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 substitute Liptons dry onion soup mix for the sour cream powder, and cheddar cheese can be used instead of parmesan.”
3hrs 20mins
1 loaf

Ingredients Nutrition


  1. Set out the sourdough starter,and let it come to room temperature.
  2. Sprinkle yeast over 1/4 cup warm water, and set aside to soften for 5 minutes.
  3. Prepare Taco filling:.
  4. Mix together 1/4 cup melted butter, taco seasoning mix, and the dried minced onion. Set aside.
  5. 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.
  6. 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.
  7. Place strips sid by side on greased baking sheet. Keeping seam sides inside, braid strips into one long braid.Lightly pinch ends together.
  8. cover with a cloth and set in a warm place to rise for 50-60 minutes, or til doubled in size.
  9. In a small bowl, beat egg. Beat in 1 Tablespoon water. Brush egg mixture over surface of loaf several times as dough rises.
  10. 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.

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