Cheesy Salsa Bread Mix
(See serving suggestions)
This is a very different kind of bread - See what's in it.
It has Salsa - made with the fresh taste of tomatoes, peppers, onions, and cilantro. And it has plenty of real cheese.
This is a full-bodied bread with just a touch of fire, maybe a three on a scale of ten.
Make great sandwiches with this bread--like a grilled cheese sandwich. Serve it with a meal. We love it in the morning with eggs and bacon.
Makes a large loaf
- Makes a perfect crunchy toast or chewy bread for soup or sandwiches
- Makes perfect bread in all popular 1 1/2 to 2-pound bread machines--or in your oven.
- SAF gourmet yeast packet inside.
- Directions and tips for perfect bread are included. You can make this bread in your bread machine, by hand, or with a stand-type mixer.
Serving Suggestion: Taco Sandwiches
These are grilled sandwiches—and they are taco sandwiches. Anyone who likes tacos, will love these sandwiches.
These are fun to make, fun to eat, and easier than tacos. You can change the ingredients as you like but this combination makes for great sandwiches.
And when you have leftover ground beef, even cooked, these are great sandwiches to build.
Makes four sandwiches. The sandwiches can be reheated.
- 8 slices of homemade bread, about one inch thick
- 1 lb ground beef
- 2 Tablespoons taco seasoning
- 4 ounces cream cheese, softened
- 1/2 cup salsa
- Shredded lettuce
- Diced tomatoes
- Cheese of your choice (We used sliced Colby Jack)
Directions:
- Brown the ground beef. Add the Taco seasoning while the meat is browning
- In a small bowl, mix the softened cream cheese and salsa together until combined.
- Butter one side of each bread slice and place it face down in a heated large skillet or on a hot griddle.
- Spread the cream cheese salsa mixture on all eight bread slices.
- Add meat, lettuce, tomato, and cheese to half of the slices in that order.
- Place the other half of the bread slices with cream cheese salsa mixture down and over the cheese slices. Butter the tops of the sandwiches.
- Cover the sandwiches with a lid and cook the sandwiches until the bottoms are golden brown and the cheese has started to melt
- Turn over with a wide spatula, and cook the other side until golden brown
Directions for use in the oven
- Place the mix in your stand-type mixer along with the yeast and melted butter or oil (if called for on package directions). Add water. Use 110°F water instead of 80°F.
- With the dough hook, mix slowly until the dough ball forms. Turn the speed to medium high and mix for five to ten minutes until the gluten forms and the dough becomes stretchy and elastic.
- Place the dough in a large greased bowl, cover, and let rise until doubled, about one hour, depending on room temperature.
- Preheat your oven to 350°F. Turn the dough onto a lightly greased or floured work area and form your loaf. Place your dough in a 9 x 5-inch pan or other pan and let rise until the size has doubled and bubbles are about to surface.
- When the bread has raised, place the loaf on the center rack of the oven. Bake for 35 minutes or until the bread is done. The internal temperature should reach 190°F. Remove the loaf from the pan and let it cool slightly before slicing.
NOTE: If you make this bread in your bread machine, water temperature is critical. Please use a thermometer to measure water at 80 degrees and we'll guarantee the bread. If you are baking the bread in the oven, use water that is 110°F.
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