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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."
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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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 !
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