- 24
Ingredients
- 3 1/2 cups all-purpose flour
- 1 cup cornmeal
- 1 (1.25 ounce) package taco seasoning
- 3 tablespoons sugar
- 2 (.25 ounce) packages active dry yeast
- 1 tablespoon dried minced onion
- 1 teaspoon salt
- 1 (10.75 ounce) can condensed tomato soup, undiluted
- 3/4 cup water
- 2 tablespoons butter or margarine
- 1 (4 ounce) can chopped green chilies, drained
Preparation
Step 1
1.In a mixing bowl, combine 1-1/2 cups flour, cornmeal, taco seasoning, sugar, yeast, onion and salt. In a saucepan, heat the soup, water and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat on medium speed for 3 minutes.
2. Stir in chilies and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Shape into a loaf. Place in a greased 9-in. x 5-in. x 3-in. loaf pan. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350 degrees F for 45-50 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.