Taco Bread
TOTAL TIME: Prep: 20 min. + rising Bake: 45 min.
YIELD: 1 loaf (16 slices).
Taco seasoning and green chiles are the secrets to this bread's slightly spicy flavor. A friend gave me the recipe. —Twilla Eisele, Wellsville, Kansas
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
-
1 can (4 ounces) chopped green chiles, drained
Directions
-
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 chiles 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 9x5-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.
Nutrition Facts
1 slice: 176 calories, 2g fat (1g saturated fat), 4mg cholesterol, 504mg sodium, 35g carbohydrate (4g sugars, 2g fiber), 4g protein.
© 2024 RDA Enthusiast Brands, LLC