Cajun Hot Tomato Bread2013-01-06
- 1 cup liquid Bloody Mary mix
- 1 cup water
- 1 package active dry yeast
- 1/4 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
- 1/4 teaspoon cayenne pepper, optional
- 5 to 6 cups flour
Combine Bloody Mary mix and water in small saucepan. Cook over low heat until mixture reaches 105 to 115 degrees F; pour into large warm bowl. Add yeast; stir until dissolved. Add honey, oil, onion tops, parsley, garlic, salt and cayenne, if desired. Mix well. Add 1 cup flour and stir until smooth. Stir in more flour until firm dough is formed. Knead dough on lightly floured board about 5 minutes or until smooth and elastic.
Shape dough into a ball. Place in greased large bowl; turn to grease all sides. Cover bowl and set in warm place to rise about 1 hour or until doubled.
Punch dough down and divide in half. Roll 1 piece on lightly floured surface into rectangle. Roll up tightly from short side jellyroll style.
Pinch seam to seal; place in greased 9 x 5 x 3-inch loaf pan. Repeat with other portion of dough. Cover and set in warm place to rise about 1 hour or until doubled.
Bake in preheated 400 degree F oven about 30 minutes or until loaves sound hollow when tapped and crust is brown. Remove from pans and cool on wire racks.
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