Recipe

7-layer Taco Dip Recipe


Print Recipe

Ingredients
  • water
  • 1 c Bread flour
  • 2 tb Butter/margarine
  • 2 1/4 ts Dry yeast
  • 1 1/2 c Whole wheat flour
  • 1 ts Salt
  • 1/8 c Dark molasses
  • 1 tb Unsweetened cocoa powder
  • 1 c Plus 3 T plus 2 t warm
  • 3 tb Nonfat dry milk
  • 1/2 c Crumbled 7-grain cereal
  • Flakes

Directions
  • Step #1 Add ingredients in the order listed.
  • Step #2 All ingredients must be at room temperature, unless otherwise noted.
  • Step #3 Select whole grain & baking control for light.
  • Step #4 Press start.
  • Step #5 Tent a piece of aluminum foil, shiny side down, over glass dome at start of baking.
  • Step #6 Remove when cooling begins.
  • Step #7 Bread will be ready in 4 hrs & 10 mins.
  • Step #8 A dark, moist loaf that's perfect for sandwiches! Such is the reward when slicing into a loaf of 7-Grain Bread.
  • Step #9 The machine's great kneading power makes it moist, & the 7-grain cereal makes it full of extra fiber.
  • Step #10 From "Easy Baking" by Claudia Burns & Tom Lacalamita for Welbilt.
  • Enjoy the 7-LAYER TACO DIP recipe

Viewing 7-LAYER TACO DIP Receipe