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Email to Master Chef Don F. Easley Jr.      

    Cajun Tomato Bread

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    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 105-115F.

    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 400F about 30 minutes or until loaves have a hollow sound when tapped and crust is brown.

    Remove from pans and cool on wire rack.




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