Taco Bread

The day after any big holiday, I see a great many blog posts for sandwiches made from ingredients left over from the previous day's feast.  

It's a good thing, that:  We all enjoy a sandwich, and I'm a firm believer in using up leftovers.  

I just don't think you guys need another sandwich post from me.

I mean, you've pretty much got the sandwich thing covered, right? 

You can figure out how to make one all by yourself.

I do think, though, that we can always use another bread recipe.  A good bread can take a sandwich to a whole different level.  And if it's a bread we've not tasted before, all the better.

With that in mind, I decided to share my taco bread recipe with you today.  If you make it now and tuck it in the freezer, you'll have it to make your own sandwiches from holiday leftovers, or to put together a quick meal at the end of a busy day. 

To make taco bread, you'll need:

• 2-1/4 cups lukewarm water
• 2 Tablespoons sugar
• 4-1/2 teaspoons active dry yeast
• 1/2 cup oil
• 6-1/2 cups flour
• 1-1/2 cups grated cheddar cheese (Monterey Jack or pepper Jack cheese would be great too)
• 2 teaspoons taco seasoning (I use this recipe from Premeditated Leftovers, but you can use packaged taco seasoning too, if you prefer.  Just buy the lower sodium one.)

Put the water and sugar in the bowl of your mixer or, if mixing by hand, into a large mixing bowl.  Stir until the sugar is dissolved.

Sprinkle the yeast over the surface of the water.  It'll sink to the bottom but by sprinkling it in a little at a time you prevent it from clumping up.

Wait about 10 minutes for the yeast to dissolve.  It should look like this:

Add in the oil, flour, cheese, and taco seasoning in the order listed.

If you're using a stand mixer, mix the dough with a dough hook for about 10 minutes. 

If you're mixing your bread by hand, stir the ingredients together until they can be stirred no more, then turn the contents of the bowl out onto your counter and knead the dough for about 10 minutes.

The dough should form an elastic-feeling ball and that will spring back when you poke it lightly with your finger.

Form the dough into loaves or rolls.  (I chose to make two loaves this time but this recipe will make 12 burger buns or about 24 dinner rolls.)

Place the loaves into oiled loaf pans and allow them to rise in a warm place until doubled in size; about an hour and a half.

When the loaves have risen, put them on the middle rack of a preheated 375F oven and bake them for 20 minutes. 

Rotate the loaves in the oven and bake them for another 18 to 20 minutes, until the crusts are browned. 

When you turn the loaves out of their pans and tap on the bottom crust, they should sound hollow.

If you want a crisp crust on your bread, allow the loaves to cool just as they are.  If you prefer a more tender crust, brush the tops of the loaves with melted butter while they are still very hot.  

Allow the loaves to cool completely, on wire racks, before slicing or packaging them.  

Store your taco bread in plastic bags, a bread box, or in airtight containers.  This bread freezes well.