Mexican Sunset Bread
Total TimePrep: 5 min. Bake: 3-4 hours
Makes1 loaf (about 2 pounds)
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.
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 !