Name: Wild & Crazy Taco Bread
Ingredients: 3 3/4 cup bread flour, divided; 1 teaspoon sugar; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon ground red pepper; 1 package active dry yeast; 1 cup water; 1 tablespoon vegetable oil; 1 large egg; 3/4 cup (3 oz.) reduced fat Cheddar cheese, shredded; 2 tablespoon bread flour, divided; vegetable cooking spray

Wild & Crazy Taco Bread

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What do you get when you combine the delicious flavors of your favorite Mexican dish (tacos) with the light and fluffy texture of bread? This awesome recipe for Wild & Crazy Taco Bread. Made with zesty seasonings and Cheddar cheese, this easy bread recipe is like a flavor explosion with every bite. Once you make this cowboy-inspired bread, you'll be hooked on it. It's one of those crazy twists on traditional Mexican food that you just can't help but love.

Ingredients

3 3/4 cups bread flour, divided
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 package active dry yeast
1 cup water
1 tablespoon vegetable oil
1 large egg
3/4 cup (3 oz.) reduced fat Cheddar cheese, shredded
2 tablespoons bread flour, divided
vegetable cooking spray

Instructions

Combine 1 cup flour and next 7 ingredients in a bowl.
Combine water and oil in a saucepan; cook over medium heat until very warm (120 to 130 degrees).
Add liquid mixture to flour mixture, beating at low speed of an electric mixer. Beat for 2 minutes at medium speed.
Add egg; beat well. Stir in cheese and enough of the remaining 2-3/4 cups of flour to make a soft dough.
Sprinkle 1 tablespoon flour over work surface. Turn dough onto floured surface, knead until smooth and elastic, about 10 minutes.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
Punch dough down. Sprinkle remaining 1 tablespoon flour over work surface. Turn dough out onto surface, and knead lightly 4 to 5 times; roll into a 14 x 7 inch rectangle.
Roll dough up, starting at short side, pressing to eliminate air pockets; pinch ends to seal.
Place dough, seam side down, in a 9 x 5 x 3 inch pan coated with cooking spray. Cover and let rise in a warm place approximately 45 minutes until doubled in bulk.
Bake at 375 degrees F for 30 minutes or until loaf sounds hollow when tapped on bottom. Remove from pan immediately; cool on a wire rack.