Sourdough Taco Twist Bread Recipes

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Sourdough Taco Twist Bread image

A wonderful sourdough, taco flavored bread! My son from Mississippi always wants to go to Amish country when he comes home to obtain the dry sour cream sauce mix. He has a start from my 36 year old starter and this is the only bread he will make! This recipe is from "The sourdough cookbook", by Rita Davenport. preparation time is a guess.. Note: you may substitute Liptons dry onion soup mix for the sour cream powder, and cheddar cheese can be used instead of parmesan.

Provided by Lou6566

Categories     Sourdough Breads

Time 3h20m

Yield 1 loaf, 10-12 serving(s)

Number Of Ingredients 16

1 (1/4 ounce) package yeast
1/4 cup water, warm
1 1/2 teaspoons salt
1 cup sourdough starter
1 cup water, warm
1/4 cup butter, melted
1 tablespoon taco seasoning mix
1/4 cup dried onion, minced
1/4 cup vegetable oil
1 1/4 ounces sour cream, sauce mix
2 -3 cups all-purpose flour
1 egg
1 tablespoon water
1 cup all-purpose flour
1 tablespoon parmesan cheese, grated
1 teaspoon paprika


  • Set out the sourdough starter,and let it come to room temperature.
  • Sprinkle yeast over 1/4 cup warm water, and set aside to soften for 5 minutes.
  • Prepare Taco filling:.
  • Mix together 1/4 cup melted butter, taco seasoning mix, and the dried minced onion. Set aside.
  • Stir softened yeast mixture into sourdough mixture. Add salt, oil and sour cream sauce mix.Stir in enough flour to form a soft dough. Turn out onto a lightly floured surface, and knead for 8-10 minutes, or til smooth and elastic.
  • roll out dough into a 16X12 inch rectangle. cut lengthwise into three strips. spread filling on each strip, leaving 2 inch on the long side of each strip uncovered. Starting with covered long edge, roll up each strip jelly roll fashion. Pinch ends to seal.
  • Place strips sid by side on greased baking sheet. Keeping seam sides inside, braid strips into one long braid.Lightly pinch ends together.
  • cover with a cloth and set in a warm place to rise for 50-60 minutes, or til doubled in size.
  • In a small bowl, beat egg. Beat in 1 Tablespoon water. Brush egg mixture over surface of loaf several times as dough rises.
  • Preheat oven to 350 degrees. Bake loaf 40-45 minutes or til golden brown. After 30 minutes, if loaf is golden brown, cover with a tent of foil to prevent further browning . Remove from baking sheet. Serve warm or cold, tho I prefer warm . Makes 1 loaf.

Nutrition Facts : Calories 249.7, Fat 11.9, SaturatedFat 4.4, Cholesterol 33.2, Sodium 409.6, Carbohydrate 30.4, Fiber 1.4, Sugar 0.8, Protein 5.3


Savory Sourdough Babka image

This Savory Sourdough Babka is made with the tangy dough of naan bread, and filled with cilantro, garlic, and cheese. The twisted and layered design of a babka maximizes delicious filling distribution and makes for a beautiful presentation that is actually quite easy to achieve.

Provided by Melissa Johnson

Categories     Recipes

Time 1h30m

Number Of Ingredients 34

275g flour, see notes for flour options (2 cups)
200g sourdough starter (3/4 cup stirred down)
125g milk (1/2 cup)
75g plain yogurt (1/4 cup)
5g salt (1 tsp)
splash of milk to brush on loaf before baking
Filling 1
4 cloves of garlic
42g softened butter (3 Tbsp)
1 cup of chopped cilantro (or basil)
65g shredded pecorino romano or parmesan (1 cup)
(For a loaf with more separated layers, add 2 Tbsp of olive oil to this filling.)
Filling 2 (More Cheese and Garlic)
6 cloves of garlic
1 cup chopped cilantro
28g olive oil (2 Tbsp)
170g shredded mozzarella (1 3/4 cup or 6 oz)
50g grated parmesan (1/2 cup)
1-2 Tbsp additional parmesan to sprinkle on top of the loaf before baking
Filling 3 (Gouda and Scallion)
2 large stalks of scallions chopped
120g smoked gouda chopped (4 slices)
Filling 4 (Chocolate and Cinnamon)
71g softened unsalted butter (5 Tbsp)
56g sugar (1/4 cup)
20g cocoa powder (1/6 cup)
1/4 tsp ground cinnamon
85g bittersweet chocolate chips or chopped (heaping 1/2 cup or 3 ounces)
Dough Notes
I like for some portion of the flour and/or starter to be whole grain flour. One version I made was with whole grain rye starter, and this dough was a little softer and less elastic to handle.
Your starter does not have to be at peak activity. Somewhat dormant starter will simply cause the dough to rise slower. That said, I never tried the recipe with extremely unfed starter.
Kefir milk instead of yogurt and milk works well, but requires a little more flour (1-2 Tbsp). Likewise, you might add a little more milk (1-2 Tbsp) if you are using a thick Greek-style yogurt.
I used low fat and/or full fat yogurt and milk, but I believe non-fat would perform fine.


  • Mix all of the dough ingredients together. The dough will be slightly tacky.
  • Either let rise slowly in the refrigerator for 2-3 days, or set out at room temperature for 4-6 hours. Any combination of room temperature and cold retarding is fine. For the longer cold fermentation, you might flip the dough after a day or so to prevent a dryer top layer. The dough should grow to be about 150% the original size.
  • When your dough is finished with the bulk fermentation, prepare your filling. The savory fillings can be done in a food processor, blender or by hand. The chocolate-cinnamon filling is best done in a stand mixer (paddle attachment) or by hand.
  • Scrape the dough onto a floured counter. Flour the top of the dough and press it into a rectangle, roughly 10x13 inches.
  • Flour the top of the dough again, and flip it over. Then lightly flour the new top of the dough, gently brushing the flour onto the surface of the dough just so it isn't tacky. This flipping and flouring is to make rolling and cutting the dough easier.
  • Spread the filling on the dough, leaving about 1/2 inch empty on one of the short sides. You can dampen this stripe with a wet fingertip to help adhesion.
  • Roll from the dry short side, and let the rolled dough rest on the seam for a few minutes.
  • Line a loaf pan with parchment paper.
  • Using kitchen scissors (or a knife), cut down the middle of the roll.
  • Make an X with the two strands of dough (see gallery below), then twist the top strand under the bottom strand. Do this both above and below the X. Pinch the ends together.
  • Using a bench scraper and/or spatula, scoop up the twisted dough and place it into the parchment-lined loaf pan. Your long twist will scrunch up during this process, allowing it to fit into the loaf pan.
  • Cover and let proof for about an hour at room temperature, or 8-10 hours in the coldest part of your refrigerator.
  • Preheat your oven to 325F.
  • Brush the loaf with milk (or egg) and sprinkle with more cheese if you want.
  • Bake uncovered for 60 minutes or until the inside of the loaf is above 190F. Let cool in the pan on a rack for about 30 minutes, then remove from the pan and peel off the parchment paper.
  • Instructions for Making Naan
  • At the end of the bulk ferment in the instructions above, scrape the dough out onto a lightly floured counter.
  • Roll the dough into a tube and cut it in 8-10 pieces (~680g total dough weight).
  • Start warming up a cast iron frying pan 10" or bigger on your stove at medium heat.
  • Roll out a dough piece into a circle (ish) shape about 1/4 inch thick. Flour your rolling pin and counter as needed.
  • Brush the top of the rolled-out dough with water.
  • Place in the hot frying pan, water side down.
  • When the naan has bubbles all over the top and is starting to curl under at the edges, then flip it over.
  • Optional: You can brush the naan with butter before flipping, but if you find your brush is popping bubbles, wait until the naan is already cooked for this step or skip it altogether if you want.
  • Cook until both sides have dark golden brown areas. You can roll out each naan while cooking the previous naan and be done in about 20 minutes. Keeping the process moving also prevents the pan from overheating. You can also lower the heat if you fall behind. Your first naan might be a little unattractive as you gauge how hot you want your pan to be and when to flip.
  • Cool on a rack. You can serve immediately, store loosely wrapped in paper or plastic on the counter, or freeze in a plastic bag with small pieces of parchment paper between each flatbread.

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  • Mix sourdough starter, water, oil, salt, baking powder, and 4 cups of flour in the bowl of a stand mixer and knead with the dough hook for 4-6 minutes, until dough comes together in a smooth, non-sticky ball. If it’s too sticky, start adding the remaining cup of flour until you obtain the necessary consistency. You may not use the whole cup of flour, so just go slowly until you reach a dough that isn't too sticky or too dry.
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Servings 1
Total Time 50 mins
Category Family Store Cupboard Recipes
Published 2020-05-18
  • The night before you want to bake, make the levain starter. Pour 50ml of tepid water into a large mixing bowl. Use your fingers to gently stir in the mature sourdough starter until fully dissolved, then repeat with the flour until smooth and combined.
  • Leave, covered, in a warm place for at least 8 hours – it’s ready when lots of bubbles appear on the surface and the dough has a milky-sweet aroma.
  • The next day, to make the final dough, pour 325ml of tepid water into a large mixing bowl and add 100g of the levain, which should float (the remaining levain can be fed and used as a new sourdough starter, or gifted to a friend).
  • Now add the salt and 25ml of tepid water, scrunching them into the dough until fully combined. Set aside, covered, in a warm place for 30 minutes.
  • Wet your hand slightly and give the dough four folds in the bowl, one at each ‘corner’. This is one turn. Repeat this process another three times at 30-minute intervals, turning the dough four times in total across 2 hours.
  • To shape the loaf, tip the dough onto a clean surface and gently dust the top with a handful of semolina flour. Roughly shape into a round, being careful to keep as much air in the dough as possible.
  • Dust a basket or cane banneton with semolina flour (or you can simply use a medium bowl lined with a clean, floured tea towel). Lightly flour the dough again and flip it over, so the flour side is on the worktop.
  • Cover the dough with a shower cap (or oiled cling film) and allow to rest for 1 to 2 hours, or until increased in size by a quarter and looking bubbly.
  • Place a heavy lidded casserole pot on the bottom shelf of the oven, then preheat to full whack (240ºC/464ºF/gas 9).
  • Bring your loaf out of the fridge and scatter semolina over the top. Working carefully, remove the hot pot from the oven, take off the lid and gently tip your dough out into the pot, so now the pattern should be the right way up.
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SOURDOUGH TACO TWIST BREAD. A wonderful sourdough, taco flavored bread! My son from Mississippi always wants to go to Amish country when he comes home to obtain the dry sour cream sauce mix. He has a start from my 36 year old starter and this is the only bread he will make! This recipe is from "The sourdough cookbook", by Rita Davenport. preparation time is a guess.. Note: you may …
See details

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Top Asked Questions

Wrap bread in foil and place on a baking sheet. Bake for 10 minutes. While bread is baking, combine melted butter and remaining 1 tablespoon of taco seasoning in a small bowl. Remove bread from oven. Unwrap and brush the outside of the bread with the taco seasoning mixture.
Prep Time:10 minutes. Cook Time:about 35 to 40 minutes. Unlike most sourdough recipes that require a starter and weeks to complete, this recipe requires neither. The sourdough taste comes from a combination of Greek yogurt and sour cream that ferments the dough rather than using a starter.
If you have an excess of tortillas, you may slice your tortillas in triangles, then drizzle some olive oil over them and possibly other spices (salt, paprika, garlic powder, za’atar) and bake in the oven until golden brown, about 5 minutes. And you will have yourself tortilla chips! Most likely the best tortilla chips you’ve ever had in your life.
A simple sourdough bread recipe for the bread machine. You will need to have your own sourdough starter on hand. A cup of tomato juice makes a rosy orange bread with just a hint of tomato flavor. It makes a wonderful sandwich bread.

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