Cajun Hot Tomato Bread
- 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.
- 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
- 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 for about 30 minutes or until loaves
sound hollow when tapped and crust is brown.
- Remove from pans and cool on wire racks.
Sweetened With Honey, The Natural Way Cookbook by the National Honey
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Deep Fried Turkeys
Deviled Louisiana Blue Crab Cakes with Smoky Rémoulade Sauce
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