ABM: Taco-Cheddar Bread

posted by jeanndan 03-21-101 6:53 AM

Taco-Cheddar Bread
Source: adapted from a Gold Medal Flour recipe
Yield: 12 servings

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, **See Notes
1 Cup Shredded Cheddar Cheese
4 Teaspoons Taco Seasoning Mix
1 Tablespoon Sugar
1 Teaspoon Salt
1 3/4 Teaspoons Bread Machine Yeast, ** See Notes

For 1 Pound Machine:
3/4 Cup Water
1/2 Cup Shredded Cheddar Cheese
2 Cups White Bread Flour, ** See Notes
2 Teaspoons Taco Seasoning Mix
2 Teaspoons Sugar
1/2 Teaspoon Salt
1 Teaspoon Bread Machine Yeast, ** See Notes

** Notes- I used all-purpose flour (Canadian) and active dry yeast in the measures as listed and the bread turned out well.

Measure carefully, placing all ingredients in bread machines pan in the order recommended by the manufacturer.

Select Basic/White cycle. Use Medium or Light crust colour. Do not use delay cycles. Remove baked bread from pan and cool on rack.

This recipe is not recommended for 1- 1/2 lb. bread machines with cast-aluminum pans in horizontal-loaf shape.

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