I have been so spoiled by Allrecipes. I am so dependent on the reviews I am quite reluctant to try a new recipe that has none! I was looking for Mexican Bread and I did have all these ingredients. I am certainly sorry to be the first reviewer and tell you that I experimented by making this in the Bread Machine. I made this EXACTLY as written except I did use bread flour instead of all-purpose. I had store brand tomato soup, which seems a little thinner than brand name. I reserved out ½ cup flour to see if it needed it all but the dough was sticky and I did use all of it. The recipe was for 1 loaf but seemed like somewhat more dry AND liquid volume than most BM recipes I use. I did bake this on the 2lb. regular bread setting instead of the 1 ½ lb. loaf setting. I added my (mild) chilies at the ADD fruits/nuts beep, so they wouldn’t get too mushed up. I winced at adding the equivalent of TWO pkgs. of yeast from my BM yeast jar—4 ½ tsp! I was expecting the loaf to overtake the kitchen and it did touch the lid and deflate a bit, making it not as pretty, but that’s probably because of the more glutenous bread flour. I knew better and will cut back, maybe a teaspoon, next time. The soup gives it an interesting orange color for bread. Quite tasty and you really get the Mexican flavor! Would be a nice bread served with a taco salad. A little healthier than other Mexican breads, all with cheeses, and you don’t miss the cheese at all.