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Taco Bread

3 3/4 cups bread flour, divided
1 tsp sugar
1 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp ground red pepper
1 pkg active dry yeast
1 cup water
1 tbsp. vegetable oil
1 large egg
3/4 cup (3 oz.) reduced fat Cheddar cheese, shredded
2 tbsp. bread flour, divided
Vegetable cooking spray

Combine 1 cup flour and next 7 ingredients in a bowl. Combine water
and oil in a saucepan; cook over medium heat until very warm (120
to 130 degrees). Add liquid mixture to flour mixture, beating at
low speed of an electric mixer. Beat for 2 minutes at medium speed.
Add egg; beat well. Stir in cheese and enough of the remaining
2-3/4 cups of flour to make a soft dough.

Sprinkle 1 tablespoon flour over work surface. Turn dough onto
floured surface, knead until smooth and elastic (10 minutes). Place
in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place, free from drafts, 45 minutes
or until doubled in bulk. Punch dough down. Sprinkle remaining 1
tablespoon flour over work surface. Turn dough out onto surface,
and knead lightly 4 to 5 times; roll into a 14 x 7 inch rectangle.
Roll dough up, starting at short side, pressing to eliminate air
pockets; pinch ends to seal. Place dough, seam side down, in a 9
x 5 x 3 inch pan coated with cooking spray.

Cover and let rise in a warm place approximately 45 minutes until
doubled in bulk. Bake at 375 degrees for 30 minutes or until loaf
sounds hollow when tapped on bottom. Remove from pan immediately;
cool on a wire rack. Yield: 1 loaf.


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