Taco Bread
- 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
- 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 350u0b0 for 40 to 50 minutes until golden brown. Remove from pan and cool.
allpurpose, cornmeal, active dry yeast, tomato soup, hot water, taco sauce, sugar, onion, salt, butter, green chiles
Taken from www.cookbooks.com/Recipe-Details.aspx?id=1063437 (may not work)