Sourdough Taco Twist Bread
- 1 (1/4 ounce) package yeast
- 1/4 cup water, warm
- 1 1/2 teaspoons salt
- 1 cup sourdough starter
- 1 cup water, warm
- 1/4 cup butter, melted
- 1 tablespoon taco seasoning mix
- 1/4 cup dried onion, minced
- 1/4 cup vegetable oil
- 1 1/4 ounces sour cream, sauce mix
- 2 -3 cups all-purpose flour
- 1 egg
- 1 tablespoon water
- 1 cup all-purpose flour
- 1 tablespoon parmesan cheese, grated
- 1 teaspoon paprika
- Set out the sourdough starter,and let it come to room temperature.
- Sprinkle yeast over 1/4 cup warm water, and set aside to soften for 5 minutes.
- Prepare Taco filling:
- Mix together 1/4 cup melted butter, taco seasoning mix, and the dried minced onion. Set aside.
- Stir softened yeast mixture into sourdough mixture. Add salt, oil and sour cream sauce mix.Stir in enough flour to form a soft dough. Turn out onto a lightly floured surface, and knead for 8-10 minutes, or til smooth and elastic.
- roll out dough into a 16X12 inch rectangle. cut lengthwise into three strips. spread filling on each strip, leaving 2 inch on the long side of each strip uncovered. Starting with covered long edge, roll up each strip jelly roll fashion. Pinch ends to seal.
- Place strips sid by side on greased baking sheet. Keeping seam sides inside, braid strips into one long braid.Lightly pinch ends together.
- cover with a cloth and set in a warm place to rise for 50-60 minutes, or til doubled in size.
- In a small bowl, beat egg. Beat in 1 Tablespoon water. Brush egg mixture over surface of loaf several times as dough rises.
- Preheat oven to 350 degrees. Bake loaf 40-45 minutes or til golden brown. After 30 minutes, if loaf is golden brown, cover with a tent of foil to prevent further browning . Remove from baking sheet. Serve warm or cold, tho I prefer warm . Makes 1 loaf.
yeast, water, salt, sourdough starter, water, butter, taco, onion, vegetable oil, sour cream, flour, egg, water, flour, parmesan cheese, paprika
Taken from www.food.com/recipe/sourdough-taco-twist-bread-217186 (may not work)