mexican sunset bread

1 Servings
¾ cup Water
3⅓  Cups white bread flour
1½  Tablespoons sugar
1 teaspoon Salt
2½  Tablespoons taco seasoning mix
3 tablespoons Chunky salsa
½ cup Sour cream
3 tablespoons Cilantro
1½  Teaspoons fast-rising yeast

Yield: 1 large loaf

Follow bread machine manufacturer's instructions. For best results, use fresh cilantro and thick, chunky salsa, draining any thin, watery liquid before using.

NOTES: I don't like cilantro, so I've either eliminated it altogether or substituted garlic (powder or fresh) which I love. When I didn't have sour cream, I've used 'tater topping' products or cottage cheese. When I ran out of taco seasoning, I made up my own combination of chili powder, cumin, garlic powder, salt and pepper. substitute for taco seasoning. I always have salsa, but occasionally I've had to supplement it with a tablespoon of canned (drained) tomatoes or a bit of chopped onion or green pepper.

Posted to Digest bread-bakers.v096.n056 Date: Tue, 12 Nov 1996 12:30:30 -0500 From: BunnyMama@...

Similar recipes

Random recipe of the day

Pectin stock

Follow us

 Subscribe in a reader