Taco-cheddar bread
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water; Plus 2 Tbsp |
| 3 | cups | Bread Flour; ** See Notes |
| 1 | cup | Shredded Cheddar Cheese; 4 Oz. |
| 1 | tablespoon | Taco Seasoning Mix; Dry |
| 1 | tablespoon | Sugar |
| ¾ | teaspoon | Salt |
| 1½ | teaspoon | Bread Machine Yeast; ** See Notes |
| 1½ | cup | Water |
| 4 | cups | Bread Flour |
| 1 | cup | Shredded Cheddar Cheese |
| 4 | teaspoons | Taco Seasoning Mix |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Salt |
| 1¾ | teaspoon | Bread Machine Yeast |
Directions
FOR 1½# MACHINE
FOR 2# MACHINE
** Notes- I used all-purpose flour and active dry yeast in the measures as listed and the bread turned out well.
1. Measure carefully, placing all ingredients in bread machines pan in the order recommended by the manufacturer.
2. Select Basic/White cycle. Use Medium or Light crust colour. Do not use delay cycles. Remove baked bread from pan and cool on rack.
3. This recipe is not recommended for 1 ½ lb. bread machines with cast-aluminum pans in horizontal-loaf shape.
Recipe by: Gold Medal Flour/ Carole Walberg Posted to TNT Recipes Digest, Vol 01, Nr 953 by "Bob & Carole Walberg" <walbergr@...> on Jan 20, 1998