I don't have a bread machine but I DO have a Kitchen Aid mixer! I proofed the yeast in the mixer bowl with sugar and warm water for ten minutes, then added the sour cream and salsa, then added the dry ingredients. I did use homemade salsa, FF sour cream and Bill Echol's taco seasoning. This came together really well, I only needed a tbsp. of EVOO to pull the dough together to get it to jump on the hook. I kneaded it for five minutes or so with the bread hook, then set it to rise in a greased bowl for an hour. After that first hour, I formed it into a loaf and set it to rise again in a loaf pan for another half hour. I baked it at 350 for about 35 minutes, until the top was browned nicely and it sounded hollow when I thumped it. Smells insane. I paired it with Cha Cha's White Chicken Chili, which was a good choice. It's earned four stars so far, just on it's rockstar ability to be made by hand. I think it could use more of Bill Echols taco seasoning, but the subtlety of the spices called for was nice when paired with the white chili. The bread was perfect, texture-wise. I was afraid that I might have issues when I used the FF sour cream, but I really shouldn't have worried. I'll make this again. Great bread.
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I don't have a bread machine but I DO have a Kitchen Aid mixer! I proofed the yeast in the...