Taco Bread Recipe
Taco seasoning and green chilies are the secrets to this bread's slightly spicy flavor. A friend gave me the recipe.
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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).
1 slice: 176 calories, 2g fat (1g saturated fat), 4mg cholesterol, 504mg sodium, 35g carbohydrate (4g sugars, 2g fiber), 4g protein
Reviews for Taco Bread
Reviewed Nov. 8, 2012
"it's simple and good one :)"
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