""I always serve this tasty taco-seasoned bread with chili or cream soups," remarks Bobbie Hruska of Montgomery, Minnesota. "With its slightly chewy crust and wonderful texture inside, I'm sure you'll love it, too."..."
INGREDIENTS
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2/3 cup water (70° to 80°)
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1/2 cup sour cream
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3 tablespoons chunky salsa
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2 tablespoons plus 1-1/2 teaspoons taco seasoning
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4-1/2 teaspoons sugar
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1-1/2 teaspoons dried parsley flakes
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1 teaspoon salt
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3-1/3 cups bread flour
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1-1/2 teaspoons active dry yeast