Publisher Photo
Publisher Photo
Taco seasoning and green chilies are the secrets to this bread's slightly spicy flavor. A friend gave me the recipe.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 45 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 45 min.

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 or margarine
  • 1 can (4 ounces) chopped green chilies, drained

Directions

In a mixing bowl, combine 1-1/2 cups flour, cornmeal, taco seasoning, sugar, yeast, onion and salt. In a 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.
Originally published as Taco Bread in Best of Country Breads 2000, p73

Nutritional Facts

1 slice: 176 calories, 2g fat (1g saturated fat), 4mg cholesterol, 504mg sodium, 35g carbohydrate (4g sugars, 2g fiber), 4g protein.

  • 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 or margarine
  • 1 can (4 ounces) chopped green chilies, drained
  1. In a mixing bowl, combine 1-1/2 cups flour, cornmeal, taco seasoning, sugar, yeast, onion and salt. In a 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.
Originally published as Taco Bread in Best of Country Breads 2000, p73

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Shardulee User ID: 6960559 123185
Reviewed Nov. 8, 2012

"it's simple and good one :)"

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