Sourdough Taco Twist Bread Recipe

Name: Sourdough Taco Twist Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (1/4 ounce) package yeast, 1/4 cup water, warm, 1 1/2 teaspoons salt, 1 cup sourdough starter, and more.

Yes, Sourdough Taco Twist Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sourdough Taco Twist Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions