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Mexican Sunset Bread Recipe

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"I always serve this tasty taco-seasoned bread with chili or cream soups," remarks Bobbie Hruska of Montgomery, Minnesota. "With its slightly chewy crust and wonderful texture inside, I'm sure you'll love it, too."

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Mexican Sunset Bread Recipe

Prep: 5 min. Bake: 3-4 hours

Yield: 16 Servings

5 180 185

Ingredients

2/3 cup water (70° to 80°)
1/2 cup sour cream
3 tablespoons chunky salsa
2 tablespoons plus 1-1/2 teaspoons taco seasoning
4-1/2 teaspoons sugar
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
3-1/3 cups bread flour
1-1/2 teaspoons active dry yeast

Directions

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (about 2 pounds).

Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutritional Facts 1 serving (1 slice) equals 110 calories, 1 g fat (1 g saturated fat), 5 mg cholesterol, 294 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Mexican Sunset Bread in Quick Cooking July/August 1999, p33

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Reviews for Mexican Sunset Bread

Mexican Sunset Bread

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(1-1) of 1 reviews

Reviewed on Jan. 12, 2013 by Motorhomegal

Just EXCELLENT, however I modified a slight bit. Mainly in preparation method...I proof my yeast/water/sugar (very warm water because of the cooling effect of the sour cream when later added) then use dough setting on bread machine,at end of cycle, punch down, shape, put in 5X9 loaf pan. Let rise again til double and bake at 350 degrees for about 25 or 30 minutes or til instant read thermometer inserted into center of loaf reads 185 degrees. THIS WILL NOT CAUSE LOAF TO COLLAPSE. When done, remove from oven and immediately brush with melted butter and then a light sprinkling of jalapeno salt !