Taco Bread

Name: Taco Bread
Ingredients: 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; 1/2 c. hot water; 1/4 c. taco sauce (or 1 pkg. taco seasoning + 1/4 c. water); 3 Tbsp. sugar; 1 Tbsp. minced onion or 1/4 c. chopped onion; 1 tsp. salt; 2 Tbsp. butter; 1/2 c. (4 oz. can) green chiles, chopped

11 ingredients

2 steps

Ingredients

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
1/2 c. hot water
1/4 c. taco sauce (or 1 pkg. taco seasoning + 1/4 c. water)
3 Tbsp. sugar
1 Tbsp. minced onion or 1/4 c. chopped onion
1 tsp. salt
2 Tbsp. butter
1/2 c. (4 oz. can) green chiles, chopped

Directions

1

Grease bottom and sides of 9 x 5-inch loaf pan. In large mixer bowl, combine 1 1/2 cups flour, cornmeal and yeast.
2

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 350° for 40 to 50 minutes until golden brown. Remove from pan and cool.