It’s my last night in California, and I felt like cooking so I made Chicken Tortilla Soup and needed some fresh bread to go with it. Mexican… bread… TACO BREAD! I found a recipe on sunshinerecipes.com, modified for what we had in the cabinets, and it was delicious. Crispy crust and soft bread. Yum!
The diving board for my aunt’s pool is out the kitchen window, and they all laughed at me when I put the bowl with the dough on the diving board. The hot sun (almost 100 degrees today) made the dough rise like crazy and, might I add, nobody was laughing when they were eating. It was really good bread. 🙂
- 1 c. warm water (110-115 degrees)
- 2 1/2 tsp. yeast
- 1 tsp. sugar
- 1 T. olive oil
- 1 egg
- 2 tsp. garlic salt
- 1 1/2 T. taco seasoning
- 3 3/4 c. bread flour
- 1/4 c. cheddar cheese
Pour water into mixing bowl and sprinkle yeast and sugar over. Stir, set aside, and let proof for 5 to 10 minutes. Meanwhile, combine all ingredients except cheese, oil and egg in a bowl. Once yeast has proofed, add oil and egg and let dough hook go around a few times to combine. Add dry ingredients, one cup at a time, then cheese, and mix until dough comes together. (I did have to add a few extra tablespoons of water to make it come together.) Once dough has come together, let mixer knead for another 3 or 4 minutes.
Form into ball and place in a greased bowl, turning once to grease top. Cover with plastic wrap and let rise in a warm place until doubled*, about one hour. Punch down, knead for one minute, and form into a round loaf. Place on a greased cookie sheet, loosely cover with plastic wrap and a kitchen towel and let rise until doubled again.
Bake in preheated 375 degree oven for 25 minutes or until lightly browned. Cut into wedges and serve warm.