Taco Bread

Taco night meets bread day, and honestly? They should have gotten together sooner.

This bread machine loaf blends cornmeal and whole wheat flour with a hefty three tablespoons of taco seasoning, producing a savory bread with a golden crumb that smells like a warm tortilla fresh off the comal.

Applesauce stands in for oil, keeping things moist without adding fat, and the cornmeal gives every slice a subtle gritty texture that’s absolutely addictive toasted.

Tear off a chunk and dip it in a bowl of chili, use it for pulled pork sandwiches, or just eat it warm with butter. It earns its place at the table.

Kitchen Tips

• Add ingredients in the order your machine recommends. Some machines want liquids first, others want flour first. Follow your manual for best results.
• Don’t skip the cornmeal. It’s what gives this bread its distinctive texture and that subtle corn-tortilla flavor that makes it taste like a taco.
• Slice thick for sandwiches. The taco seasoning means this bread already brings flavor, so you can keep your fillings simple.