Sourdough Taco Twist Bread
Give your bread game an irresistible twist with this Sourdough Taco Twist Bread, a show-stopping fusion of artisan sourdough and zesty Tex-Mex flavors. Made with a bubbly active sourdough starter and a blend of all-purpose and whole wheat flours, this bread boasts a perfectly chewy yet tender texture. The center is bursting with vibrant taco seasoning, gooey melted cheddar cheese, and optional fresh cilantro for a herbaceous touch. Artfully braided and baked to golden perfection, this bread is brushed with a buttery finish for added richness. Ideal as a party centerpiece, a unique side to chili or soup, or a flavorful snack, this recipe brings bold flavors and beautiful presentation to any table. Perfect for sourdough enthusiasts and taco lovers alike, this bread is sure to become a household favorite.
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Recipe Information
Ingredients
- 100 grams Active sourdough starter
- 200 milliliters Warm water
- 350 grams All-purpose flour
- 50 grams Whole wheat flour
- 8 grams Salt
- 2 tablespoons Olive oil
- 1 tablespoon Taco seasoning
- 100 grams Cheddar cheese, shredded
- 2 tablespoons Fresh cilantro, chopped (optional)
- 2 tablespoons Butter, melted
- 1 Egg, beaten (for egg wash)
Instructions
1. In a large mixing bowl, whisk together the active sourdough starter and warm water until combined.
2. Add the all-purpose flour, whole wheat flour, and salt to the bowl. Mix until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 5-7 minutes.
4. Add the olive oil and knead for an additional 1-2 minutes to incorporate it into the dough. Form the dough into a ball.
5. Place the dough in a lightly oiled bowl, cover with a damp tea towel, and let it rest in a warm place for 4-5 hours, or until it doubles in size. Perform a 'stretch and fold' every hour to strengthen the dough.
6. Once the dough has risen, turn it out onto a floured surface and gently shape it into a rectangle, approximately 10x15 inches.
7. Spread the taco seasoning evenly over the dough rectangle. Sprinkle the shredded cheddar cheese and chopped cilantro (if using) over the top.
8. Starting from one long edge, roll the dough tightly into a log. Pinch the seam to seal.
9. Using a sharp knife, slice the log in half lengthwise, exposing the layers of cheese and seasoning.
10. Twist the two halves together, keeping the cut sides facing up, to form a braid-like shape.
11. Shape the twisted dough into a circular or oval ring, pinching the ends together to seal. Transfer to a parchment-lined baking sheet.
12. Cover the dough with a clean towel and allow it to proof for an additional 1-2 hours, or until it becomes puffy.
13. Preheat your oven to 375°F (190°C). Brush the dough with a beaten egg to create a golden crust.
14. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
15. Remove from the oven and immediately brush with melted butter for added flavor and shine.
16. Allow the bread to cool for at least 20 minutes before serving. Enjoy your Sourdough Taco Twist Bread as a stunning centerpiece at the dinner table or a flavorful snack!
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 5289 mg | 230% | |
| Total Carbohydrate | 321.2 g | 117% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 1.2 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 819 mg | 63% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 782 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
