Recipe - Mexican Sunset Bread

Three fourths cup Water
3 1/3 Cups white bread flour
1 One half Tablespoons sugar
1 teaspoon Salt
2 One half Tablespoons taco seasoning
mix
3 tablespoon Chunky salsa
One half cup Sour cream
3 tablespoon Cilantro
1 One half Teaspoons fastrising yeast

Yield: 1 large loaf

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.
Posted to Digest breadbakers.v096.n056

Date: Tue, 12 Nov 1996 12:30:30 0500

From: BunnyMama@aol.com