The ingredients for this were pretty easy to find for the most part. It was finding the recipes that gave me some trouble. I was immediately drawn to this bread called chimichurri bread. It was full of spices and other good things, and I just HAD to make it. However, almost every recipe had these directions: “Put it in a bread machine and press ‘Start.’” That’s lazy. The whole point of this was to make bread by hand, and besides, I don’t even own a bread machine. But I did end up finding a quasi-by-hand recipe that I had to improvise off of. The first part of the recipe still called for the dough to be processed in a bread machine on dough cycle, which I still had no idea what that meant. So what I did was mix everything together, let it rest for an hour, then lightly kneaded it before put it in a loaf pan to bake.
It seemed kind of thick and didn’t
really rise at all, and I did have to keep it in the oven longer than indicated
(which it probably could’ve stayed in a tad bit longer). But it was good though,
especially with the melted smoked provolone on it (based on a provoleta recipe
I found) that melted way more than it was supposed to. It’s probably because I cut the pieces
too thin, but I never claimed to be the world’s best cheese slicer. In fact, I
didn’t even make the Sweet 16. I’ve learned to get over it, though.
|This dough rested like a baby, you know, for only an hour and woke up without much change as before.|
|The finished product. See how I learned to score. (The bread. Where was YOUR mind?)|
|Just looking at this picture makes me want to go get another one. Hold on just a second...|
|Quilmes is Spanish for "Just let me enjoy this without anyone bothering me, please."|
Up next: Armenia