| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Water |
| 3 1/3 | Cups white bread flour | |
| 1 1/2 | Tablespoons sugar | |
| 1 | ts | Salt |
| 2 1/2 | Tablespoons taco seasoning mix | |
| 3 | tb | Chunky salsa |
| 1/2 | c | Sour cream |
| 3 | tb | Cilantro |
| 1 1/2 | Teaspoons fast-rising yeast |
INSTRUCTIONS
Yield: 1 large loaf Follow bread machine manufacturer's instructions. For best results, use fresh cilantro and thick, chunky salsa, draining any thin, watery liquid before using. NOTES: I don't like cilantro, so I've either eliminated it altogether or substituted garlic (powder or fresh) which I love. When I didn't have sour cream, I've used 'tater topping' products or cottage cheese. When I ran out of taco seasoning, I made up my own combination of chili powder, cumin, garlic powder, salt and pepper. substitute for taco seasoning. I always have salsa, but occasionally I've had to supplement it with a tablespoon of canned (drained) tomatoes or a bit of chopped onion or green pepper. Posted to Digest bread-bakers.v096.n056 Date: Tue, 12 Nov 1996 12:30:30 -0500 From: [email protected]
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