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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 16 |
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I always serve this tasty taco-seasoned bread with chili or cream soups, remarks Bobbie Hruska of Montgomery, Minnesota. With its slightly chewy crust and wonderful texture inside, I'm sure you'll love it, too. Ingredients:
2/3 cup water (70° to 80°) |
1/2 cup sour cream |
3 tablespoons chunky salsa |
2 tablespoons plus 1-1/2 teaspoons taco seasoning |
4-1/2 teaspoons sugar |
1-1/2 teaspoons dried parsley flakes |
1 teaspoon salt |
3-1/3 cups king arthur unbleached bread flour |
1-1/2 teaspoons active dry yeast |
Directions:
1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
2. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (about 2 pounds).
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