Taco Bread
Ingredients
- 3 3/4 cups bread flour, divided
- 1 tsp sugar
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp ground red pepper
- 1 pkg active dry yeast
- 1 cup water
- 1 tbsp. vegetable oil
- 1 large egg
- 3/4 cup (3 oz.) reduced fat Cheddar cheese, shredded
- 2 tbsp. bread flour, divided
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.
- 5
Stir in cheese and enough of the remaining 2−3/4 cups of flour to make a soft dough.
- 6
Sprinkle 1 tablespoon flour over work surface. Turn dough onto floured surface, knead until smooth and elastic (10 minutes). Place 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.
- 8
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.
- 9
Roll dough up, starting at short side, pressing to eliminate air pockets; pinch ends to seal. Place dough, seam side down, in a 9 x 5 x 3 inch pan coated with cooking spray.
- 10
Cover and let rise in a warm place approximately 45 minutes until doubled in bulk.
- 11
Bake at 375 degrees for 30 minutes or until loaf sounds hollow when tapped on bottom.
- 12
Remove from pan immediately; cool on a wire rack.