Taco Bread
Taco Bread is an moderately easy dinner. Made with 3 1/2 to 4 c. all-purpose flour, 1 c. cornmeal, 2 pkg. active dry yeast, 1 1/4 c. (10 3/4 oz. can) condensed tomato soup and 1/2 c. hot water, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Grease bottom and sides of 9 x 5-inch loaf pan. In large mixer bowl, combine 1 1/2 cups flour, cornmeal and yeast.
In medium saucepan, combine remaining ingredients, except flour and chiles. Heat until warm. Add to flour mixture in bowl. Blend at low speed until moistened; beat 3 minutes at medium. Stir in chiles and remaining flour by hand. Knead on floured surface until smooth. Place in greased bowl; turn greased side up. Cover and let rise until doubled, about 60 minutes. Punch dough down. Shape into loaf. Place in greased pan. Cover and let rise 30 to 45 minutes. Bake at 350Β° for 40 to 50 minutes until golden brown. Remove from pan and cool.
π· Perfect Pairings
Complete your meal with these
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