Ingredients for Taco Cheddar Bread
- 1 1/2 cups (190g) warm water (105-115°F)
- Bread Flour
- 1 cup (230g) shredded cheddar cheese
- Taco Seasoning Mix
- Granulated Sugar
- 1 teaspoon salt
- 2 1/4 teaspoons (1 packet) active dry yeast
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How to Make Taco Cheddar Bread
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, combine 1 1/2 cups (190g) warm water (105-115°F), 2 1/4 teaspoons (1 packet) active dry yeast, and 1 tablespoon sugar. Let stand for 5-10 minutes until foamy.
- Add 1 teaspoon salt, 2 tablespoons vegetable oil, and 1 cup (230g) shredded cheddar cheese to the yeast mixture. Stir to combine.
- Gradually add 3 1/2 cups (450g) Gold Medal all-purpose flour, 1/2 cup (40g) all-purpose flour (for dusting), 1 tablespoon taco seasoning, and 1/4 cup (30g) finely chopped onion. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Add more flour if needed to prevent sticking.
- Place the dough in the prepared loaf pan. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Bake for 30-35 minutes, or until golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
111 g
Sugar
58g
Fat
122g
Carbs
101g
