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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 16 |
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Taco seasoning and green chilies are the secrets to this bread's slightly spicy flavor. A friend gave me the recipe. Ingredients:
3-1/2 cups to 4 cups king arthur unbleached 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 chilies, 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 chilies 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 9-in. x 5-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. Yield: 1 loaf (16 slices).
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