| 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: BunnyMama@aol.com
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”