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Mexican Sunset Bread Recipe
Mexican Sunset Bread Recipe photo by Taste of Home

Mexican Sunset Bread Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 5 min. Bake: 3-4 hours
MAKES:16 servings
TOTAL TIME: Prep: 5 min. Bake: 3-4 hours
MAKES: 16 servings

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

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.

Directions

  1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
  2. 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.
Originally published as Mexican Sunset Bread in Quick Cooking July/August 1999, p33

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.

Reviews for Mexican Sunset Bread

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 27, 2014

"Very good taste, but my loaf was very dense, it was definitely not the size of a regular 2-pound loaf, it barely filled half the breadmaker pan. Good thing I tested this recipe before a chili cook-off this weekend. Too bad because we really enjoyed the spice combo."

MY REVIEW
Reviewed Jan. 12, 2013

"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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