Cajun Tomato Bread

Cajun Tomato Bread

YIELD: Makes 2 loaves


1/4 cup - water

2 packages - active dry yeast

1/3 cup - honey

1 cup - Bloody Mary mix (or spicy tomato juice)

1/4 cup - vegetable oil

1 tsp. - salt

5 1/2 to 7 cups - flour, divided

1/4 cup - green onion tops, chopped

1/4 cup - parsley, chopped

1 clove - garlic, minced


In a small bowl, dissolve the yeast in 1/4 cup warm water, let this sit and make sure it is active (foamy and bubbly) before proceeding.

Add yeast mixture to mixing bowl along with the honey and oil, stir. Let this sit while heating the bloody mary mix.

In small saucepan, heat Bloody Mary mix over low heat to 105-115°F. Add to the yeast mixture; stir until combined. Add 1 cup flour and salt; stir until smooth. Stir in more flour until a firm dough is formed. Add the green onion, parsley and garlic. 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.