Taco Bread Recipe

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Taco seasoning and green chilies are the secrets to this bread's slightly spicy flavor. A friend gave me the recipe.

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Taco Bread Recipe

Prep: 20 min. + rising Bake: 45 min.

Yield: 16 Servings

20 45 65

Ingredients

3-1/2 cups to 4 cups all-purpose flour
1 cup cornmeal
1 envelope taco seasoning
3 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1 tablespoon dried minced onion
1 teaspoon salt
1 can (10-3/4 ounces) condensed tomato soup, undiluted
3/4 cup water
2 tablespoons butter
1 can (4 ounces) chopped green chilies, drained

Directions

In a large bowl, combine 1-1/2 cups flour, cornmeal, taco seasoning, sugar, yeast, onion and salt. In a large saucepan, heat the soup, water and butter to 120°-130°. Add to dry ingredients; beat on medium speed for 3 minutes. Stir in chilies and enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Shape into a loaf. Place in a greased 9-in. x 5-in. loaf pan. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350° for 45-50 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Yield: 1 loaf (16 slices).

Nutritional Facts 1 serving (1 slice) equals 176 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 504 mg sodium, 35 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Taco Bread in Best of Country Breads , p73