Can't remember if I've already posted this recipe, but it's a good one. It's
a perfect recipe for me because I always start cooking before I checks my
available ingredients. It stands up to a lot of substituting and eliminating
and (almost always) turns out great. (Actually it always *tastes* great even
though it sometimes doesn't look so terrific.) Hope you enjoy it as much as
we do.
Sharon
P.S. Thanks for all the wonderful bread roll recipes. A long, cold winter
is fast-approaching here in Minnesota, so I'll have plenty of dark days to
brighten up with soups, stews and good baked stuff!
Mexican Sunset Bread
Yield: 1 large loaf
3/4 cup water
3 1/3 cups white bread flour
1 1/2 tablespoons sugar
1 teaspoon salt
2 1/2 tablespoons taco seasoning mix
3 tablespoons chunky salsa
1/2 cup sour cream
3 tablespoons cilantro
1 1/2 teaspoons fast-rising yeast
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.