Cajun Tomato Bread
Source of Recipe
Master Chef Don's 2008 Collection
The subtle flavor of this bread makes it a perfect accompaniment for beef stew or vegetable soup.Makes 2 loaves
List of Ingredients
1 cup Bloody Mary mix (or spicy tomato juice)
1 cup water
1 package active dry yeast
1/3 cup honey
1/4 cup vegetable oil
1/4 cup chopped green onion tops
1/4 cup chopped parsley
1 clove garlic, pressed
1 teaspoon salt
5-1/2 cups flour, divided
In small saucepan, combine Bloody Mary mix and water. Cook over low heat to 105-115°F.
Pour into large warm mixing bowl and add yeast; stir until dissolved.
Add honey, oil, onion tops, parsley, garlic and salt; mix well. Add 1 cup flour and stir until smooth.
Stir in more flour until a firm dough is formed. Knead on a lightly floured board about 5 minutes.
Shape into a ball and place in a large greased bowl; turn to grease all sides.
Cover bowl and set in a warm place to rise for 1 hour or until doubled in size.
Punch dough down and divide into 2 equal parts.
Shape each piece into a loaf and place in a greased 9x5x3-inch loaf pan.
Cover and let rise in a warm place about 1 hour or until doubled in size.
Bake at 400°F about 30 minutes or until loaves have a hollow sound when tapped and crust is brown.
Remove from pans and cool on wire rack.