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Wild & Crazy Taco Bread

What do you get when you combine the delicious flavors of your favorite Mexican dish (tacos) with the light and fluffy texture of bread? This awesome recipe for Wild & Crazy Taco Bread. Made with zesty seasonings and Cheddar cheese, this easy bread recipe is like a flavor explosion with every bite. Once you make this cowboy-inspired bread, you'll be hooked on it. It's one of those crazy twists on traditional Mexican food that you just can't help but love.

Ingredients

  • 3 3/4 cups bread flour, divided
  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 package active dry yeast
  • 1 cup water
  • 1 tablespoon vegetable oil
  • 1 large egg
  • 3/4 cup (3 oz.) reduced fat Cheddar cheese, shredded
  • 2 tablespoons bread flour, divided
  • vegetable cooking spray

Instructions

  1. Combine 1 cup flour and next 7 ingredients in a bowl.
     
  2. Combine water and oil in a saucepan; cook over medium heat until very warm (120 to 130 degrees).
     
  3. Add liquid mixture to flour mixture, beating at low speed of an electric mixer. Beat for 2 minutes at medium speed.
     
  4. Add egg; beat well. Stir in cheese and enough of the remaining 2-3/4 cups of flour to make a soft dough.
     
  5. Sprinkle 1 tablespoon flour over work surface. Turn dough onto floured surface, knead until smooth and elastic, about 10 minutes.
     
  6. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
     
  7. Punch dough down. Sprinkle remaining 1 tablespoon flour over work surface. Turn dough out onto surface, and knead lightly 4 to 5 times; roll into a 14 x 7 inch rectangle.
     
  8. Roll dough up, starting at short side, pressing to eliminate air pockets; pinch ends to seal.
     
  9. Place dough, seam side down, in a 9 x 5 x 3 inch pan coated with cooking spray. Cover and let rise in a warm place approximately 45 minutes until doubled in bulk.
     
  10. Bake at 375 degrees F for 30 minutes or until loaf sounds hollow when tapped on bottom. Remove from pan immediately; cool on a wire rack.

 

 

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I wonder if this could be done in a bread maker? I no longer have the strength to knead bread. It really sounds great.

why would you add that hot of water to the yeast? that hot of water will kill off the yeast and it will not rise.

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