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Mexican Bread

 Mexican Bread
Chopped green chilies and flakes of red pepper provide flecks of color in every slice of this large loaf. Slightly spicy with ground cumin, it's great for sandwiches or as an accompaniment to mild soups.
16 ServingsPrep: 15 min. Bake: 3-4 hours

Ingredients

  • 1 cup plus 2 tablespoons water (70° to 80°)
  • 1/2 cup shredded Monterey Jack cheese
  • 1 can (4 ounces) chopped green chilies
  • 1 tablespoon butter, softened
  • 2 tablespoons sugar
  • 1 to 2 tablespoons crushed red pepper flakes
  • 1 tablespoon nonfat dry milk powder
  • 1 tablespoon ground cumin
  • 1-1/2 teaspoons salt
  • 3-1/4 cups bread flour
  • 2-1/2 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 (16 slices).
Nutritional Facts: 1 serving (1 slice) equals 115 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 279 mg sodium, 21 g carbohydrate, 1 g fiber, 5 g protein.