Sourdough Taco Twist Bread

Recipe by Lou6566
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READY IN: 3hrs 20mins
SERVES: 10-12
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set out the sourdough starter,and let it come to room temperature.
  • Sprinkle yeast over 1/4 cup warm water, and set aside to soften for 5 minutes.
  • Prepare Taco filling:
  • Mix together 1/4 cup melted butter, taco seasoning mix, and the dried minced onion. Set aside.
  • Stir softened yeast mixture into sourdough mixture. Add salt, oil and sour cream sauce mix.Stir in enough flour to form a soft dough. Turn out onto a lightly floured surface, and knead for 8-10 minutes, or til smooth and elastic.
  • roll out dough into a 16X12 inch rectangle. cut lengthwise into three strips. spread filling on each strip, leaving 2 inch on the long side of each strip uncovered. Starting with covered long edge, roll up each strip jelly roll fashion. Pinch ends to seal.
  • Place strips sid by side on greased baking sheet. Keeping seam sides inside, braid strips into one long braid.Lightly pinch ends together.
  • cover with a cloth and set in a warm place to rise for 50-60 minutes, or til doubled in size.
  • In a small bowl, beat egg. Beat in 1 Tablespoon water. Brush egg mixture over surface of loaf several times as dough rises.
  • Preheat oven to 350 degrees. Bake loaf 40-45 minutes or til golden brown. After 30 minutes, if loaf is golden brown, cover with a tent of foil to prevent further browning . Remove from baking sheet. Serve warm or cold, tho I prefer warm . Makes 1 loaf.
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