Print Recipe

Mexican Sunset Bread



  • 2/3 cup water (70 - 80 degrees F)
  • 1/2 cup sour cream
  • 3 tablespoons chunky salsa
  • 2 tablespoons plus 1 1/2 teaspoons taco seasoning
  • 4 1/2 teaspoons granulated sugar
  • 1 1/2 teaspoons dried parsley flakes
  • 1 teaspoon salt
  • 3 1/3 cups bread flour
  • 1 1/2 teaspoons active dry yeast


  1. In a bread machine pan, place all ingredients in order listed by manufacturer.
  2. Select basic bread setting. Choose crust color and loaf size if available.
  3. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).

Yield: 1 loaf (about 2 pounds)

Editor's note: Use of the timer feature is not recommended for this recipe.

Source: Quick Cooking 2000 Annual Recipes

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