Taco Cheddar Bread
Taco Pita Pockets
I haven't made either of these yet but thought that some of you might like
to make them.
* Exported from MasterCook *
Taco Cheddar Bread
Recipe By : Gold Medal Flour/ Carole Walberg
Serving Size : 12 Preparation Time :3:00
Categories : Bread Bread Machine
Bread Bakers Mailing List Low Fat
Amount Measure Ingredient -- Preparation Method
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For 1 1/2-Lb. Machine
1 Cup Water -- Plus 2 Tbsp
3 Cups Bread Flour -- ** See Notes
1 Cup Shredded Cheddar Cheese -- 4 Oz.
1 Tablespoon Taco Seasoning Mix -- Dry
1 Tablespoon Sugar
3/4 Teaspoon Salt
1 1/2 Teaspoons Bread Machine Yeast -- ** See Notes
For 2 Lb. Machine
1 1/2 Cups Water
4 Cups Bread Flour
1 Cup Shredded Cheddar Cheese
4 Teaspoons Taco Seasoning Mix
1 Tablespoon Sugar
1 Teaspoon Salt
1 3/4 Teaspoons Bread Machine Yeast
** Notes- I used all-purpose flour and active dry yeast in the
measures as listed and the bread turned out well.
1. Measure carefully, placing all ingredients in bread machines pan in
the order recommended by the manufacturer.
2. Select Basic/White cycle. Use Medium or Light crust color. Do not
use delay cycles. Remove baked bread from pan and cool on rack.
3. This recipe is not recommended for 1 1/2 lb. bread machines with
cast-aluminum pans in horizontal-loaf shape.
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NOTES : This is a delicious bread that I made last night in my breadmaker. I
found it in a booklet from Gold Medal Flour called "Bread Machine
Recipes." My family agreed that it is real keeper of a recipe and is
certainly low in fat if you use a reduced fat cheese in it. I have
included the amounts for both the 1 1/2 and 2 lb. breadmakers. If you
have a 1 lb. machine use 1/2 of the 2 lb. recipe.
Nutr. Assoc. : 0 0 0 0 0 0 0 5626
* Exported from MasterCook *
Taco Pita Pockets
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bread Machine Breads
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb Loaf:
3/4 C Water
1/4 C Taco sauce
2 Tbsp Vegetable oil
1 Tbsp Sugar
1/2 Tsp Salt
1 1/2 Tbsp Taco seasoning
1 1/2 C Bread flour
1 C Whole wheat flour
1 1/2 Tsp Yeast
Set to Dough cycle in your bread machine.
Divide dough into 8 equal balls & let rise 30 minutes.
Flatten each bowl with a rolling pin to make a 4-6" circle. Bake at
500F (pre-heated) 8 minutes. Remove & place in a closed paper
bag until cool. Good stuffed with taco fixings (seasoned ground
beef, lettuce, cheese, tomatoes & salsa) or as a side with chili.
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