C.

Once the bread has double in size, place into the oven to bake for 15-20 minutes or until golden brown. You should be able to hear a hollow sound when the bottom of the bread has been tapped.

Serve the bread with the remaining set chimichurri butter.

Chefs Tip:If you do not have a food processor, you can chop up the herbs, garlic and chilli until finely chopped.
You can keep the chimichurri butter stored in your fridge for up to two weeks. Its great served melted over a grilled steak or lamb chop or over some cauliflower steaks to.

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