HOMEMADE TACO BREAD
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 cup King Author Flour white wheat 1/4 cup Extra Light Olive Oil 1 large Egg, fresh, whole, raw 2 pks TRUVIA 1.12 cup (8 fl oz) Water, tap 16 oz 97% Lean Ground Sirloin 1 med Onion, sweet, raw 1/2 FOR COOKING 1/2 FOR TOPPING3/4 can Hunt's Tomato Sauce, no salt added 1/2 cup Cheese - Kraft Shredded Cheddar Cheese 1/4 Med. Green Bell Pepper 1/4 med bell pepper, red, 2 tsp Mrs. Dash Seasoning Table blend Salt-Free 1 tsp Onion powder 1 tsp Garlic powder 3 Tbsp Red Star, Yeast3 TSP CHILI POWDER.8 tbsp HEB PICANTI SAUCE
IN A LARGE BOWL MIX FLOUR, SALT, TRUVIA, AND YEAST. USING A WISK MIX TO BLEND ALL DRY INGREDIENTS. ADD EGG, WATER, AND OLIVE OIL. MIX UNTIL A DOUGH BALL FORMS. ADD EXTRA FLOUR UNTIL NOT STICKY. TURN OUT ON FLOURED SURFACE AND KNEAD FOR 5 MINUTES UNTIL ELASTIC. GREASE BOWL WITH OLIVE OIL, WIPE DOUGH BALL AROUND BOTTOM AND SIDES TO OIL. PLACE DOUGH IN BOTTOM OF BOWL COVER WITH PLASTIC WRAP AND ALLOW TO RISE 1 HR.
WHILE DOUGH IS RISING CHOP AND COOK VEGGIES IN HEAVY SKILLET THAT HAS BEEN PREPARED WITH COOKING SPRAY. ADD GROUND MEAT AND COOK . SPRINKLE SPICES OVER MEAT MIXTURE AS IT COOKS, ALLOW TO COOK WHILE BREAD IS RISING.
PREPARE COOKIE SHEET WITH PARCHMENT PAPER.
PLACE DOUGH ON PARCHMENT. FLATTEN OUT TO COVER BOTTOM OF COOKIE SHEET. PRESS AROUND UNTIL DOUGH IS SAME THICKNESS THROUGHOUT. SPOON COOKED MEAT DOWN CENTER OF DOUGH LENGTH WISE. CUT 2 INCH CROSS WISE STRIPS ALONG EACH SIDE OF DOUGH. SPRINKLE CHOPPED ONION, TOMATO SAUCE AND CHEDDAR CHEESE OVER MEAT. STARTING AT ONE CRISIS CROSS CUT DOUGH STRIPS OVER MEAT MEXTURE MAKING BRAIDED EFFECT ALL THE WAY TO LAST 2 STRIPS. FOLD DOUGH AT TOP OVER END THEN BRAID REST OF STRIPS OVER THAT. ALLOW TO REST FOR 15 MINUTES BEFORE BAKING. IF THERE IS ANY LEAKAGE CLEAN IT UP WITH PAPER TOWEL BEFORE BAKING, BAKE 395 DEGREES FOR 35 -40 MINUTES UNTIL DOUGH IS GOLDEN.
Serving Size: MAKWS 10-12 SLICES DEPENDING ON THICKNESS OF SLICE.
Number of Servings: 12
Recipe submitted by SparkPeople user SLIMERMETOO.
WHILE DOUGH IS RISING CHOP AND COOK VEGGIES IN HEAVY SKILLET THAT HAS BEEN PREPARED WITH COOKING SPRAY. ADD GROUND MEAT AND COOK . SPRINKLE SPICES OVER MEAT MIXTURE AS IT COOKS, ALLOW TO COOK WHILE BREAD IS RISING.
PREPARE COOKIE SHEET WITH PARCHMENT PAPER.
PLACE DOUGH ON PARCHMENT. FLATTEN OUT TO COVER BOTTOM OF COOKIE SHEET. PRESS AROUND UNTIL DOUGH IS SAME THICKNESS THROUGHOUT. SPOON COOKED MEAT DOWN CENTER OF DOUGH LENGTH WISE. CUT 2 INCH CROSS WISE STRIPS ALONG EACH SIDE OF DOUGH. SPRINKLE CHOPPED ONION, TOMATO SAUCE AND CHEDDAR CHEESE OVER MEAT. STARTING AT ONE CRISIS CROSS CUT DOUGH STRIPS OVER MEAT MEXTURE MAKING BRAIDED EFFECT ALL THE WAY TO LAST 2 STRIPS. FOLD DOUGH AT TOP OVER END THEN BRAID REST OF STRIPS OVER THAT. ALLOW TO REST FOR 15 MINUTES BEFORE BAKING. IF THERE IS ANY LEAKAGE CLEAN IT UP WITH PAPER TOWEL BEFORE BAKING, BAKE 395 DEGREES FOR 35 -40 MINUTES UNTIL DOUGH IS GOLDEN.
Serving Size: MAKWS 10-12 SLICES DEPENDING ON THICKNESS OF SLICE.
Number of Servings: 12
Recipe submitted by SparkPeople user SLIMERMETOO.
Nutritional Info Amount Per Serving
- Calories: 264.0
- Total Fat: 16.3 g
- Cholesterol: 41.3 mg
- Sodium: 64.3 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 3.9 g
- Protein: 15.0 g
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