Mexican Sunset Bread
"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."
SERVINGS
|
16
|
CATEGORY
|
Breads
|
METHOD
|
Bread Machine
|
PREP |
5 min. |
COOK
|
180 min.
|
TOTAL
|
185 min.
|
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 a 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).